This Reese’s Peanut Butter Pie Recipe is the dessert I make when I need something that looks impressive but barely takes any real effort.
It has a crunchy chocolate cookie crust, a fluffy peanut butter cheesecake style filling, a layer of silky chocolate ganache, and a pile of chopped Reese’s cups on top.
No oven required for the filling, no water bath, no fuss. Just a mixer, a fridge, and about twenty minutes of hands on time before you let the fridge do the rest of the work.
I first made this for my husband’s birthday because peanut butter and chocolate is his favorite flavor combo on the planet, and it disappeared so fast I had to make it again the following weekend.
Since then it has become one of my most requested desserts for potlucks, holidays, and honestly just a random Tuesday when someone in my house is craving something sweet.
If you love this flavor pairing as much as I do, you will probably also fall for my Chocolate Peanut Butter Pie Recipe.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 25 minutes |
| Servings | 10 slices |
| Difficulty Level | Easy |
Why You’ll Love This Reese’s Peanut Butter Pie Recipe
This pie hits that sweet and salty balance that makes peanut butter desserts so addictive.
It is also genuinely simple to pull together, even if you have never made a no bake pie before.
My favorite thing about this recipe is that you can make it a full day ahead, which takes all the pressure off if you are hosting.
It also happens to work for pretty much any occasion, from birthdays to backyard cookouts.
- No oven needed for the filling, which means no cracked tops or overbaking to worry about
- The chocolate cookie crust adds a deep, almost brownie like flavor that pairs perfectly with the peanut butter
- It can be made a day or two in advance, making it ideal for parties and holidays
- The combination of cream cheese and peanut butter gives the filling a tangy richness instead of tasting one note sweet
- It is endlessly customizable with different mix ins, crusts, and toppings depending on what you are in the mood for
Another favorite for peanut butter and chocolate fans: Chocolate Fudge Recipe
Ingredients
You only need a handful of ingredients for this pie, and most of them are pantry or fridge staples aside from the peanut butter cups.
I always recommend using full fat cream cheese and real peanut butter for the best texture, since low fat versions can leave the filling too soft to slice cleanly.
- 24 chocolate sandwich cookies, crushed into fine crumbs (for the crust)
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, divided
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/3 cup heavy cream (for the ganache)
- 10 to 12 mini Reese’s peanut butter cups, roughly chopped
This crust is basically the same technique I use for my Graham Cracker Crust Recipe, just swapped for chocolate cookies instead.
Kitchen Equipment Needed
Nothing here is fancy or hard to find, but a couple of the right tools make the process a lot smoother.
A stand mixer or hand mixer especially saves your arm when whipping the cream and beating the filling until it is fully smooth.
- 9 inch pie dish
- Electric hand mixer or stand mixer
- Food processor or a resealable bag and rolling pin, for crushing the cookies
- Mixing bowls in a couple of sizes
- Rubber spatula
- Small saucepan, for the ganache
- Piping bag, if you want a decorative whipped cream border
Read Also: No Bake Chocolate Pie Recipe
Recommended Products for This Recipe
These are products I genuinely reach for in my own kitchen when I make this pie, not random affiliate filler.
Each one solves a specific problem I ran into while testing this recipe.
1. Reese’s Peanut Butter Cups Minis
These are the easiest way to get that classic Reese’s flavor and texture on top of the pie without chopping full size cups into awkward chunks.
They hold their shape well once chilled, so your slices look clean and bakery style.
2. KitchenAid Hand Mixer
A good hand mixer is the difference between a lumpy filling and one that is silky smooth in under two minutes.
I like this one because it has enough power to fully incorporate cold cream cheese without overworking your arm.
3. Pyrex 9 Inch Glass Pie Dish
I prefer glass over metal for a no bake pie because you can actually see the crust through the sides when you are slicing, which helps you cut clean pieces.
It is also freezer safe if you want to make this pie ahead and freeze it.
4. Ghirardelli Semi Sweet Chocolate Chips
The quality of your chocolate really shows in the ganache layer, since it is such a simple two ingredient mixture.
Ghirardelli melts smoothly and gives the ganache a deep, glossy finish instead of a dull or grainy one.
5. Philadelphia Cream Cheese
Brand actually matters here because some store brand cream cheeses have more moisture, which can make your filling too loose to hold a clean slice.
This one gives the pie that classic tangy, dense texture every time.
I originally started using this exact lineup while developing my Peanut Butter Ice Cream Pie Recipe, and it has become my go to setup for every peanut butter dessert since.
Step-by-Step Instructions: How to Make Reese’s Peanut Butter Pie
1. Make the chocolate cookie crust
- Add the chocolate sandwich cookies to a food processor and pulse until they turn into fine, even crumbs. If you do not have a food processor, seal them in a resealable bag and crush them with a rolling pin.
- Pour the crumbs into a mixing bowl and add the melted butter.
- Stir with a fork until every bit of the crumbs looks damp and holds together when pressed between your fingers.
- Pour the mixture into your 9 inch pie dish and use the bottom of a measuring cup to press it firmly and evenly across the bottom and up the sides.
- Place the crust in the freezer for 10 minutes while you make the filling, so it has a chance to firm up.
2. Make the peanut butter filling
- In a large mixing bowl, beat the softened cream cheese with your hand mixer on medium speed until it is completely smooth, with no lumps remaining.
- Add the creamy peanut butter, powdered sugar, vanilla extract, and salt.
- Beat everything together on medium speed for about 2 minutes, until the mixture is fluffy and fully combined, scraping down the sides of the bowl as needed.
3. Whip the cream and fold it in
- In a separate clean bowl, add 1 cup of the heavy whipping cream.
- Beat on high speed for 2 to 3 minutes, until stiff peaks form and the cream holds its shape when you lift the beaters.
- Add about a third of the whipped cream to the peanut butter mixture and gently fold it in with a rubber spatula to lighten the base.
- Fold in the remaining whipped cream in two more additions, being careful not to deflate it, until the filling is smooth, light, and evenly combined.
4. Fill the crust
- Remove the chilled crust from the freezer.
- Spoon the peanut butter filling into the crust and use an offset spatula or the back of a spoon to smooth the top into an even layer.
- Cover loosely and refrigerate the pie for at least 2 hours, or until the filling feels firm to the touch.
5. Make the chocolate ganache
- Add the semisweet chocolate chips to a heatproof bowl.
- In a small saucepan, heat the remaining 1/3 cup heavy cream over medium heat until it just begins to simmer around the edges. Do not let it come to a full boil.
- Pour the hot cream over the chocolate chips and let the mixture sit undisturbed for 2 minutes.
- Whisk the mixture slowly from the center outward until it turns into a smooth, glossy ganache with no lumps.
- Let the ganache cool for about 10 minutes at room temperature, so it thickens slightly but is still pourable.
6. Assemble and chill the pie
- Pour the slightly cooled ganache over the chilled peanut butter filling and gently tilt the pie dish so it spreads into an even layer, or smooth it with a spatula.
- Sprinkle the chopped mini Reese’s peanut butter cups evenly over the top of the ganache.
- Return the pie to the refrigerator and chill for at least 2 more hours, or until the ganache is fully set.
- Slice with a sharp knife, wiping it clean between cuts for the neatest slices.
You will notice this is the same layering logic I use for my French Silk Pie Recipe, chilled base first, then ganache, then topping.
Tips for The Best Reese’s Peanut Butter Pie
A few small details make a big difference in how this pie turns out, especially when it comes to texture and clean slices.
Most of these tips come from mistakes I made the first few times I made this pie myself.
- Make sure your cream cheese is fully softened before mixing, or you will end up with small lumps in the filling
- Do not skip chilling the crust before filling it, since this helps it hold together when you slice the pie later
- Let the ganache cool slightly before pouring it over the filling, so it does not melt into the peanut butter layer
- Use a warm, dry knife for slicing by running it under hot water and drying it off between each cut
- Chop the peanut butter cups just before topping the pie, since they can start to soften if left out too long
This same warm knife trick is one I always mention in my Mississippi Mud Pie Recipe, since it works for pretty much any layered chilled pie.
Serving Suggestions
This pie is rich, so I usually serve small slices alongside something light or a hot drink to balance it out.
It also pairs beautifully with a scoop of vanilla ice cream if you want to make it extra indulgent for a special occasion.
- A dollop of fresh whipped cream on each slice
- A drizzle of extra melted peanut butter or chocolate sauce over the top
- A scoop of vanilla or chocolate ice cream on the side
- A cup of black coffee or espresso, which cuts through the sweetness nicely
- A handful of extra chopped Reese’s cups scattered around the plate for presentation
Read Also: Cookies And Cream Pie
Variations of Reese’s Peanut Butter Pie
Once you have the basic method down, this pie is easy to customize based on what you are craving or what you have on hand.
I have made several versions over the years depending on the occasion.
- Crunchy peanut butter version: Swap the creamy peanut butter for crunchy to add texture throughout the filling
- Graham cracker crust: Use a classic graham cracker crust instead of chocolate cookies for a lighter base
- Frozen pie: Freeze the finished pie for a firmer, ice cream cake style dessert, perfect for hot summer days
- Salted caramel drizzle: Add a layer of salted caramel sauce between the filling and the ganache
- Mini pies: Divide the crust and filling into a muffin tin lined with cupcake liners for individual servings
The frozen version especially reminds me of my S’mores Pie Recipe, which also holds up really well straight from the freezer.
Storage and Reheating
Since this is a no bake, chilled dessert, storage is simple and there is no reheating involved.
Just make sure it stays covered so it does not pick up other flavors from your fridge or freezer.
- Store leftover pie covered tightly in the refrigerator for up to 4 days
- Wrap individual slices in plastic wrap for easy grab and go servings
- Freeze the whole pie, tightly wrapped, for up to 2 months
- Thaw frozen pie in the refrigerator overnight before serving
- Avoid leaving the pie at room temperature for more than 2 hours, since the filling contains dairy
If you love make ahead desserts like this one, you will probably also enjoy my Peanut Butter Fudge Recipe, which stores just as easily.
Nutritional Facts
These values are approximate and will vary slightly depending on the exact brands and portion sizes you use.
- Calories: approximately 480 per slice
- Total Fat: 34g
- Saturated Fat: 17g
- Carbohydrates: 36g
- Sugar: 26g
- Protein: 8g
- Sodium: 290mg
For a lighter alternative in the same spirit, my Peanut Butter Blossoms Recipe comes in at a smaller portion size per serving.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the core ingredients do offer some genuine nutritional value.
Peanut butter in particular brings more to the table than most people realize.
- Peanut butter is a good source of plant based protein and heart healthy monounsaturated fats
- Cream cheese provides calcium, which supports bone health
- Dark and semisweet chocolate contain antioxidants called flavonoids
- Heavy cream, in moderation, provides fat soluble vitamins like vitamin A
- Peanuts in general are linked to improved heart health when eaten as part of a balanced diet
These same ingredients show up often across my dessert recipes, including my Peanut Butter Rice Krispie Treats Recipe.
FAQs About Reese’s Peanut Butter Pie
1. Can I make this pie ahead of time?
Yes, this pie is actually best made a day ahead since it needs several hours to fully chill and set. It will keep well covered in the fridge for up to 4 days.
2. Why is my filling too soft to slice?
This usually happens if the cream cheese was not fully softened before mixing, or if the pie was not chilled long enough.
Give it the full recommended chill time, and consider adding an extra hour if your kitchen runs warm.
3. Can I use a store bought crust instead of making my own?
Absolutely, a store bought chocolate cookie crust works fine if you are short on time.
Just note that store bought crusts are often slightly shallower, so you may have a bit of extra filling.
4. Can I use natural peanut butter for this recipe?
Natural peanut butter can work, but it tends to be thinner and oilier, which can make the filling less stable.
If you use it, stir it very well first and expect a slightly softer final texture.
5. How do I get clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry between each cut.
This keeps the ganache from dragging and gives you neat, bakery style slices every time.
I get asked this same question a lot for my Chocolate Mousse Pie Recipe, since it relies on the same clean slicing trick.
Reese’s Peanut Butter Pie
Ingredients
- 24 chocolate sandwich cookies crushed into fine crumbs (for the crust)
- 5 tablespoons unsalted butter melted
- 16 ounces cream cheese 454g, softened to room temperature
- 1 cup creamy peanut butter about 250g
- 1 cup powdered sugar about 120g
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups heavy whipping cream 360ml, divided (1 cup for filling, 1/3 cup for ganache)
- 1 cup semisweet chocolate chips about 170g
- 1/3 cup heavy cream 80ml (for the ganache)
- 10 mini Reese’s peanut butter cups to 12, roughly chopped
Equipment
- Electric hand mixer or stand mixer
- Food processor Or a resealable bag and rolling pin for crushing cookies
- Mixing bowls In a couple of sizes
- Rubber spatula
- Small saucepan For the ganache
- Piping bag Optional, for a decorative whipped cream border
Method
- Make the chocolate cookie crust: Pulse cookies in a food processor until fine crumbs form. Mix with melted butter until damp. Press firmly into a 9 inch pie dish and freeze for 10 minutes.
- Make the peanut butter filling: Beat softened cream cheese until smooth. Add peanut butter, powdered sugar, vanilla, and salt. Beat for 2 minutes until fluffy.
- Whip the cream: Beat 1 cup heavy cream until stiff peaks form. Fold one third into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream.
- Fill the crust: Spoon the filling into the chilled crust and smooth the top. Refrigerate for at least 2 hours until firm.
- Make the ganache: Place chocolate chips in a bowl. Heat 1/3 cup cream until simmering, pour over chocolate, let sit 2 minutes, then whisk until smooth. Cool for 10 minutes.
- Assemble and chill: Pour the ganache over the filling and spread evenly. Sprinkle chopped Reese’s cups on top. Refrigerate for at least 2 more hours until set. Slice with a warm, clean knife.
Nutrition
Notes
- Make sure your cream cheese is fully softened before mixing, or you will end up with small lumps in the filling.
- Do not skip chilling the crust before filling it, since this helps it hold together when you slice the pie later.
- Let the ganache cool slightly before pouring it over the filling, so it does not melt into the peanut butter layer.
- Use a warm, dry knife for slicing by running it under hot water and drying it off between each cut.
- Chop the peanut butter cups just before topping the pie, since they can start to soften if left out too long.
- For a frozen pie version, freeze the finished pie for a firmer, ice cream cake style dessert.
- Store leftover pie covered tightly in the refrigerator for up to 4 days.
- Freeze the whole pie, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before serving.
- Natural peanut butter can work, but it tends to be thinner and oilier, which can make the filling less stable. Stir it very well first.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Reese’s Peanut Butter Pie is one of those desserts that looks like it took hours, but really just needs a little patience while it chills.
Between the chocolate crust, the fluffy peanut butter filling, and that glossy ganache on top, it covers every craving at once.
I would love to hear how yours turns out, so drop a comment below once you give it a try.
And if you make it for a party or a birthday, feel free to share a photo, I always love seeing how everyone tops their slices.
Recommended:
- Chocolate Fudge Pie Recipe
- Chocolate Chess Pie Recipe
- Chocolate Pudding Pie Recipe
- No Bake Cheesecake Recipe
- Chocolate Chip Cookies Recipe
