No-Bake Peanut Butter Cup Pie
Creamy no-bake chocolate peanut butter pie loaded with peanut butter cups in an Oreo cookie crust
PRINT PINServings 8
INGREDIENTS
Oreo Crust
- 24 chocolate sandwich cookies finely crushed
- 5 tbsp unsalted butter melted
- pinch of salt.
Peanut Butter Filling
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping thawed
- 1 cup peanut butter cups chopped.
Chocolate Topping
- 6 oz semi-sweet chocolate chips
- 4 oz heavy cream.
Garnish
- extra peanut butter cups chopped
- flaky salt optional.
INSTRUCTIONS
Oreo Crust
- Mix cookie crumbs with melted butter and salt until evenly moistened
- press firmly into a 9 inch pie dish across bottom and up sides
- chill in refrigerator 10 minutes while making filling.
Peanut Butter Filling
- Beat cream cheese and peanut butter until smooth and fluffy
- beat in powdered sugar and vanilla until fully combined and thick
- fold in whipped topping until no streaks remain
- fold in chopped peanut butter cups
- spread filling into chilled crust and smooth the top
- refrigerate at least 4 hours or until set.
Chocolate Topping
- Heat heavy cream until steaming then pour over chocolate chips and rest 2 minutes then stir until smooth and glossy
- cool 5 to 10 minutes until slightly thickened then spread over set pie
- garnish with extra peanut butter cups and optional flaky salt
- chill 30 minutes to set topping then slice and serve.
Notes
1. Use a store bought chocolate cookie crust to save time. Swap whipped topping with 1 cup cold heavy cream whipped to soft peaks. For cleaner slices chill overnight and warm the knife under hot water between cuts. Freeze 20 minutes before slicing for extra firm servings
Nutrition
Calories: 540kcal | Carbohydrates: 45g | Protein: 9g | Fat: 38g