Reese's Peanut Butter Cup Pie
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Reese's Peanut Butter Cup Pie is the perfect combination of chocolate and peanut butter in an easy no-bake pie recipe. It's an over-the-top dessert loaded with tons of flavor that's perfect for showing off at potlucks, parties and family gatherings!
I've made this pie for my family so many times, it's definitely one of our favorites. There's nothing quite like that creamy center topped with crunchy peanut butter cups! My husband likes it better than birthday cake on his special day. 😜
If you're looking for a lighter version, try this Peanut Butter Parfait, or these hand-held Chocolate Peanut Butter Cupcakes that will also satisfy your sweet-tooth.
Recipe at a Glance
- Simple: easy to make and loaded with intense peanut butter flavor
- Freeze It: can be frozen and served ice cold, or enjoyed immediately
- Versatile: use a pre-made crust, Oreo cookie crust, or shortbread cookies
- Party Pleaser: favorite dessert at showers, birthday parties or holidays
Key Ingredients
This easy pie recipe only requires 7 simple ingredients you can find at your local grocery store or market. See recipe card for quantities.
- cream cheese - full fat works best
- powdered sugar - to sweeten the mixture
- peanut butter - I use the creamy kind, but crunchy works too
- Cool Whip™ - makes it fluffy
- Reese's™ peanut butter cups - choose the mini unwrapped version
- graham cracker crumbs - buy them already crumbled or make your own from graham crackers
- butter - salted butter enhances the flavor
How to Make a Graham Cracker Crust
- Mix graham cracker crumbs with a melted stick of butter until crumbly.
- Press into the bottom and up the sides of a 9 inch pie plate (deep dish).
- Freeze crust for 30 minutes before adding filling.
How to Make Reese's Peanut Butter Pie
- In a medium bowl, mix softened cream cheese and powdered sugar with an electric mixer until smooth. Add peanut butter and blend until no lumps form.
- Fold in ½ cup of chopped peanut butter cups and Cool Whip until blended.
- Refrigerate for 30 minutes.
- Take crust out of the freezer and spread filling into crust.
- Chop the rest of the peanut butter cups and place on top of the pie. You can also add whipped topping or chocolate syrup if desired.
- Serve immediately or freeze and serve at a later date.
Storage Guide
Leftovers can be stored in the refrigerator for up to a week in an airtight container.
Reese's peanut butter cup pie can be frozen and enjoyed later. Wrap undecorated pie tightly in plastic wrap or aluminum foil and store in the freezer for up to 3 months.
To serve, allow pie to thaw slightly on a kitchen counter. Decorate with chopped Reese cups and cut into slices.
Debi's Tips
- For best results, beat the cream cheese until fluffy before adding other ingredients.
- Use 2 blocks of cream cheese instead of one to make the filling rise high in the plate.
- Place graham cracker crust in the freezer for 30 minutes before adding the cream cheese filling.
- Enjoy a frozen Reeses pie for the ultimate summer time treat!
Recipe FAQ
Yes, you can make homemade whipped cream by beating 1 cup of heavy whipping cream with a mixer until stiff. Add 1 tablespoon of powdered sugar. Fold into pie as directed.
If wrapped properly, you can store this dessert in the fridge for up to 3 days. Freezing it will help it last longer.
Absolutely! I think it's actually better when it's frozen, although it's hard to wait until it freezes to take a bite. Wrap it tightly with plastic wrap and freeze up to 3 months.
Variations
There are so many ways to customize this dessert!
- make an Oreo™ cookie crust by using crushed Oreo™ cookies
- add peanut butter chips on top or drizzle with hot fudge
- make a peanut butter layer on top of the crust before adding the filling
- create a peanut butter cookie crust with crushed Nutter Butters™
- sprinkle the top of the pie with chocolate chips, peanuts, and extra Reese's™ peanut butter cups
More Pie Recipes
If you love this recipe, check out my other delicious desserts that are sure to please...
Thanks for visiting Quiche My Grits! ❤️ I love making recipes for you! Follow me on Pinterest, Facebook, and Instagram!
Recipe Card
Reese's Peanut Butter Cup Pie
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 9 inch pie plate (deep dish)
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted butter (1 stick)
- 16 ounces softened cream cheese (2 blocks)
- ½ cup powdered sugar
- 1 cup creamy peanut butter (regular type)
- 8 ounces Cool Whip topping (thawed)
- 15 ounces Reese's Mini Peanut Butter Cups (2 packages unwrapped)
Instructions
Graham Cracker Crust
- Mix graham cracker crumbs with melted butter until crumbly.
- Press crumbs into the bottom and up the sides of a 9 inch pie plate (deep dish).
- Freeze crust for 30 minutes before adding filling.
Peanut Butter Pie
- Chop 2 bags of peanut butter cups into pieces. Leave some of the cups whole. Reserve ½ cup for the filling and use the rest for the topping.
- In a medium bowl, mix softened cream cheese and powdered sugar with an electric mixer until smooth.
- Add peanut butter and blend until no lumps form.
- Fold in ½ cup of the chopped peanut butter cups. Add Cool Whip and stir until blended.
- Refrigerate filling for 30 minutes.
- After 30 minutes, take crust out of the freezer and spread refrigerated filling into crust.
- Arrange the rest of the chopped peanut butter cups on top of the pie. You can also add whipped topping, peanuts, or chocolate syrup if desired.
- Serve immediately or freeze and serve at a later date. Keep leftovers in the refrigerator. See directions in notes for freezing.
Notes
- Leftover pie can be stored in the refrigerator for up to 3 days.
- This pie freezes well! Wrap pie tightly in plastic wrap and freeze for up to 3 months. When ready to eat, thaw slightly on the kitchen counter until it can be sliced easily.
- It's best to freeze this pie undecorated and add the topping and decorations when ready to serve!
- View the Google Web Story of Reese's Peanut Butter Pie!
Nutrition
Nutrition info is an auto generated estimate.
I made this for Thanksgiving lunch and it was a huge hit! I read through the recipe prior to making this and thought it odd that
there wasn’t any sugar in the crust but didn’t add any. The pie was delicious! Debi, thank you for including your version of homemade cool whip, it turned out perfect.
Wow! Thanks for the great review Teresa! So glad my peanut butter pie was a hit at your Thanksgiving meal! 🙂
This recipe is soooo good. Perfect summer treat. I have never put the mini Reese cups on top. Pretty and yummy!
Oh my...you gotta try it with the mini Reese cups!
This pie looks sinful. I've made peanut butter pie before but never like this. Can't wait to try your recipe!
I hope you love it Kara!