A reader’s 10 year old made this Reese’s pie for Thanksgiving, and it was everyone’s favorite. That’s how easy it is. It’s also my own birthday “cake,” every single year. If I’m trusting it with my birthday, you can trust it with your holiday table!
This pie is delicious! So easy to make too. My 10 year old made it for our Thanksgiving gathering and it was everyone’s favorite.
-Janell
How This Reese’s Peanut Butter Pie Became My Birthday Cake
I made this pie on a whim for my birthday one year. Now it’s my birthday “cake” every single year.
The filling took the most work. Peanut butter and cream cheese have to be balanced just right, or one takes over. I landed on 4 oz of cream cheese, and that’s what’s in the recipe card today.
My birthday is in July, which is how I found out this pie is amazing frozen. It’s my cool summer treat! It’s just as good straight from the fridge, where the filling stays softer and lighter.
Freezing it does take a little more elbow grease to cut, mostly through the Oreo crust. Let it sit out for 15 minutes first and it slices much easier.
If you can press, pour, and chop, you can make this pie. No baking, no rolling, no lattice to weave.
Why You’ll Love This Reese’s Pie
- No oven. One less thing fighting for oven space during the holidays.
- A filling that’s balanced. 4 oz of cream cheese lets the peanut butter do the talking.
- Chill it or freeze it. Softer from the fridge, a frozen treat from the freezer.
- Chocolate and peanut butter in every bite. Ganache on the filling, Reese’s cups on top.
Love Reese’s? Try my peanut butter cup cookies too.
Reese’s Peanut Butter Pie Ingredients
Here’s what each ingredient does. Exact amounts are in the recipe card.
Oreo Crust
- Oreos: Use the whole cookie, cream filling and all. Pulse them into fine crumbs. Knock off Oreos work too (a reader used them and said no one knew the difference).
- Unsalted butter: Melted, then mixed into the crumbs so the crust packs tight into the pie plate.
Peanut Butter Filling
- Creamy peanut butter: Not natural peanut butter, which can separate.
- Cream cheese: 4 oz, softened. That’s the amount that balanced the peanut butter. Original or 1/3 less fat both work.
- Cool Whip: Thawed, then mixed in gently to lighten the filling.
Chocolate Ganache
- Semi-sweet chocolate chips: What I use. Milk or dark chocolate chips work too. Here’s my full ganache recipe if you want to make extra.
- Heavy whipping cream: Heated until just before boiling, then poured over the chips.
Topping
- Reese’s peanut butter cups: Mini cups cut in half for the edge, more chopped for the center. Use as many as you want.
How to Make Reese’s Peanut Butter Pie
- Pulse the Oreos in a blender or food processor until you have fine crumbs. Then mix in the melted butter.
- Press the crumbs into a 9 or 10 inch pie plate, using the bottom of a measuring cup to pack them down tight. Pop the crust in the fridge while you make the filling.
- Beat the peanut butter and cream cheese together with an electric mixer until smooth. Then mix in the Cool Whip on low, just until combined.
- Spread the filling over the crust and put the pie back in the fridge while you make the ganache.
- Put the chocolate chips in a medium heat-proof bowl. Heat the heavy cream in a small pot over low heat until it’s just about to boil.
- Pour the hot cream over the chips and let it sit for 1 to 2 minutes. Then stir with a spatula until smooth.
- Let the ganache come to room temperature. Pour it over the peanut butter filling and spread it out with a spatula.
- Before the ganache sets, add the Reese’s cups. Place halved mini cups around the edge, then pile chopped cups in the center. Use as many as you want!
- Cover the pie with foil or plastic wrap. Chill it in the fridge or freezer for at least 2 hours (longer is even better). If it’s frozen, let it sit out for 15 minutes before cutting.
Reese’s Pie Recipe Tips
- Use the whole Oreo: Cream and cookie both go into the crust.
- Stick with creamy peanut butter: Natural peanut butter can separate.
- Decorate the top: Cut 8 mini peanut butter cups in half and place them around the edge. Add more chopped cups to the center.
- Add the cups before the ganache sets: Press them on while the chocolate is still soft so they stick.
- Cutting a frozen pie: Let it sit out for 15 minutes before slicing.
Gluten Free Reese’s Peanut Butter Pie
This pie is the same pie for the whole table. Just use gluten free Oreos in the crust. The rest of the ingredients are naturally gluten free, so nothing else changes
How to Store, Make Ahead, and Freeze Reese’s Pie
- Fridge: Cover and refrigerate for up to 5 days. The filling stays softer and lighter.
- Freezer: My favorite way to serve it. Wrap the whole pie in plastic wrap and freeze for up to 3 months. Let it sit out for 15 minutes before cutting.
- Make ahead: Assemble the pie, wrap it well in plastic wrap, and freeze for up to 3 months. To thaw, put the wrapped pie in the fridge overnight.
My husband is a chocolate and peanut butter fanatic!! This was a big hit!! I loved it to!! So easy which I love and so decadent!! I will be making again..definitely for him for his birthday and the next day was Father’s day!! I was going to buy a chocolate store bought crust just to save time!! Glad I did Not..the homemade crust was excellent and I just used knock off oreos and No one would have known the difference!! The crust was to die for!!
-Amey
Reese’s Peanut Butter Pie FAQs
I’ve only used creamy. If you like the crunch, crunchy peanut butter should work, but I haven’t tested it.
To make the chocolate ganache, I used semi-sweet chocolate chips. Feel free to use milk chocolate or dark chocolate chips too.
Yes. The cream cheese and Cool Whip need to stay cold.
Up to 5 days, covered.
Yes. Wrap it well in plastic wrap and freeze for up to 3 months. Serve it frozen or thaw it in the fridge overnight.
Yes. Swap the Oreo crust for a graham cracker crust.
More Peanut Butter and Chocolate Pies
- No Bake Oreo Pie
- Chocolate Pudding Pie
- No Bake Pumpkin Pie
- Grasshopper Pie
- Oreo Pudding Pie
- Butterfinger Pie
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Reese’s Peanut Butter Pie (Reese’s Pie)
Video
Ingredients
Oreo Crust
- 1 package oreos, 14.3 oz (36 oreos)
- 7 Tbsp (98g) unsalted butter, melted
Peanut Butter Filling
- 1 cup (270g) creamy peanut butter
- 4 oz (114g) cream cheese, room temperature
- 8 oz cool whip, thawed
Chocolate Ganache
- 1 cup (170g) semi-sweet chocolate chips
- 6 Tbsp (84g) heavy whipping cream
Topping
- Reese’s peanut butter cups, some cut in half, others chopped
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.1 package oreos, 7 Tbsp (98g) unsalted butter
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.1 cup (270g) creamy peanut butter, 4 oz (114g) cream cheese, 8 oz cool whip
Chocolate Ganache
- Place chocolate chips in a medium heat-proof bowl.1 cup (170g) semi-sweet chocolate chips
- In a small pot over low heat, heat the heavy cream until just before boiling.6 Tbsp (84g) heavy whipping cream
- 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.Reese’s peanut butter cups
- 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.
Last Step: I’d love to hear what you think. Leave a rating and comment here.