Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe
Make the best Giant Peanut Butter Cup Pie – easy, no-bake, and filled with creamy peanut butter and chocolatey goodness. After making this pie dozens of times, I’ve discovered the trick to keeping it from getting too soft: use less cream and more peanut butter. If you love recipes like this, you’ll also enjoy Easy Lemon Blueberry Bread and Air Fried Peanut Butter & Jelly Sandwich.
Why This Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe Is Pure Comfort
- Perfect for peanut butter lovers
- Easy no-bake recipe
- Impress guests with a show-stopping dessert
- Better than takeout – make it at home!
What You'll Need for Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Peanut butter
- Cream cheese
- Powdered sugar
- Heavy cream
- Oreo crust
- Reese's cups
- Salt
- Vanilla extract
- Optional: Whipped cream
- Optional: Chocolate drizzle
📝 Ingredient Notes
- Peanut butter: Creamy peanut butter works best.
- Oreo crust: Use a store-bought Oreo pie crust for convenience.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures smooth, creamy peanut butter mixture. → See on Amazon
- Hand mixer — Alternatively, use a hand mixer for easy cleanup. → See on Amazon
How to Make Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe
- Step 1: Soften cream cheese and peanut butter in the microwave for 15 seconds. Mix until smooth.
- Step 2: Add powdered sugar, salt, and vanilla extract. Mix well.
- Step 3: In a separate bowl, whip heavy cream until stiff peaks form.
- Step 4: Gently fold whipped cream into peanut butter mixture until combined.
- Step 5: Chop Reese's cups and fold them into the filling.
- Step 6: Spoon filling into Oreo crust and smooth the top.
- Step 7: Chill in the refrigerator for at least 4 hours or overnight.
- Step 8: Top with whipped cream and chocolate drizzle before serving.
Cook's Tips for Perfect Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe
- Common mistake and fix: Using too much cream can make the pie too soft. To fix, use less cream and more peanut butter.
- : For a firmer pie, use less cream and more peanut butter.
- : Chill the pie for at least 4 hours or overnight for the best results.
Storing & Reheating Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Make the filling up to 1 day ahead. Assemble the pie before serving.
Freezing Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe
Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: For a nut-free version, substitute sunflower seed butter for peanut butter.
- Best substitution: Use a graham cracker crust as a substitute for the Oreo crust.
- Make-ahead: Make the filling up to 1 day ahead. Assemble the pie before serving.
- Scaling: This recipe can be scaled up or down depending on the size of your pie crust.
- Troubleshooting: If the pie is too soft, use less cream and more peanut butter next time.
Want to level up this recipe?
Springform pan — Makes it easy to remove the pie from the pan for a clean slice. → Check price on Amazon
Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe
Ingredients
Main Ingredients
- Peanut butter
- Cream cheese
- Powdered sugar
- Heavy cream
- Oreo crust
- Reese's cups
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Whipped cream
- Chocolate drizzle
Instructions
- Step 1: Soften cream cheese and peanut butter in the microwave for 15 seconds. Mix until smooth.
- Step 2: Add powdered sugar, salt, and vanilla extract. Mix well.
- Step 3: In a separate bowl, whip heavy cream until stiff peaks form.
- Step 4: Gently fold whipped cream into peanut butter mixture until combined.
- Step 5: Chop Reese's cups and fold them into the filling.
- Step 6: Spoon filling into Oreo crust and smooth the top.
- Step 7: Chill in the refrigerator for at least 4 hours or overnight.
- Step 8: Top with whipped cream and chocolate drizzle before serving.
Notes
- Chef tip: For a nut-free version, substitute sunflower seed butter for peanut butter.
- Best substitution: Use a graham cracker crust as a substitute for the Oreo crust.
- Make-ahead: Make the filling up to 1 day ahead. Assemble the pie before serving.
- Scaling: This recipe can be scaled up or down depending on the size of your pie crust.
- Troubleshooting: If the pie is too soft, use less cream and more peanut butter next time.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make ahead: Make the filling up to 1 day ahead. Assemble the pie before serving.
Nutrition Per Serving
- Calories: 520
- Protein: 10g
- Fat: 32g
- Carbs: 55g
- Fiber: 3g
- Sugar: 45g
- Sodium: 280mg
- Cholesterol: 70mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe FAQs
Yes, make the filling up to 1 day ahead. Assemble the pie before serving.
Using too much cream can make the pie too soft. Use less cream and more peanut butter next time.
Yes, freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
No, this is an easy no-bake recipe.
You can use any chocolate and peanut butter candy bar as a substitute.
A Warm Final Note
I can’t wait for you to try Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
