This pie comes with a warning.  It’s delicious. It’s addictive.  And it is definitely NOT low calorie. 

Sometimes, you just have to live life.

I love peanut butter, mostly extra crunchy, but I’ll take it in any form.  This easy, no-bake pie is certainly  one of the forms of peanut butter that I love the most.  Too much.  Actually.

You can make an Oreo chocolate pie crust for it if you want.  The Pioneer Woman has a good recipe for that.  Me?  I take the easy way out and just buy a premade chocolate crust.  I don’t think it is as sweet as the Oreo one which suits us better.  Plus, I generally keep one or two of them in the freezer to have for quick and convenient use.

No Bake Peanut Butter Pie
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  1. 1/4 cup sugar
  2. 8 ounces cream cheese at room temperature* (reduced fat will work)
  3. 1 cup crunchy or smooth peanut butter
  4. 1 cup powdered sugar, sifted
  5. 1 8-ounce container whipped topping, thawed
  6. 1 9-ounce premade chocolate pie crust
  7. 1 cup roasted, salted mixed nuts, chopped, optional
  8. 1 cup miniature peanut butter cups, cut in half
  9. 1/4 – 1/3 cup premade dark chocolate fudge (or caramel) topping, heated
  1. Beat together sugar, cream cheese, peanut butter and powdered sugar beating until smooth. Stir in the whipped topping and beat on low until smooth.
  2. Pour filling ingredients into pie shell and top with chopped nuts and peanut butter cups. (You can use all peanuts, but we prefer the mixed variety.)
  3. Drizzle fudge topping over all now or at serving.
  4. Chill several hours or over night. The pie can also be frozen. Allow it to soften slightly if frozen.
  1. For a smoother cut, warm a sharp knife under hot water before slicing. Repeat for each cut.
  2. (Immediately share with your neighbors if you can refrain from eating it all yourself. It’s that dangerous.)
Dining With Debbie