Reese peanut butter cups pie recipe

Our reese peanut butter cups pie recipe is the perfect no bake dessert made with only 8 ingredients!

This reese’s pie has an oreo crust, creamy peanut butter filling and is loaded with reese’s peanut butter cups.

If you’re a fan of peanut butter cups, this is an easy dessert you need to save! This easy pie recipe is kind of like eating giant peanut butter cups.

For chocolate lovers, there’s an oreo crust and thick layer of melted chocolate ganache. This is our go-to pie to make whenever we have a chocolate peanut butter craving!

I decided to keep this reese peanut butter cups pie recipe ridiculously simple. No baking, no complicated pie crust, no lattice to weave.

If you can press, pour and chop, I know you can recreate this peanut butter lovers pie in your kitchen!

What You’ll Need

Reese’s peanut butter cup pie is made with just 8 ingredients. Scroll down to the recipe box for the full measurements.

• oreos – blended into a fine crumb
• butter
• cream cheese – you can use original or 1/3 less fat
• peanut butter – creamy peanut butter
• cool whip
• heavy cream
• semi-sweet chocolate chips
• reese’s peanut butter cups

How to Make No Bake Reese’s Pie

Layer #1 – oreo crust

In a blender or food processor, pulse the oreos into crumbs.

Combine the crumbs with melted butter and press the oreo mixture into the pie plate using the bottom of a measuring cup.

Layer #2 – peanut butter filling

Beat the cream cheese and peanut butter together.

Gently mix in the cool whip.

Spread the filling over the oreo crust.

Layer #3 – chocolate ganache

Place chocolate chips in a medium heat-proof bowl.

In a small pot over low heat, heat the heavy cream until just before boiling.

Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth.

Allow the ganache to come to room temperature before adding it to the pie. Pour chocolate ganache on top of the filling.

Layer #4 – reese’s cups

Chop as many peanut butter cups as you want and put them on top of the pie.

Then refrigerate or freeze the pie until set, at least 2 hours.

Storage Tips

This pie can be kept in the fridge or the freezer. In the fridge the pie is softer and the filling is light. But it also tastes amazing out of the freezer.

Now that I’ve made this pie a few times, I’ve discovered that I prefer it frozen rather then just refrigerated. Be sure to cover the entire pie in a layer of plastic wrap for best results while storing.

Even when “frozen” the filling is still creamy and easy to cut through, the only thing that gives a little trouble to cut through is the oreo crust. But I figure I can dish out a little elbow grease for a piece of pie.

Gluten Free Chocolate Peanut Butter Pie

It was really easy to make this reese peanut butter cups pie recipe gluten free by using gluten free oreos for the crust. All of the other ingredients in the recipe are naturally gluten free!

Recipe FAQ

More Pies

• No Bake Pumpkin Pie
• Grasshopper Pie
• Oreo Pudding Pie
• Butterfinger Pie

Reese’s Peanut Butter Cup Pie

4.51 from 171 ratings

Prep Time: 20 minutes mins

Additional Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes mins

Yield: 12 servings

Our reese peanut butter cups pie recipe is the perfect no bake dessert made with only 8 ingredients! This reese’s pie has an oreo crust, creamy peanut butter filling and is loaded with reese’s peanut butter cups.

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Ingredients

Oreo Crust

• 1 package oreos, 14.3 oz
• ½ stick unsalted butter, melted, 1/4 cup

Peanut Butter Filling

• 1 cup creamy peanut butter
• 4 oz cream cheese, softened
• 1 container cool whip, 8 oz, thawed

Chocolate Ganache

• 1 ½ cups semi-sweet chocolate chips
• ½ cup heavy whipping cream

Topping

• Reese’s peanut butter cups, some cut in half, others chopped

Equipment

• Glass Pie Plate
• My favorite spatula!
• Glass Mixing Bowl

Cook ModePrevent your screen from going dark

Instructions

 

Oreo Crust

• Process the oreos in a food processor or blender until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.

Filling

• In a large mixing bowl, combine the peanut butter and cream cheese with an electric mixer until well blended. Add the cool whip and blend on low until combined. Spread this mixture over the crust. Return pie to the fridge while making the ganache.

Chocolate Ganache

• Place chocolate chips in a medium heat-proof bowl.
• In a small pot over low heat, heat the heavy cream until just before boiling.
• Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
• Use a spatula to stir the mixture until smooth.
• Allow the ganache to come to room temperature before adding it to the pie. Pour the ganache on top of the pie, using a spatula to evenly spread it.

Topping

• Before the chocolate hardens, add the peanut butter cups. Start by adding the halved peanut butter cups around the edges, placing them as close or as far apart as you want. Then add chopped peanut butter cups to the center of the pie.
• Cover the pie with tinfoil and return to the fridge or freezer for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for a 15 minutes to make cutting it easier. Cover and refrigerate or freeze any leftovers.

Notes

Easily make this recipe gluten free by using gluten free oreos!

Storage Tips

This pie can be kept in the fridge or the freezer. In the fridge the pie is softer and the filling is light. But it also tastes amazing out of the freezer. Now that I’ve made this pie a few times, I’ve discovered that I prefer it frozen rather then just refrigerated. Be sure to cover the entire pie in a layer of plastic wrap for best results while storing.

Even when “frozen” the filling is still creamy and easy to cut through, the only thing that gives a little trouble to cut through is the oreo crust. But I figure I can dish out a little elbow grease for a piece of pie.

Can This Reese’s Pie Be Made Ahead of Time?

Yes. You can make this pie ahead of time. This recipe makes for an amazing Thanksgiving pie. Assemble the pie then wrap it really well in plastic wrap and store it in the freezer for up to 3 months.

To thaw: place the wrapped pie in the fridge overnight.

Cuisine: American

Course: Dessert

Author: Beth

Calories: 562kcal, Carbohydrates: 48g, Protein: 10g, Fat: 39g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 323mg, Potassium: 390mg, Fiber: 4g, Sugar: 29g, Vitamin A: 435IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 5mg

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