No Bake Peanut Butter Pie
Looking for an easy, delicious no bake peanut butter pie? This Reese's peanut butter pie recipe is made with an OREO crust, and topped with Reese's peanut butter cups for a peanut butter lovers dream!
Equipment
- Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
- Pie Plate This classic Pyrex Pie Plate is ideal for just about any pie recipe!
Ingredients
OREO crust:
- 25 OREO cookies or any other chocolate sandwich cookie
- 5 Tablespoons butter melted
- 1/3 cup hot fudge ice cream topping
Peanut Butter Filling:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup powdered sugar
- 2/3 cup creamy peanut butter
- 1/2 cup milk
- 1 (16 oz. carton) Cool Whip, thawed divided
Toppings:
- 1 cup Reese's mini peanut butter cups halved
- Cool Whip topping remainder of the 16 oz. container listed above
- Hot fudge topping optional
Instructions
- Lightly spray a 9.5" pie plate with non-stick spray. Set aside.
- In a food processor or blender, crush the cookies into crumbs. Turn out the crumbs into the prepared pie plate and add the melted butter. Mix together until the crumbs are well combined. Press the crumb mixture firmly into the bottom and sides of the pie plate.
- Pour the hot fudge topping onto the bottom of the crust. Place the prepared crust in the freezer to set while you make the filling.
- Using a hand or stand mixer, add the room temperature cream cheese and powdered sugar. Beat until smooth and creamy. Add in the peanut butter and milk and mix until completely combined. Mixture should be thick and smooth.
- Add in HALF of the 16 oz. container of Cool Whip, to the peanut butter mixture. Use a rubber scraper to fold into the peanut butter mixture. Make sure the mixture is well combined.
- Pour the peanut butter filling into the chilled crust. Spread evenly with a rubber scraper or off-set spatula. Top the peanut butter filling with the remaining 8 oz. (the other half container) of Cool Whip. Top with the Reese's peanut butter cups.
- Refrigerate the pie for at least 2 hours for the filling to become set. If refrigerating over night, cover loosely with plastic wrap.
- Slice and enjoy!
Notes
Note that this recipe calls for 1 large 16 oz. container of Cool Whip. You could also purchase (2) 8 oz. containers as well. One (8 oz) container would go into the filling and the other container would be for the topping of the pie. You can also use my Homemade Cool Whip recipe. Be sure to double it.
This pie CAN be made in advance for any special occasion or holiday meal. The pie can be made up to 24 hours in advance. When refrigerating, cover the top of the pie with plastic wrap. Consider adding the toppings (remaining Cool Whip, peanut butter cups and hot fudge) just before serving.
Leftovers of the pie need to be refrigerated. Cover leftovers tightly with plastic wrap, or store slices in an airtight container. Leftovers will keep refrigerated for up to 5 days.
Nutrition
Serving: 1gCalories: 587kcalCarbohydrates: 54gProtein: 12gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 18gCholesterol: 33mgSodium: 375mgFiber: 4gSugar: 40g
Tried this recipe?Let us know how it was!