Reese’s Peanut Butter Pie

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This Reese’s Peanut Butter Pie is a light, creamy, chocolate-and-peanut butter dream! An easy no-bake dessert loaded with peanut butter cups and whipped cream, perfect for parties and potlucks.

(Love peanut butter? Then you’ve got to check out my Peanut Butter Cake, No Bake Chocolate Peanut Butter Bars, and Peanut Butter Fudge Brownies.)

A Chocolate and Peanut Butter No-Bake Dessert You’ll Drool Over!

Reese’s cups. Peanut butter. Chocolate. Whipped cream. Pie! Could it get any better than that? I think not. In fact, this Reese’s peanut butter pie might just be my favorite no-bake dessert. 

It all starts with a chocolate crust. A layer of whole Reese’s peanut butter cups is added to that crust, and then you whip up a layer of light, fluffy peanut butter filling. Chocolate topping and whipped cream go on top of that, and then more Reese’s peanut butter cups –  just to really put it over the top.

This pie is an awesome make-ahead dessert for a party. You can assemble it and refrigerate it for up to 24 hours before you are ready to serve. If you plan on transporting it, make sure to save the plastic lid that comes with the pie crust. Just invert it on top, and it makes the perfect lid for your pie.

From top: Cream cheese, whipped cream, peanut butter, a chocolate crumb crust, powdered sugar, peanut butter cups.

What Is Peanut Butter Pie Made Of?

One of the coolest things about this pie recipe is that the ingredients are simple, store-bought things you can pick up and throw together at a moment’s notice. Here’s that list:

  • Pie Crust: A pre-made, chocolate crumb pie crust is perfect with peanut butter. If you prefer a regular, you can also use a regular graham cracker crust or a homemade pie crust (you will need to bake the pie crust before filling it).
  • Reese’s Peanut Butter Cups: You’ll need a couple dozen 24 original Reese’s cups, unwrapped.
  • Peanut Butter: Creamy peanut butter, for the fluffy filling.
  • Cream Cheese: Soften the cream cheese before using it.
  • Powdered Sugar: Make sure to use powdered sugar, not granulated sugar.
  • Whipped Cream: You can use store-bought whipped topping, or whipped cream whipped into stiff peaks.
  • Chocolate Topping: A jar of hot fudge topping is the perfect compliment to this pie.
A peanut butter pie topped with hot fudge, whipped cream, and

Let’s Make a Reese’s Peanut Butter Pie!

Making Reese’s peanut butter pie is easy, quick, and honestly kind of fun! And while some no-bake recipes have to be refrigerated overnight, this one only needs a couple of hours.

  • Place Reese’s Cups in the Pie Crust. Open the chocolate pie crust, and line the bottom of it with Reese’s cups in a single layer. (I was able to fit 10 whole Reese’s cups.) Set the pie crust aside.
Peanut butter cups arranged in a no-bake pie crust.
  • Make the Filling. Next, beat the peanut butter, cream cheese, and powdered sugar together until smooth. I do this in my stand mixer, but a hand mixer would also work. Using a rubber spatula, fold in 8 ounces of the whipped topping or whipped cream, until well combined.
  • Assemble the Pie. Spoon the filling over the Reese’s cups in the pie crust, and smooth it out. The filling should spread to the edges. Heat up the hot fudge topping for 1 minute in the microwave, stir, and pour it on top of the pie. Spread it out to the edges. 
  • Chill. Cool the pie until it is set, about 2 hours.
  • Garnish the Pie. Once the pie is set, spread the rest of the whipped topping over the fudge layer. Chop up the remaining Reese’s cups, and sprinkle them on top.
  • Enjoy! Refrigerate the pie until you are ready to serve.

Recipe Notes

A few helpful hints will guarantee a sumptuous Reese’s peanut butter pie, every time. Here’s the skinny on this easy recipe.

  • Crust Options: For a slightly different flavor, use a regular graham cracker crust, or a gluten-free nut-based crust. 
  • Cream Cheese: I highly recommend using full-fat cream cheese in this recipe, for the best flavor and texture.
  • Peanut Butter: Creamy peanut butter gives a silky feel to the filling mixture, but if you want a little crunch, feel free to use chunky peanut butter instead. You can even stir in additional chopped, roasted peanuts.
  • Whipped Cream Warning: If you whip your own cream, make sure you beat it just until you get stiff peaks – don’t overbeat, or you will find that the whipped cream separates and turns grainy (and eventually turns into butter!).
  • Snickers Pie: Cut Snickers bars into slices about ⅓ inch thick to use in place of the Reese’s cups, for a whole different peanut butter and chocolate treat!
A slice of Reese's peanut butter pie on a plate.

How to Store Peanut Butter Pie

This pie stores well in your fridge for up to 3 days. Make sure to cover it well – again, the plastic top from your pie crust can be turned upside down and used as a lid. You can also place it in an airtight cake holder, or cover it tightly with plastic wrap or foil.

Can I Freeze This?

Yes, you can! Reese’s peanut butter pie freezes well. if you need to store it for longer than a few days, cover it tightly and store in the freezer for up to 3 months. Let it soften slightly in the fridge before serving.

Yield: 8 servings

No-Bake Reese's Peanut Butter Pie

A slice of peanut butter pie from the side, showing the layers.

This Reese's Peanut Butter Pie recipe is a light and fluffy chocolate peanut butter dream! A rich and creamy no-bake dessert loaded with peanut butter cups and whipped cream, perfect to make ahead for parties and potlucks.

Ingredients

  • 1 Chocolate Pie Crust
  • 24 unwrapped Reese’s Cups, divided
  • 1 cup creamy peanut butter
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 12 oz cool whip or whipped cream (whipped into stiff peaks), divided
  • 1 (11.5 oz.) jar smucker’s hot fudge topping

Instructions

  1. Line bottom of pie crust with whole reese’s cups in a flat layer. I was able to fit 10. Set aside.
  2. In a stand mixer, beat peanut butter, cream cheese and powdered sugar until smooth. Fold in 8 oz of cool whip or whipped cream into peanut butter mixture by hand, until well combined.
  3. Spoon mixture into pie shell and smooth mixture to edges of pie using a spatula or the back of a spoon.
  4. Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until it reaches the edges.
  5. Cool pie until set, about 2 hours.
  6. Once pie is set, spread remaining whipped cream over hot fudge layer. Chop up the remaining Reese’s cups and sprinkle on top.
  7. Refrigerate until ready to serve!

Notes

Storage:

  • Store for 3 days in the fridge, wrapped in saran wrap or in an airtight container.
  • Freeze for up to 3 months. Let thaw in fridge overnight before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1063Total Fat: 71gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 680mgCarbohydrates: 105gFiber: 5gSugar: 87gProtein: 24g

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Comments

13 Responses
  1. Dee

    My oldest loves anything with chocolate and peanut butter, and she would be overjoyed if I made this for dessert! Yummy!

  2. Stephanie | Worth Whisking

    You had me at “chocolate crust and a layer of whole Reese’s Cups in the bottom of the pie.” Besides that wonderfulness, what could be better than no-bake and make-ahead in the crazy heat of summer?!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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