No Bake Peanut Butter Cup Pie
Prep time
Cook time
Total time
One 9 inch Peanut Butter Cup Pie
Serves: 12
  • Nonstick vegetable oil spray
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 ounce bittersweet or semisweet chocolate, chopped
  • 30 chocolate wafer cookies, finely crushed
  • 1 cup creamy, unsalted peanut butter (I used salted)
  • ½ cup honey or confectioners sugar, depending on your preference (I used honey. I like the silky texture it gives)
  • ¼ teaspoon fine sea salt (I used kosher salt)
  • For the Chocolate Topping
  • 1½ cups bittersweet chocolate chips, melted
  • 3 tablespoons butter or cream
  • Fleur de sel, optional
  1. Spray 9 inch tart pan with baking spray and set aside.
  2. Melt chocolate and butter in a microwave-safe bowl.
  3. Add crushed chocolate wafer cookies to chocolate-butter mixture and stir to combine.
  4. Press mixture into tart pan evenly. I used the bottom of a 6-inch cake pan.
  5. Chill in freezer for 30 minutes.
  6. Place peanut butter in small bowl and melt for about 15 seconds or until runny.
  7. Add honey or powdered sugar and combine.
  8. Pour into prepared crust and spread evenly with a spatula.
  9. Place pie in the frig to chill.
  10. Place chocolate chips and butter(or cream) in microwave-safe bowl and melt in 30 second bursts. Stir until smooth and pourable.
  11. Remove pie from frig and top with melted chocolate.
  12. Spread chocolate into every nook and swirl to make a beautiful pattern. Sprinkle with Fleur de sel, if using.
  13. Busy yourself with mundane tasks while the pie chills for 1 hour.
  14. Enjoy!
Recipe by I bake he shoots at