No-Bake Peanut Butter Pie with Chocolate Cookie Crust
This no-bake pie pairs a crunchy chocolate cookie crust with a fluffy peanut butter and cream cheese filling. Chopped peanut butter cups add bits of chocolate in every slice, and a fudge drizzle finishes it off. It is an easy make-ahead dessert for parties and holidays.
Preparation Steps
Pulse the cookies, filling and all, in a food processor until they form fine crumbs.
Add the melted butter and pulse until the crumbs look like wet sand. Press them firmly over the bottom and up the sides of a 9-inch (23 cm) pie plate, then chill for 15 minutes.
Beat the peanut butter, cream cheese and powdered sugar with a mixer on medium speed until completely smooth, about 2 minutes.
Gently fold in the whipped topping with a spatula, then fold in the chopped peanut butter cups.
Spread the filling into the chilled crust and smooth the top.
Refrigerate for at least 2 hours, until the filling is firm enough to slice cleanly.
Just before serving, warm the fudge sauce slightly, drizzle it over the pie and add swirls of whipped topping and a cookie on top.
Tips & Variations
- Make sure the cream cheese is fully softened, or the filling will have small lumps.
- Use chunky peanut butter for extra crunch, or swap the peanut butter cups for chopped roasted peanuts.
- Keep the pie covered in the fridge for up to 3 days; it also freezes well for up to 1 month and can be sliced straight from frozen.
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