No Bake Peanut Butter Cup Pie

8 Slices
4 hr 10 min
How about an easy pie?This No Bake Peanut Butter Cup Pie is creamy, fun and loved by all.

Hello Summer!
We are right in the thick of it at our house - softball has ended, baseball is on it's last leg and our vacations are upon us! We leave for Florida in a few days and we still have our annual Summer lake trip to Okoboji to look forward to in mid-August.
Lots of Summering left for us.
You know what else Summer is about? Fun desserts that require NO oven.

That is why I love this pie!
There is no heating up your kitchen in the warm weather, yet you still get to eat PIE. This one could not be more simple - just 6 ingredients {heck, one is just vanilla extract} so there is no need to make a huge list for the grocery store.
And this pie involves peanut butter AND chocolate. I'm of the notion that peanut butter and chocolate pair well together {I do not understand those that don't like it} so if you're with me, then you'll love this sweet dessert.

No bake pies are fun because they more often than not involve cream cheese, sugar and whipped topping {in this case I went the store bought Cool Whip route for ease}. Those three foods make for creamy pies!
The addition of peanut butter only enhances the creaminess.
And of course I chopped up Reese's Peanut Butter Cups for good measure and folded them into the pie filling as well. Why not, right?

With the kids home during the Summer, I'm often photographing my dishes while they are around and for the most part they stay out of my hair.
BUT NOT WHEN IT INVOLVES PIE.
I had kids hovering in my light the whole time and as soon as I was done they were fighting over this slice that I cut for the photos. They tore into it with three forks and devoured it lightning quick. They already had a hard time waiting the 4 hours in the fridge for it to firm up, so I gave in.
I chalked it up to a lesson in patience.

Whose putting this no bake pie on their agenda this Summer?
It better be all of you!
Make sure to let me know how you like it - I'd love to hear your thoughts! Also, my recipe cards {below} now have star ratings! If you have a moment to make this recipe, I'd love for you to come back and review it as well. It helps more people see my recipes!
No Bake Peanut Butter Cup Pie
Yield: 8
Prep time: 10 Mininactive time: 4 HourTotal time: 4 H & 10 MThis creamy peanut butter pie is easy, a crowd pleaser and even loaded with peanut butter cups in each bite!Ingredients
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 T vanilla extract
  • 1 cup peanut butter cups, chopped
  • 8 oz. Cool Whip, thawed
  • 1 graham cracker pie crust, store bought
Instructions
  1. In a stand mixer cream together the cream cheese and sugar until fluffy.
  2. Add in the vanilla extract and peanut butter and combine until smooth.
  3. Fold in the chopped peanut butter cups.
  4. Then very gently, fold in the Cool Whip topping until fully incorporated.
  5. Pour the pie filling into the graham cracker crust, spreading to the edges and smoothing out the top.
  6. Refrigerate for 4 hours before serving.
Nutrition Facts

Calories

692.67

Fat (grams)

47.25

Sat. Fat (grams)

19.16

Carbs (grams)

58.94

Fiber (grams)

3.29

Net carbs

55.65

Sugar (grams)

39.90

Protein (grams)

13.24

Sodium (milligrams)

458.84

Cholesterol (grams)

30.34Did you make this recipe?Tag @sweetsavoryeats on instagram and hashtag it

No Bake Peanut Butter Cup Pie

Recipe details

  • 8  Slices
  • Prep time: 10 Minutes Cook time: 4 Hours Total time: 4 hr 10 min
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Ingredients

For the Pie

  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 T vanilla extract
  • 1 cup peanut butter cups, chopped
  • 8 oz. Cool Whip, thawed
  • 1 graham cracker pie crust, store bought

Directions

  • In a stand mixer cream together the cream cheese and sugar until fluffy.
  • Add in the vanilla extract and peanut butter and combine until smooth.
  • Fold in the chopped peanut butter cups.
  • Then very gently, fold in the Cool Whip topping until fully incorporated.
  • Pour the pie filling into the graham cracker crust, spreading to the edges and smoothing out the top.
  • Refrigerate for 4 hours before serving.

Ally Billhorn
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