This chocolate peanut butter cup pie is my favorite almost no bake pie. The only thing that gets baked is the Oreo crust! It has a creamy peanut butter pie filling that has extra peanut butter! What sets this pie apart is a layer of peanut butter cups. You haven’t tried a peanut butter pie like this one!
The Best Peanut Butter Pie
This pie is the perfect almost no-bake pie! The only thing that gets baked is the Oreo crust. Otherwise the rest of the pie is no bake, and it is so easy to make!
What sets this pie apart from other peanut butter cup pies is the crumbled peanut butter cups on the bottom of the pie. There is a thick layer of peanut butter cups that up this pie’s game! It isn’t the same without it.
The peanut butter pie filling is super creamy and silky. It is made with cream cheese and peanut butter. Then, homemade whipped cream is folded in to make a light and fluffy peanut butter pie filling.
It is topped with a chocolate ganache that pairs so well with the peanut butter filling. You can’t have peanut butter without chocolate.
What makes this pie fun is all the toppings! Top it with mini peanut butter cups, pretzel crumbles, and peanut butter chips!
Making The Oreo Crust
This is the only part that you have to bake. It only needs 10 minutes in the oven!
Grab a deep pie dish. Don’t use a shallow pie dish because there is lots of filling in this pie! I prefer using a ceramic pie dish.
To prevent the pie from sticking to this dish, make sure to spray it with a baking non-stick spray!
Here is what you need for the Oreo Crust:
That is seriously all you need! Crumble the Oreos by using a food processor or blender. They should be very fine crumbs.
Then use a fork and mix in the melted butter. It should resemble wet sand. Make sure it is all wet before pouring into the pie dish.
After you bake the pie, make sure it cools completely before adding the peanut butter cups. I used the regular sized Reese’s peanut butter cups.
Then, I crumbled them up using my hands. It should be a thick layer of crumbled peanut butter cups with barely any holes.
Tips On Making Peanut Butter Pie Filling
Making this peanut butter pie filling actually super easy! Here are tips on how to make it:
- Room temperature cream cheese- Pull the cream cheese out 2 hours before making this pie filling. It should be room temperature before mixing.
- Freeze the bowl for whipped cream- Freeze a metal mixing bowl and whisk attachment for 10 minutes before making the whipped cream. It will whip up so much easier in a cold bowl!
- Place whipped cream in the fridge- While you make the peanut butter filling, place the whipped cream in the fridge so it doesn’t get too warm. It should be nice and cold!
- Fold in whipped cream- The peanut butter filling should be super thick, but folding in the whipped cream will make it fluffy. Use a rubber spatula and go slow! Being too rough will cause the whipped cream to lose the air. This takes a few minutes.
Spread the peanut butter filling over the crumbled peanut butter cups. Use a rubber spatula to make sure it is super smooth and even!
Silky Chocolate Ganache
The chocolate ganache should be applied right away before the pie cools. Luckily it is very easy to make.
Heat up the heavy cream in a saucepan until it ishot and steaming. Pour the heavy cream over the chocolate chips. Then, let it sit for 1 minute and 30 seconds before mixing until smooth.
Next, lightly press the spatula on the edge of the pie. Spin the turn table and move your spatula slowly to the middle of the pie. You should have a pretty looking spiral.
The chocolate peanut butter cup pie should cool before adding the extra toppings.
Importance of Chilling The Pie
Since this is a no bake pie, it needs to chill for at least 6 hours. I actually prefer chilling this pie overnight. So, definitely make this pie 1 day before you need it!
If you cut into this pie before it chills, it will fall apart into a soupy mess. It will get all over your plate or you won’t even be able to get it out of the pie dish!
It is hard to wait, but make sure the pie gets chilled before digging in!
Other Toppings To Use
The mini Reese’s peanut butter cups, peanut butter chips, and pretzels are great toppings! You can use some of these to top the pie:
- Peanut M&Ms
- Brownie brittle
- Regular mini chocolate chips
- Mini Nutter Butters
- Chopped pecans
- Caramel drizzle
How To Store The Pie
Since this chocolate peanut butter cup pie has to be chilled, it will need to be stored in the fridge! Store this pie covered with foil or cut into slices in an air tight container. It will last up to 5 days in the fridge.
Other Peanut Butter Recipes To Try
- Peanut butter pie cake
- Peanut butter snickerdoodles
- Fudgy peanut butter brownies
- Triple chocolate peanut butter cookies
Chocolate Peanut Butter Cup Pie
- 20 Oreos crumbled into crumbs
- 4 TBSP Unsalted butter melted
Peanut Butter Pie
- 23 Small Reese's peanut butter cups crumbled. Not the super minis and not the big size.
- 1 cup Heavy cream cold
- 2 TBSP Powdered sugar sifted
- 8 oz Cream cheese room temperature
- 1 1/2 cup Peanut butter creamy
- 1 tsp Pure vanilla extract
- 3/4 cup Powdered sugar sifted
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- Mini Reese's peanut butter cups for decoration
- Peanut butter chips for decoration
- Pretzels chopped for decoration
- Preheat oven to 350°F and spray a 9 inch pie pan with non-stick baking spray.
- Crumble Oreos into a fine crumb using a food processor/blender. Mix the Oreo crumbs and melted butter together using a fork. It should be wet and resemble wet sand. Line the bottom and sides of the pan with Oreo crumbs. Use the bottom of a measuring cup to compact the crust down.
- Bake crust for 10 minutes. Then, allow it to cool before adding the peanut butter pie filling
- Sprinkle the crumbled peanut butter cups over the bottom of the crust. It should cover it completely with only a small amount of holes.
Peanut Butter Cup Pie
- Freeze a metal mixing bowl and whisk attachments for a mixer for 10 minutes.
- Once the bowl is ready, combine the heavy cream and 2 TBSP of sifted powdered sugar. Use a mixer and beat the cream on high until stiff peaks form. Place the whipped cream in the fridge until ready to use.
- Using a mixer, beat the cream cheese on medium high for 1 minute. Scrape the bowl, the cream cheese should be light and fluffy, Add in peanut butter and vanilla. Mix again for 1 minute on medium-high. Scrape the bowl and mix again for 30 seconds.
- Add in the sifted powdered sugar and mix on medium until combined. It will be very thick but the whipped cream will lighten it up. Scrape the bowl. If it isn't combined, mix for another 30 seconds.
- Add in the whipped cream. Use a rubber spatula and very gently fold in the whipped cream. This take a few minutes to get mixed in completely, but don't over mix because the whipped cream could lose some air. The end result should be a much lighter peanut butter pie filling.
- Pour the peanut butter pie filling over the crumbled peanut butter cups.
- Pour the chocolate chips into a small bowl. Heat the heavy cream in a saucepan over medium-low heat. Once the cream is hot and steaming, pour over the chocolate chips. Let it sit for 1 minute and 30 seconds.
- Use a rubber spatula to mix the chocolate ganache. Mix until smooth and silky. Pour ganache on top of the pie.
- To get the swirled look on this pie, use a turn table and an offset icing spatula. Start on the edge and lightly press on the ganache with the icing spatula and spin the turn table quickly until you get to the middle.
- Cool the pie for at least 6 hours or overnight. Then, top with the mini peanut butter cups, peanut butter chips, and chopped pretzels. Top with the pretzels right before serving because they loose their crunch when refrigerated.