No Bake Peanut Butter Pie

A slice of peanut butter pie with a bite taken off revealing the silky interior of the pie

My no bake peanut butter pie is the dessert that dreams are made of! Featuring an Oreo cookie crust, creamy center, and mini PB cups on top, you'll want to make this again and again. Plus, it's all prepped in just 15 minutes!

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Inactive time 1

Total Time 10

Servings servings

Calories 282kcal

Author Jessy Freimann

Equipment

Ingredients

1 cup creamy peanut butter
½ cup confectioner's sugar
2 ounces cream cheese, softened
1 teaspoon vanilla extract
1 pinch kosher salt
8 ounces whipped topping, thawed
1 Oreo cookie crust premade is my preference
Chocolate sauce
½ bag mini Reese's peanut butter cups, halved or quartered

Instructions

Warm the peanut butter in the microwave for around 30 seconds to melt a bit (you can always go longer if it's not pourable).
Add the peanut butter into the mixing bowl along with confectioner's sugar, cream cheese, vanilla extract and salt.
Beat well for 1-2 minutes until everything is well combined.
Beat in the whipped topping until well combined and creamy.
Pour the mixture into the Oreo cookie crust and smooth the top with a spatula.
Squeeze some chocolate sauce onto the top of the pie (I squeezed it in a swirl) and then take a toothpick and lightly swirl it for a marbling effect. Less is more when it comes to swirling.
Put the cut up mini peanut butter cups all around the edges of the pie, near the crust.
Refrigerate for at least an hour before serving.

Video

Notes

I went the pre-made route for the pie crust because I never seem to have good luck making my own crumb crusts. It's also a huge time saver!

Be sure to melt that peanut butter a bit before adding it to the mixing bowl. I tested it both ways, and while the unmelted version was still delicious, melting the peanut butter makes for a much smoother filling.

Soften the cream cheese too. I always try to when I think of it! Too-cold cream cheese will cause lumps in the filling.

Fold in the whipped topping gently. It's meant to add a light and fluffy texture, and you don't want it to deflate due to overmixing.

Allow the pie to set for an hour or more. In my opinion, it also tastes better chilled.

When you're swirling the chocolate sauce, less is more. It's very forgiving in general, but I've found that a minimal amount yields the prettiest swirls.

Don't skimp on the Reese's peanut butter cups! Because who doesn't love them?!

Speaking of PB cups, the tiny Reese's can usually be found in bags with the ice cream toppings near the freezer section. They're smaller than the mini cups that come wrapped, which are usually sold in the candy section. If the little ones aren't available, you can always buy a bag of the wrapped ones and just quarter them.

Ingredients to prep ahead- Take the cream cheese out of the fridge, thaw the whipped topping if frozen, chop the Reese's cups, and melt the peanut butter.

Leftovers and storage- You can store leftovers in an airtight container in the fridge for up to 4-5 days. The texture may change slightly, but it will still taste delicious! Remember, you can also freeze the pie for up to 1 month.

Nutrition