Description
Peanut Butter Cup Pie is a luscious, no-bake dessert that blends the creamy richness of peanut butter with a crunchy Oreo cookie crust. Topped with mini peanut butter cups and drizzled with chocolate syrup, this easy-to-make pie is the ultimate treat for chocolate and peanut butter lovers. Perfect for holidays, birthdays, or any time you’re craving a decadent dessert.
Ingredients
- Chocolate sandwich cookies (like Oreos), crushed
- Unsalted butter, melted
- Cream cheese, softened
- Creamy peanut butter
- Powdered sugar
- Whipped topping (like Cool Whip), thawed
- Mini peanut butter cups, chopped
- Chocolate syrup (optional, for garnish)
Instructions
- Combine crushed chocolate sandwich cookies and melted butter. Press into a pie dish to form the crust and refrigerate to set.
- In a large bowl, beat together softened cream cheese and peanut butter until smooth.
- Gradually add powdered sugar and mix until fully combined.
- Fold in the whipped topping until light and fluffy.
- Pour filling into the prepared crust and smooth the top.
- Sprinkle chopped mini peanut butter cups over the top and drizzle with chocolate syrup, if using.
- Chill for at least 4 hours or until firm. Slice and serve.
Notes
- For a twist, try using a graham cracker crust or add melted chocolate over the crust before the filling.
- Homemade whipped cream can replace whipped topping (use about 2 cups, whipped to stiff peaks).
- Store in the fridge for up to 5 days or freeze individual slices for up to 1 month.
- To make it gluten-free, use gluten-free sandwich cookies.
- For added crunch, mix in chopped peanuts or sprinkle on top.
