Easy Reese's Peanut Butter Cup Pie Recipe (No-Bake)

Reese's Peanut Butter Cup Pie on a white pie plate topped with peanut butter cups and chocolate chips.

5 from 2 votes

Easy Reese's Peanut Butter Cup Pie Recipe (No-Bake)

This pie 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.

Prep Time10

Chilling time3

Total Time3 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 948kcal

Author: Sharon Rigsby

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.

Notes

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.

Nutrition