This no-bake peanut butter cup pie has an Oreo crust, fluffy peanut butter filling, and chocolate ganache. It’s a decadent dessert for anyone that loves chocolate and peanut butter!

You may also like my frozen pink lemonade pie and key lime pie recipes.

Slice of chocolate peanut butter pie on a plate.

I wanted to base this pie on my frozen peanut butter pie while adding some chocolate to the mix. I’ve seen a chocolate ganache topping used on pies like this, and it looks amazing. That felt like the perfect way to bring the two ideas together.

My peanut butter cup pie is perfect for all the chocolate and peanut butter lovers in your life. If they like Reese’s cups, they’re going to love this pie. It’s rich, sweet, and takes no time at all to whip up.

It has an Oreo cookie crust, a fluffy peanut butter filling, and a smooth chocolate top that sets up nicely in the refrigerator.

It’s also an easy make-ahead recipe for potlucks and get togethers. Just assemble it, chill, and pull it out when you need a dessert for parties, holidays, or a fun weeknight treat.

If you love the chocolate peanut butter combo, try our chocolate peanut butter bundt cake and chocolate peanut butter bars. For the chocolate lovers out there, this decadent chocolate cake is a favorite!

Chocolate pie topped with peanut butter cups.

How to Make No-Bake Peanut Butter Cup Pie

Crush the Oreo cookies into fine crumbs, and stir in the melted butter until the mixture looks evenly combined. Press it firmly into the bottom and up the sides of a 9-inch pie dish.

Place the crust in the refrigerator while the filling is prepared. You’ll want to give the crust plenty of time to set.

Beat the softened cream cheese until smooth, then add the creamy peanut butter and mix until combined. Spoon in the whipped topping and mix on low speed until the mixture is evenly blended.

Spread the filling into the chilled crust and smooth the top with an offset spatula. Return the pie to the fridge while the topping is made.

Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until steaming, then pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy. Let the ganache cool for about 5 mins, then pour it over the pie and spread gently.

Chocolate ganache spread over a peanut butter pie.

Top with the chopped mini peanut butter cups. Refrigerate the pie for at least 4 hours, or overnight, until set. Slice and serve.

Tips for the Best Pie

For cleaner cuts: Dip a knife in hot water, wipe it dry, and slice. Repeat as needed.

Keep the ganache from melting the filling: Let the ganache sit for a few minutes before pouring. If it is too hot, it can soften the peanut butter layer.

Use Cool Whip: You can use homemade whipped cream, but I’ve found that the pie doesn’t have the same texture and doesn’t last as long. The whipped cream may separate after a couple of days and affect the pie’s texture.

Use cooking spray: If you make a homemade pie crust, spray the pie plate with a light layer of cooking spray then use a paper towel to wipe off the excess. This helps to keep the crust from sticking after the butter firms up.

Store-bought crust: If you’re able to locate a chocolate store-bought crust, that’s a great time-saver and a fantastic option!

How to Store Leftovers and Make Ahead

Make-ahead: This pie is perfect for making the day before you need it. It gives the texture a chance to set and firm up.

Refrigerator: Cover and store in the refrigerator for up to 4–5 days.

Freezer: Freeze the pie for up to 1 month. Make sure you have it covered well. Thaw overnight in the refrigerator.

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