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!
Why we love this reese’s pie
- easy to make with simple ingredients
- no bake – one less thing to put in the oven during the holidays!
- customize the crust – stick with the oreo pie crust or use a graham cracker pie crust
- perfect combination of chocolate and peanut butter for the holiday season or any special occasions
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
- 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.
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.
- 5 minutes to make the crust
- 5 minutes to make the peanut butter filling
- 10 minutes to make the chocolate ganache and add the reese’s cups
- 2 hours to chill in the fridge or freezer
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!
- Blend the entire oreo (the cream and the cookies) when making the crust.
- I recommend using creamy peanut butter, not natural peanut butter as it can separate.
- To decorate the top of the pie with reese’s peanut butter cups, cut 8 mini peanut butter cups in half. Place the halves around the outside of the pie. Add more chopped peanut butter cups to the center.
I’ve only used creamy peanut butter, but if you like the added crunch of crunchy peanut butter, you can definitely use that!
To make the chocolate ganache, I used semi-sweet chocolate chips. Feel free to use milk chocolate or dark chocolate chips too.
Yes. The recipe contains cream cheese and cool whip, which need to be stored in the fridge for best results.
When covered and stored properly, this pie will last for up to 5 days in the fridge. However, it’s so good, you might eat the whole thing right away!
Yes. You can either freeze the pie to enjoy it as a frozen dessert or you can freeze the pie to store it for later. To freeze, assemble the pie then wrap it really well in plastic wrap and store it in the freezer for up to 3 months.
Reese’s Peanut Butter Cup Pie
- 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
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Reese’s peanut butter cups, some cut in half, others chopped
- 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.
- 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.
- 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.
- 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.