No-Bake Chocolate Peanut Butter Pie Recipe

Using a fork or your hands, combine the crumbs and spread until fully blended and the mixture starts to hold its shape. Press this evenly into a 9-inch pie plate. You're aiming for a crust that comes up to about 1/2 inch before the rim. Pop the pie plate into the freezer to chill while you make the filling.

For the filling, in a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the 1 cup of creamy peanut butter with the 2 tablespoons of non-dairy cream cheese on medium speed. After about 1 minute, add the 3 tablespoons of vanilla coconut yogurt.

Once combined, reduce the mixer to low speed and gradually add the 1 1/4 cups of sifted powdered sugar. Increase the speed back to medium and beat until the mixture is smooth.

Turn off the mixer, then stir in the 1/2 cup of roasted peanuts and the broken pieces of 10 peanut butter cups. Mix until everything is well combined.

Gently fold in the 1 1/2 containers of thawed non-dairy whipped topping until it's well blended into the peanut butter mixture.

Sprinkle the remaining 3 tablespoons of roasted peanuts, the 1/4 cup of chocolate chips, and any reserved cookie crumbs over the top of the pie.

Chill the pie in the refrigerator for at least another 90 minutes before serving. When you're ready to slice, use a sharp knife to cut through the pie, making sure to pierce through any peanut butter cup chunks.