Calling all peanut butter lovers and chocolate lovers! This Reese’s Peanut Butter Cup Pie is a decadent, no-bake dessert that is sure to satisfy your sweet tooth. Just the picture alone should be enough to make you swoon.
This dessert is the ultimate peanut butter treat with a buttery Oreo pie crust, a rich peanut butter and cream cheese filling, and a generous topping of peanut butter chips, chocolate chips, and mini Reese’s cups.
This easy peanut butter pie is ready in minutes and is the perfect dessert for the holiday season. Like my Honey Cheesecake, it’s also perfect for family gatherings, Thanksgiving and Christmas dinners, potlucks, or just because.
So what are you waiting for? Make it today and indulge in the ultimate in chocolatey, peanut-buttery goodness with the perfect combination of creamy peanut butter filling and chocolate.
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Reasons you will love this dessert:
- Like my Sweet Potato Pie, this easy pie recipe tastes like a decadent dream, but it takes just minutes to whip up. With just a few minutes of hands-on time and a few basic ingredients, you’ll be enjoying this delicious dessert in no time!
- Whip up this family-friendly, no-bake peanut butter pie for any occasion, from weeknight desserts to holiday gatherings. Like my Frozen Lemonade Pie, all you have to do is assemble and chill, and you’re ready to enjoy!
- If you are a fan of peanut butter cups, this dessert is perfect for you!
Ingredients – Here’s What You’ll Need:
- Crust – For the Oreo cookie crust you will need crushed chocolate sandwich cookies and butter.
- Heavy Cream – Heavy cream whipped to stiff peaks helps keep the creamy filling light and fluffy.
- Cream Cheese – I recommend a full-fat block of cream cheese, softened to room temperature, for the best texture.
- Granulated Sugar – Adds just the right amount of sweetness!
- Peanut Butter – Choose a smooth and creamy variety of peanut butter. Chunky doesn’t give your filling the same texture, and homemade or natural doesn’t work as well either.
- Vanilla Extract – Enhances all of the flavors of the filling.
- Salt – Cuts the sweetness and enhances all of those delicious flavors.
- Toppings – You will need peanut butter chips, chocolate chips, and mini Reese’s peanut butter cups to create this masterpiece.
Equipment needed: 8″- 9″ pie plate.
Scroll to the recipe card below for the specific ingredient amounts!
How to make Reese’s Peanut Butter Cup Pie:
- In a food processor or large ziplock bag crush the cookies into a fine crumble. Add the butter and mix until fully combined.
- Transfer the cookie crumbs to your 8” or 9” pie plate. Press the bottom and around the sides with your hands to spread it out evenly. Then, use the flat bottom of a measuring cup to compress and smooth the surface. Place the dish in the freezer.
- In a large bowl add the heavy cream. Beat until you have stiff peaks. Set aside.
- In a large bowl, add the cream cheese and sugar. Beat for 1-3 minutes or until fully combined.
- Add the peanut butter, vanilla, and salt. Beat for 1-3 minutes or until fully combined.
- Transfer the whipped cream to the peanut butter mixture. With a spatula fold until there are not any streaks left.
- Transfer the filling to your pie dish.
- Garnish with peanut butter chips, chocolate chips, and mini Reese’s Peanut Butter Cups
- Cover and place in the fridge for 2-3 hours. Slice and serve.
Serving Suggestions
You can, of course, enjoy a slice of Reese’s Peanut Butter Pie all on its own, but it’s also delicious plain without any toppings or with different toppings!
Add a dollop of whipped cream, Cool Whip, chocolate ganache, or caramel sauce to the top of the dessert to take the sweetness up a notch.
Recipe variations:
This dessert is perfect as it is. However, if you want to change things up a bit, you could add different toppings; for example, in addition to the toppings called for in the recipe, you could also top your pie with chopped peanuts or pecans, or caramel sauce, chocolate sauce, or whipped cream.
Chocolate shavings are a simple way to add even more elegance. You can shave chocolate using a vegetable peeler or a cheese grater.
For an even more decadent dessert, top it with a chocolate ganache made with heavy cream and semisweet chocolate, or spread it over the crust before adding the filling.
How to store it:
Cover your Reese’s Peanut Butter Cup Pie tightly with a layer of plastic wrap or foil and refrigerate for up to 4 days. You can also freeze it for up to 3 months.
This pie is also delicious frozen, as it takes on the texture of ice cream.
How to make it ahead:
Make the recipe as directed, wrap it securely in a layer of plastic wrap, and store it in the fridge for up to 4 days. For longer storage, wrap it in plastic wrap, then aluminum foil, and store it in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
Recipe FAQs:
It’s like a giant peanut butter cup! It features a chocolatey crust and a cream cheese peanut butter filling that’s topped off with chocolate and peanut butter chips and, of course, some mini Reese’s cups to tie it all together.
Yes! Since the base of the filling is heavy cream and cream cheese, the pie does need to be stored in the refrigerator. It will not last at room temperature.
Yes! The crust might not have the same texture and taste, but it will work fine in a pinch. I won’t tell if you won’t.
No, it is not gluten-free if made according to the recipe. However, you can make it gluten-free by substituting gluten-free Oreos.
Expert tips and tricks:
- The heavy cream must be whipped to very stiff peaks. This is essential to the overall structure of the finished dish!
- I recommend setting the cream cheese block out on the counter 30-60 minutes before you make your filling or soften it in the microwave. Softer cream cheese is incorporated much more easily with the other filling ingredients.
- Let the pie chill for 2-3 hours to give it time to set up. It will be too soft if it chills for less than that. If you can wait that long, three hours is best.
- For the best results, when you crush your cookies, be sure that they are all crushed into a fine crumb. Large pieces of cookies don’t integrate well into the crust!
- This recipe can also be made in a tart pan with a removable tart pan bottom.
- I didn’t include a specific amount of chips or the mini Reese’s Cups because you can add as much or as little as you like. The nutrition information is based on a half cup each of peanut butter and chocolate chips and one cup of peanut butter cups.
More of my favorite pie recipes:
If you are a fan of peanut butter, you will also love my recipe for Peanut Butter and Chocolate Rice Krispie Bars. Here is a link if you are looking for more simple dessert recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Easy Reese’s Peanut Butter Cup Pie Recipe (No-Bake)
Equipment
- 8"-9" pie plate
Ingredients
- 20 ounces chocolate sandwich cookies I used Oreo's
- 6 tablespoons butter, melted
- 1½ cups heavy cream
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 cup peanut butter smooth and creamy
- 1 tablespoon vanilla extract
- ⅛ teaspoon coarse kosher salt
- peanut butter chips
- chocolate chips
- Mini Reese’s Peanut Butter Cups
Instructions
- In a food processor or large Ziplock bag, crush the cookies into a fine crumble. Add the butter and mix until fully combined.
- Transfer the cookie crumb to your 8” or 9” pie dish. Place the dish in the freezer.
- In a large bowl, add the heavy cream. Beat until you have stiff peaks. Set aside.
- In a large bowl, add the cream cheese and sugar. Beat for 1-3 minutes or until fully combined.
- Add the peanut butter, vanilla, and salt. Beat for 1-3 minutes or until fully combined.
- Transfer the whipped cream to the peanut butter mixture. With a spatula, fold until there are not any streaks left.
- Transfer the filling to your pie dish.
- Garnish with peanut butter chips, chocolate chips, and mini Reese’s Peanut Butter Cups
- Cover and place in the fridge for 2-3 hours.
Ashley
That sounds and looks SO DELICIOUS!! It is ALSO SO PRETTY!
I will take 2 please .. LOL