No Bake Peanut Butter Cup Pie

NO BAKE PEANUT BUTTER CUP PIE! Don’t worry, it definitely lives up to its name, I promise. This pie is hands down one of my favorite desserts and I can’t believe I am just NOW sharing it with you humans! Between the creamy peanut butter filling and the added bonus of Reese’s Thins, there is nothing about this mouth watering dessert that I DO NOT LURVE.

Last week we had dinner with a few friends and I was in charge of dessert – I started going through some of my old recipes when I came across this bad boy, and knew we had ourselves a WINNER.

However, when I started looking at my recipe there were a few things that I wanted to experiment with. I decided to add a few ingredients to really “spice” up the recipe. I dabbled around and ending up PERFECTING it, at least in my opinion and I think I can speak for my friends as well – that is considering there was no pie left by the end of the night!

The thing I lurve about this dessert is that it’s so easy to throw together but the presentation is on POINT. Easily making it the perfect dessert to bring to a dinner party or when you’re hosting a party of your own! Not to mention, it’s easy to play around with when it comes to toppings. I have used a variety of different things, depending on the mood I’m in. I have listed some different options below!

The full recipe is listed below! Be sure to let me know if you test this one out or tag me on Instagram (@littlehouseinop), I absolutely love seeing these recipes in your homes and in your kitchens!


  • 1 (9oz) pre-made graham cracker pie crust
  • 1 bag (7.37oz) of Reese’s Thins (chopped)
  • 1 cup peanut butter
  • 3/4 cup powdered sugar
  • 8oz cream cheese (softened)
  • 8oz cool whip (thawed)
  • 2 teaspoons vanilla
  • 1 teaspoon cocoa powder
  • hot fudge (for topping)


  1. Fill bottom of pie crust with half of the chopped Reese’s Thins (leaving the remainder for the topping).
  2. In large mixing bowl; beat together peanut butter, powdered sugar, cream cheese, vanilla and cocoa powder until smooth and creamy.
  3. FOLD in 8oz of cool whip until fully combined.
  4. Spread mixture into pie crust, filling should completely fill pie crust.
  5. Drizzle with hot fudge and top with remaining Reese’s Thins.
  6. Store in fridge for 4-5 hours (or overnight) before serving!
  7. Remove from fridge and ENJOY!
  • To store, wrap pie with aluminum foil or plastic wrap before placing in the fridge!
  • I usually fold in the whip cream little by little versus all at once – I think it makes it easier to combine.
  • I usually use low fat cream cheese and it taste just a good as full fat, totally a personal preference.
  • For toppings, I have also used peanuts, coconut, Heath bar, and caramel.

2 thoughts on “No Bake Peanut Butter Cup Pie

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