This Reese’s Peanut Butter Cup Pie is a rich, creamy, no-bake dessert made with a chocolate cookie crust, smooth peanut butter filling, and plenty of chopped peanut butter cups. It’s an easy crowd-pleaser that delivers the classic chocolate-and-peanut-butter combination in every bite.
With no oven required, this pie is perfect for holidays, birthdays, potlucks, or those times when you want an impressive dessert without spending hours in the kitchen.
Why You’ll Love This Reese’s Peanut Butter Cup Pie
- No baking required: The entire pie comes together without turning on the oven.
- Chocolate and peanut butter: A classic combination that makes this dessert extra indulgent.
- Creamy texture: The peanut butter filling is smooth, fluffy, and rich.
- Easy preparation: Just mix, assemble, and chill.
- Perfect for parties: Make it ahead and keep it refrigerated until serving.
Ingredients
For the crust
| Ingredient | Amount |
|---|---|
| Chocolate sandwich cookies | 24 cookies |
| Unsalted butter, melted | 5 tablespoons (70 g) |
For the filling
| Ingredient | Amount |
|---|---|
| Creamy peanut butter | 1 cup (250 g) |
| Cream cheese, softened | 8 oz (225 g) |
| Powdered sugar | 1 cup (120 g) |
| Vanilla extract | 1 teaspoon |
| Heavy whipping cream, cold | 1 cup (240 ml) |
| Mini Reese’s Peanut Butter Cups, chopped | 1 cup (about 170 g) |
For topping
| Ingredient | Amount |
|---|---|
| Mini Reese’s Peanut Butter Cups, halved or chopped | 1/2 cup |
| Chocolate sauce | Optional |
| Peanut butter, melted | Optional |
How to Make Reese’s Peanut Butter Cup Pie
1. Make the chocolate cookie crust
Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs.
Add the melted butter and pulse until the crumbs are evenly coated and resemble wet sand.
2. Press the crust into the pan
Transfer the mixture to a 9-inch pie dish.
Press the crumbs firmly and evenly across the bottom and slightly up the sides of the dish.
Place the crust in the refrigerator for at least 20–30 minutes while preparing the filling.
3. Make the peanut butter mixture
In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
Add the powdered sugar and vanilla extract. Beat again until fully combined.
4. Whip the cream
In a separate bowl, beat the cold heavy cream until stiff peaks form.
Be careful not to overbeat the cream.
5. Combine the filling
Gently fold the whipped cream into the peanut butter mixture in two or three additions.
Fold until the filling is smooth and fluffy.
6. Add the peanut butter cups
Fold in the chopped mini Reese’s Peanut Butter Cups, reserving some for decorating the top.
7. Fill the pie crust
Spoon the peanut butter filling into the chilled cookie crust.
Spread the top evenly with a spatula.
8. Decorate
Scatter the remaining chopped or halved peanut butter cups over the top.
For an extra chocolate finish, drizzle with chocolate sauce or melted peanut butter.
9. Chill
Cover the pie and refrigerate for at least 4 hours, or preferably overnight, until firm enough to slice.
10. Serve
Slice the chilled pie with a sharp knife and serve cold.
For cleaner slices, wipe the knife between cuts.
Tips for the Best Peanut Butter Cup Pie
- Use creamy peanut butter: A conventional creamy peanut butter gives the smoothest filling.
- Soften the cream cheese: Room-temperature cream cheese blends more easily.
- Keep the cream cold: Cold heavy cream whips more effectively.
- Don’t skip chilling: The pie needs enough time to firm up before slicing.
- Press the crust firmly: A compact crust will hold together better when sliced.
- Use plenty of peanut butter cups: Reserve some for the topping so the finished pie looks generous and festive.
Easy Variations
Oreo Peanut Butter Cup Pie
Use extra chocolate sandwich cookies in the crust and add a few crushed cookies to the filling.
Chocolate Peanut Butter Pie
Add 2 tablespoons of unsweetened cocoa powder to the peanut butter filling for an even richer chocolate flavor.
Pretzel Peanut Butter Pie
Replace part of the cookie crust with crushed pretzels for a sweet-and-salty twist.
Chocolate Ganache Topping
Spread a thin layer of cooled chocolate ganache over the chilled pie, then decorate with chopped peanut butter cups.
Mini Peanut Butter Cup Pies
Divide the crust and filling among small tart pans or dessert cups for individual servings.
Serving Suggestions
Serve each slice with:
- Whipped cream
- Extra chopped peanut butter cups
- Chocolate sauce
- Melted peanut butter
- Chocolate shavings
- A scoop of vanilla ice cream
For an especially indulgent presentation, drizzle both chocolate and peanut butter over each slice.
Storage
Keep the pie covered and refrigerated.
It will stay fresh for up to 4 days when stored properly in the refrigerator.
Because the filling contains dairy, don’t leave the pie at room temperature for extended periods.
Freezing
This pie can also be frozen.
Wrap the whole pie or individual slices tightly and place them in a freezer-safe container. Freeze for up to 1 month for the best texture.
Thaw the pie overnight in the refrigerator before serving.
Frequently Asked Questions
Does Reese’s Peanut Butter Cup Pie need to be baked?
No. This is a no-bake pie. The crust is chilled, and the filling sets in the refrigerator.
How long does the pie need to chill?
Chill it for at least 4 hours. Overnight chilling gives the filling even more time to firm up.
Can I use crunchy peanut butter?
Yes, but creamy peanut butter produces a smoother filling. Crunchy peanut butter will add small pieces of peanuts throughout the pie.
Can I use a store-bought chocolate crust?
Absolutely. A prepared chocolate cookie crust can save time and works well with the peanut butter filling.
Why is my peanut butter pie too soft?
It may not have chilled long enough, or the whipped cream may not have been whipped to sufficiently firm peaks. Refrigerate the pie longer before slicing.
Can I make this pie ahead of time?
Yes. This pie is ideal for making ahead. Prepare it the day before serving and keep it refrigerated.
Can I use regular-sized Reese’s Peanut Butter Cups?
Yes. Chop regular-sized peanut butter cups into small pieces for the filling and larger pieces for the topping.
Nutrition Information
The following values are estimates for one serving when the pie is cut into 10 slices. Actual nutrition varies depending on the specific brands and ingredients used.
| Nutrient | Estimated amount per serving |
|---|---|
| Calories | 520 |
| Carbohydrates | 48 g |
| Protein | 10 g |
| Fat | 34 g |
| Saturated Fat | 15 g |
| Fiber | 3 g |
| Sugar | 34 g |
| Sodium | 390 mg |
Final Thoughts
Reese’s Peanut Butter Cup Pie is the kind of dessert that makes chocolate and peanut butter lovers very happy. The crisp chocolate cookie crust, fluffy peanut butter filling, and generous pieces of peanut butter cups create a rich combination in every slice.
Since it can be prepared ahead and needs no baking, it’s an especially convenient dessert for parties, holidays, and family gatherings. Keep it chilled until serving and add plenty of peanut butter cups on top for the perfect finishing touch.
Print
Reese’s Peanut Butter Cup Pie Recipe
- Total Time: 270
- Yield: 10 1x
Description
This Reese’s Peanut Butter Cup Pie is a rich, creamy, no-bake dessert made with a chocolate cookie crust, smooth peanut butter filling, and plenty of chopped peanut butter cups. It is an easy crowd-pleaser perfect for holidays, parties, and family gatherings.
Ingredients
24 chocolate sandwich cookies
5 tablespoons (70 g) unsalted butter, melted
1 cup (250 g) creamy peanut butter
8 oz (225 g) cream cheese, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) heavy whipping cream, cold
1 cup (about 170 g) mini Reese’s Peanut Butter Cups, chopped
1/2 cup mini Reese’s Peanut Butter Cups, halved or chopped, for topping
Chocolate sauce, optional
Melted peanut butter, optional
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs.
Add the melted butter and pulse until the crumbs are evenly coated and resemble wet sand.
Transfer the crumb mixture to a 9-inch pie dish. Press firmly and evenly across the bottom and slightly up the sides.
Refrigerate the crust for 20–30 minutes while preparing the filling.
In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
Add the powdered sugar and vanilla extract. Beat until fully combined and smooth.
In a separate bowl, beat the cold heavy cream until stiff peaks form. Do not overbeat.
Gently fold the whipped cream into the peanut butter mixture in two or three additions until smooth and fluffy.
Fold in the chopped mini Reese’s Peanut Butter Cups, reserving some for the topping.
Spoon the peanut butter filling into the chilled chocolate cookie crust and spread the top evenly.
Decorate with the remaining chopped or halved Reese’s Peanut Butter Cups. Drizzle with chocolate sauce or melted peanut butter if desired.
Cover and refrigerate for at least 4 hours, or preferably overnight, until firm enough to slice.
Slice with a sharp knife and serve cold. For cleaner slices, wipe the knife between cuts.
Notes
Use conventional creamy peanut butter for the smoothest filling.
Make sure the cream cheese is softened before mixing.
Keep the heavy cream cold so it whips properly.
Do not skip the chilling time; the pie needs at least 4 hours to firm up.
Press the cookie crust firmly so it holds together when sliced.
A store-bought chocolate cookie crust can be used to save time.
Crunchy peanut butter can be substituted for creamy peanut butter.
Keep the finished pie covered and refrigerated for up to 4 days.
To freeze, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.
Nutrition values are estimates and may vary depending on the specific ingredients and brands used.
- Prep Time: 30
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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