No Bake Peanut Butter Cup Pie – an easy no bake peanut butter pie that is like a giant homemade peanut butter cup!
Are you a fan of Reese’s peanut butter cups? They might be the best candy ever in my opinion. My son agrees with me too, and you can tell because I have a crazy number of Peanut Butter Cups Recipes here on the blog.
So next time you have that peanut butter craving I have you covered with this Reese’s Peanut Butter Pie. The base layer tastes likes the filling of a peanut butter cup, and it only gets better from there. Or maybe Peanut Butter Stuffed Brownies are in order.
This peanut butter pie recipe is the thing that my son requests most. Anytime I ask him what I should make for something, his response is peanut butter pie. And if can make dessert and not have to actually bake it, I am happy! Easy desserts are kind of my favorite! Like these no bake avalanche cookies that are ready in about 5 minutes.
No bake peanut butter pie is super creamy and delicious. An Oreo pie crust with a layer of thick peanut butter, creamy chocolate mousse, and then whipped cream! Doesn’t get much better than that. If you like chocolate and peanut butter, you are going to love this!
No bake desserts are always a favorite of mine to make, and this no bake peanut butter pie is no exception. Creamy whipped cream, thick peanut butter and a crunchy chocolate crust. What is not to love?! No Bake Oreo Cheesecake is another favorite of our family that uses the same crust recipe!
I like that you can make this pie ahead of time. Get it all put together the day before, and it is ready for when you need it. Just store it in the fridge so it sets up and is nice and cool and creamy!
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No Bake Peanut Butter Cup Pie
No Bake Peanut Butter Cup Pie - an easy no bake pie that is like a giant homemade peanut butter cup!
- 1 package original Oreo's
- 5 Tbls butter, , melted
- 1 3/4 cup creamy peanut butter
- 1 cup sugar
- 1/4 cup melted butter
- 1 package instant chocolate pudding mix
- 1 1/2 cup milk
- 1/2 cup cool whip
- 1 1/2 cup cool whip
- 1 cup peanut butter cups, , chopped
- Using a food processor grind the Oreo's into fine crumbs. Mix with the melted butter. Press firmly into a 9 inch spring form pan or pie plate. Set in the freezer while you work on the filling.
- In a bowl mix together peanut butter, sugar, and melted butter until well combined. Press into prepared pie crust.
- In a separate bowl whisk together pudding mix and milk for 2 minutes. Fold in cool whip. Spread over peanut butter layer.
- Place in fridge for 1 hour or until set.
- Spread remaining cool whip over the top of the pie. Sprinkle with peanut butter cups.
- Place in fridge for 1 hour before slicing.
Amount Per Serving Calories 638Total Fat 45gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 23gCholesterol 33mgSodium 446mgCarbohydrates 52gFiber 3gSugar 38gProtein 14g
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This pie looks so irresistibly good!
Anu-My Ginger Garlic Kitchen says
Wow! This pie looks super gorgeous and super YUM!
Platt College says
Wow, this looks like my new favorite. Peanut butter cup pie, really?
Has anyone made this pie? I am following the recipe exactly but the peanut butter layer will not set up. I’ve made peanut butter balls in the past but that called for powered sugar. The recipe called for 1 cup of sugar which I assumed was white sugar. I’m at the point of throw the peanut butter away because not only will it not set up but the sugar is gritty in it. Sorry to make this comment as a reply but I couldn’t find anywhere else to ask my question.
So, is the 1 cup sugar 1 cup of white sugar or 1 cup of powered sugar?
Erin S says
I have only made this with 1 cup of white sugar, and have made it many times. 1 3/4 cups of peanut butter, 1 cup of sugar and 1/4 cup butter (4 Tbls) should be pretty thick when you are mixing it. I have never had it get at all to the point where it would need to “set up”
My son and I have made this pie many times and it is delicious. However, we also find the peanut butter to be a bit crunchy with the white sugar. Next time we make it we are going to use powdered sugar instead.
BILLIEJO SHORTS says
The recipe says 1 3/4 c peanut butter?? Is that why it won’t set? I hope not because I just made it before reading comments :\
Can you freeze this?
Erin S says
I have not tried it, but I think it would be just fine. The topping may change consistency slightly, so you may just put that on when you thaw it.
This recipe is a disaster. The peanut butter layer should be powdered sugar instead of sugar. It just turns into a gritty runny mess. The chocolate layer is so thick you can’t spread it on the runny peanut butter layer. It is going in the trash.
Erin S says
We make this recipe quite often. It is my son’s favorite, so I am wondering if I could help you troubleshoot what happened with your pie. Your chocolate layer should not be thick at all. In fact when you put it on the pie it should be pretty runny and needs time in the fridge to set up. It is a mix of just instant pudding and milk, that you fold cool whip into. Pudding needs a few hours in the fridge to set up, so it shouldn’t have been thick.
As for the grainy-ness of the peanut butter layer, it is supposed to mimic a peanut butter cup, which I find a little grainy. But if you don’t like that, you can use powdered sugar, but it shouldn’t be runny. It is rather thick with all the peanut butter.
How much butter did you use in the peanut butter layer? 1/4 cup of melted butter is 4 Tablespoons which should help thin out the peanut butter, but not make it runny. What brand of peanut butter did you use? For the pudding mixture, did you use the full 1 1/2 cup of milk with only 1/2 cup of cool whip?
When you grind the Oreos, do you take out the filling? Or blend with the white filling? Thanks!
Erin S says
I leave the filling in because I am lazy, but if you want to take it out you can.
I really liked everything. Thanks, very helpful