Cups Pie

Introduction

The kitchen smells like peanut butter and childhood, and the hum of the fridge becomes part of the ritual. Today I’m sharing my simple, loved Cups Pie — a no-bake, creamy dessert that comes together in minutes and chills into something wonderfully nostalgic. This always takes me back to Sunday dinners.

Why You’ll Love This

• Fast to make and kid-approved for picky eaters.
• No oven needed; perfect for hot days.
• Uses a single store-bought crust for quick cleanup.
• Crowd-pleasing texture: silky filling with little chocolate bites.

Quick Recipe Snapshot

• Servings: 8 (8-inch pie)
• Prep time: 15 minutes
• Cook time: 0 minutes (chill only)
• Total time: 4 hours 15 minutes (including chill)
• Skill level: Easy
• Taste: sweet + peanut-butter-chocolate

Warm confidence: if you can whisk and fold, you’ll nail this Cups Pie.

Ingredients You’ll Need

• 1 graham cracker crust
  • Chef note: store-bought saves time and crumbs
• 8 oz cream cheese, softened
  • Chef note: room temperature for silky texture
• 1 cup Cool Whip
  • Chef note: thawed, gently fluffed before folding
• 1 cup mini Reese’s Peanut Butter Cups, chopped
  • Chef note: chop to bite-size for even bites
• 1/2 cup powdered sugar
  • Chef note: sift if clumpy for smooth filling
• 1 tsp vanilla extract
  • Chef note: real vanilla boosts depth, not sweet

How to Make It

1. First, set the cream cheese on the counter to soften; it should give when pressed.
2. Then, beat the cream cheese in a large bowl until it turns silky and smooth. Use a hand mixer for ease.
3. Next, add powdered sugar and vanilla; beat briefly until evenly sweetened and glossy. You’ll see the mixture lighten and thicken.
4. Now, gently fold in the Cool Whip with a spatula. Fold slowly until the swirl disappears and the filling looks cloud-like.
5. After that, stir in the chopped mini Reese’s cups so chocolate and peanut butter scatter through the filling.
6. Pour the filling into the graham crust and spread it evenly; the top should look soft but leveled.
7. Finally, cover and refrigerate at least 4 hours. The pie is done when the filling holds a clean slice and the edges feel firm to the touch. Serve chilled.

Kitchen Tips (From My Kitchen)

1. Time-saver: Chop candy while cream cheese softens; multitask and finish faster.
2. Common mistake + fix: Overmixing Cool Whip flattens it; fold gently to keep air.
3. Simple variation: Sprinkle flaky sea salt on top for a salted-sweet contrast.

Serving Ideas

• Weeknight treat: serve a slice with a strong coffee for evening comfort.
• Brunch: pair small wedges with fresh berries and whipped cream.
• Holiday potluck: add extra chopped cups on top for a festive crunch.
• Garnish ideas: a drizzle of chocolate sauce, crushed graham cracker, or a few whole mini cups.

Storing & Leftovers

• Fridge: Store covered for up to 4 days; keep chilled to maintain structure.
• Freezer: Wrap tightly and freeze up to 1 month; thaw overnight in fridge.
• Reheat: Not needed; serve chilled to protect creamy texture.
  Leftover idea: Spoon onto warm waffles for an indulgent breakfast twist.

Cups Pie

A simple, no-bake peanut butter dessert that is quick to prepare and perfect for hot days, featuring a creamy filling and little chocolate bites.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 piece graham cracker crust store-bought saves time and crumbs
• 8 oz cream cheese, softened room temperature for silky texture
• 1 cup Cool Whip thawed, gently fluffed before folding
• 1 cup mini Reese’s Peanut Butter Cups, chopped chop to bite-size for even bites
• 1/2 cup powdered sugar sift if clumpy for smooth filling
• 1 tsp vanilla extract real vanilla boosts depth, not sweet

Method

 

Preparation

1. Set the cream cheese on the counter to soften; it should give when pressed.
2. Beat the cream cheese in a large bowl until it turns silky and smooth. Use a hand mixer for ease.
3. Add powdered sugar and vanilla; beat briefly until evenly sweetened and glossy. You’ll see the mixture lighten and thicken.
4. Gently fold in the Cool Whip with a spatula until the swirl disappears and the filling looks cloud-like.
5. Stir in the chopped mini Reese’s cups so chocolate and peanut butter scatter through the filling.
6. Pour the filling into the graham crust and spread it evenly; the top should look soft but leveled.
7. Cover and refrigerate at least 4 hours. The pie is done when the filling holds a clean slice and the edges feel firm to the touch.
8. Serve chilled.

Notes

Time-saver: Chop candy while cream cheese softens; multitask and finish faster. Common mistake + fix: Overmixing Cool Whip flattens it; fold gently to keep air. Simple variation: Sprinkle flaky sea salt on top for a salted-sweet contrast.

FAQs

Q: Can I make this ahead?
A: Yes — make it the day before. Chill at least 4 hours; overnight works great.

Q: Any good substitutions for Cool Whip or candy?
A: You can use whipped cream instead of Cool Whip, and chopped peanut butter cups can swap for chopped chocolate bars or peanut butter chips.

Q: How do I know it’s done?
A: The filling should hold a clean slice and the top should feel set to the touch; if it’s wobbly, give it more chill time.

Q: Can I freeze Cups Pie?
A: Yes — freeze wrapped well; thaw in the fridge before serving for best texture.

Final Thoughts

I make this Cups Pie whenever I want a quick, happy dessert that reminds me of simpler afternoons. Try it once, and then tweak candy mix-ins or a sprinkle of salt to suit your crowd. I hope it becomes a small tradition in your kitchen — enjoy your Cups Pie.

Conclusion

For a chocolate-forward twist, see this Chocolate Cream Pie Cups – 7 Empty Plates idea for inspiration. If you’re curious about pie pan sizes and how filling amounts translate, check #93: How Much Does That Pie Pan Hold? for useful guidance.