Description

This No Bake Peanut Butter Cup Pie is a delightful blend of cream cheese, peanut butter, and whipped topping, all in a crumbly crust, making it the perfect sweet treat for gatherings or a quick dessert. The rich flavor and easy prep make it a must-try for anyone who loves quick and delicious homemade desserts.

Ingredients

Scale

1 Nutter Butter Crust, Oreo Crust, or Graham Cracker Crust
8 ounces (226g) cream cheese, softened to room temperature
¼ cup (50g) granulated sugar
⅓ cup (89g) peanut butter, (no stir peanut butter only; not natural)
1 teaspoon vanilla extract
1 (8-ounce) container whipped topping
2 cups (274g) peanut butter cups, chopped, (divided)
Hot fudge ice cream topping, optional

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Instructions

Beat cream cheese with a hand mixer until smooth.
Add the granulated sugar and peanut butter, mixing in the vanilla until the mixture is smooth and free of lumps.
Fold in the whipped topping gently, then stir in 1 1/2 cups of the chopped peanut butter cups.
Spoon the filling into the prepared pie crust and sprinkle with the remaining chopped peanut butter cups.
Drizzle with hot fudge topping if desired, then chill for at least 4 hours before serving.

Notes

The pie can be stored in the refrigerator for up to 3 days.
For longer storage, freeze the pie for up to one month.
Serve with extra hot fudge topping for a more decadent treat.

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 20g
Sodium: 180mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg