Peanut Butter Cup Pie
A rich cream cheese and peanut butter filling in a chocolate crust, garnished with whipped topping and Reese's cups--a delicious no-bake treat for a special occasion
Recipe type: Dessert
  • 1½ c. graham cracker crumbs (about 1 sleeve + 1 extra whole cracker)
  • ¼ c. granulated sugar
  • ¼ c. cocoa powder
  • ⅓ c. stick margerine, melted
  • 1 8-oz. pkg. cream cheese, softened
  • ½ c. peanut butter
  • ½ c. powdered sugar
  • 16 oz. whipped topping (Cool Whip), divided (2 small containers or 1 large)
  • 8-10 regular-sized Reese's Peanut Butter cups, or about a bag of Reese's Miniatures
  1. Mix the first four ingredients together and press into a 9-inch pie pan. (I use my food processor to grind up the crackers, then mix in the other ingredients--super easy) To save time, you can also use a store-bought chocolate graham or Oreo crust.
  2. Chop peanut butter cups into small pieces using a knife or food processor, and set aside.
  3. Combine cream cheese, peanut butter, and powdered sugar, and mix until smooth (I do this in the same food processor, but you could also use a mixer).
  4. Fold in half (8 oz.) of the whipped topping to the peanut butter mixture. Spread this mixture into the prepared crust, and top with half of the peanut butter cup pieces.
  5. Top that with the remaining 8 oz. of whipped topping, then the rest of the peanut butter cup pieces.
  6. Chill until ready to serve.
Recipe by Sisters Shopping Farm and Home at