This No-Bake Peanut Butter Pie Recipe is currently the most popular recipe on my blog. It went absolutely viral this year. One day I started noticing droves of people popping onto my site exclusively to view that recipe, and they’ve never stopped coming for it. People still go absolutely bonkers for this recipe, months after whatever it was that set off this chain of popularity, and I can’t help but shake my head sometimes that it’s this recipe that is the most popular.
Not because it isn’t an amazingly delicious and simple recipe, but because the pictures for it are just terrible! Sure, many of my photos are not what I would like them to be, but I definitely know more about photography than I did when I published this recipe. As a firm believer that beautiful photos are a key element to a blog’s popularity, I’m always shocked that this is the recipe that draws so many people to my site! It goes to show, you just never know what people will ‘take’ to!
Maybe they all had the good sense to see the potential in this recipe despite the poor pictures! All those smart souls looked at the short, but delicious, ingredient list, and the fact that it’s a no-bake recipe that can be made in about 10-15 minutes, and were sold.
I have to say, the recipe is a long-time family favorite, a recipe that we’ve been making for as long as I can remember, and we still love it. It might not seem like a traditional holiday recipe either, one that you’d typically prepare for Thanksgiving or even Christmas, but that’s never stopped us. This pie is an anytime-of-the-year-pie for my family.
Therefore, I don’t know why it’s taken me 30+ years (I will not say exactly how many years!) to figure out that this pie, while perfect in its simplicity, also has the potential to be taken completely and utterly over-the-top.
The original version is a creamy and rich no-bake peanut butter filling in a prepared graham cracker crust. Easy peasy, and very straight-forward. This new, more decadent version, this Peanut Butter Cup Fudge Pie, is still just as simple (truly!), but really takes things to the next level.
For starters, it combines chocolate with peanut butter! YAY! Besides that, this pie features a thick layer of chocolate fudge sauce on the bottom of a chocolate cookie crust, topped with a layer of whole regular-sized Reese’s cups, a layer of the recipe’s original peanut butter filling, and then more Reese’s cups chopped for garnish!
It is no less easy to prepare, and the decadence is through-the-roof! And what’s exciting is that I think we may even be able to build on it more from here…..
- 1 prepared chocolate cookie crust
- 1/2 cup hot fudge ice cream topping
- 16 reese's peanut butter cups, full size, unwrapped, 12 whole, and 4 chopped
- 1 cup creamy peanut butter
- 1 3 ounce package cream cheese, softened
- 1 cup powdered sugar
- 1 8 ounce container frozen whipped topping, thawed
- Spread the hot fudge sauce carefully over the bottom of the cookie crust, being careful not to dislodge any crumbs.
- Arrange the 12 un-chopped Reese's cups over the hot fudge sauce.
- In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and whipped topping.
- Beat until smooth and creamy.
- Spread carefully over the Reese's cups.
- Sprinkle pie with chopped Reese's cups for garnish.
- Store in refrigerator.
360 Bakeware Pie Pan
Le Creuset 9" Heritage Pie Plate
Cuisinart Stand Mixer
KitchenAid Stand Mixer