No-Bake Reese's Peanut Butter Cup Pie
A no-bake peanut butter cheesecake pie in a graham cracker crust, drizzled with chocolate and loaded with chopped peanut butter cups.
- Prep Time
- 15 min
- Cook Time
- 0 min
- Total Time
- 15 min
- Servings
- 8 servings
Have you seen the madness around those oversized Reese's Peanut Butter Cup Pies at Thanksgiving? A limited batch sold out almost instantly, and now people are reselling them online for hundreds of dollars. So instead, let's just make one at home for a fraction of that.
My grandmother used to make a no-bake peanut butter pie when I was a kid, and her recipe got lost after she passed away — this is my best attempt at bringing it back. When I brought it to my family, both of my brothers abandoned dinner entirely to eat it first, my dad texted me an hour later gushing about it, and every single plate came back scraped clean. Mission accomplished, and nobody had to pay $400 for a pie.
Ingredients
- 1 graham cracker crust (or Oreo crust)
- 8 oz. cream cheese, softened
- 3/4 cup creamy peanut butter
- 1/2 cup confectioners sugar
- 4 oz. frozen whipped topping, thawed
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- Reese's peanut butter cups, chopped
Instructions
- 1In a mixing bowl, combine the cream cheese, peanut butter, and powdered sugar. Beat with an electric mixer at medium speed for about 1 minute, or until smooth.
- 2Add the whipped topping and mix again until smooth.
- 3Spoon the filling into the crust and spread into an even layer.
- 4Heat the heavy cream until just boiling, pour over the chocolate chips, and whisk until smooth. Drizzle over the pie and sprinkle with chopped peanut butter cups.
- 5Refrigerate for at least 4 hours before serving.
