Ingredients
- 1 cup peanut butter
- 8 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 8 ounces whipped topping
- 1 premade chocolate graham cracker pie crust
- 4 Reese's Cups, crushed
- 1/4 cup mini chocolate chips
- 1/4 cup melted peanut butter, for drizzling
Directions
In a bowl, combine cream cheese, peanut butter, and confectioners’ sugar.
Beat the mixture until smooth.
Gently fold in the whipped topping until just combined.
Pour the filling into the pie shell.
Top with Reese's Cups, mini chocolate chips, and a drizzle of melted peanut butter.
Refrigerate for at least 2 hours before serving.
Frequently Asked Questions
How far in advance can I make this 4 Ingredient Chocolate Peanut Butter Pie?
Since this pie requires 2 hours of chilling time to set properly, you can prepare it up to 2 days ahead of serving. Ensure it is covered tightly with plastic wrap before placing it in the refrigerator to maintain freshness and prevent the whipped topping from absorbing any odors.
Can I substitute the peanut butter in this no-bake pie recipe?
While this recipe is designed around traditional peanut butter, you can substitute it with an equal amount of almond or sunflower seed butter for a different flavor profile. Be aware that alternative butters might affect the final texture and firmness of the filling slightly.
What is the best way to store leftovers of this cream cheese peanut butter pie?
This pie must be stored in the refrigerator due to the cream cheese and whipped topping; do not leave it at room temperature for more than two hours. Keep any leftovers covered tightly in the fridge for up to 4 days, though the crust may soften slightly over time.
