Julie Clark
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Reese’s Peanut Butter Cup Pie
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Giant Reese’s Peanut Butter Cup Pie recipe is a delicious no bake dessert. It has a double cookie crust, fluffy peanut butter filling and silky chocolate ganache.
It’s been awhile since we’ve shared any Reese’s recipes, but they are at the heart of our desserts on Tastes of Lizzy T. One of our first recipes we shared back in 2013 was Reese’s cup brownies…and our love that famous chocolate and peanut butter combo hasn’t lessened one bit.
This giant Reese’s peanut butter cup pie is the ultimate in decadence. It takes just a few bites to fall in love with that favorite childhood candy all over again. And it’s a no bake treat, which makes it perfect for these warm summer days.
About this Reese’s Peanut Butter Cup Pie Recipe:
- Flavor: Rich chocolate and peanut butter take center stage in every layer of this dessert.
- Texture: Crunchy crust, creamy peanut butter filling and a smooth chocolate ganache. This peanut butter pie recipe has the perfect combination of textures.
- Method: This is a no bake recipe, but you will need a microwave to make the chocolate ganache. You’ll assemble the no bake pie in a 9″ pie plate.
Ingredients
- Semi-sweet chocolate chips aren’t quite as sweet as milk chocolate chips, but either work. I recommend semi-sweet.
- Confectioners sugar is the same thing as powdered sugar.
- Using whipped cream cheese rather than block cream cheese adds a fluffy texture to the pie filling.
- Try peanut butter Oreos for even more peanut butter flavor.
Full ingredient amounts are in the recipe box below.
How to Make Reese’s Peanut Butter Cup Pie
Make the ganache.
- In a large microwave safe bowl, heat the heavy whipping cream for about 1 minute. Check it and heat for another 30 seconds to 1 minute until it is very hot, but not boiling.
- Pour the chocolate chips into the heavy cream. Allow the mixture to sit for 3-4 minutes. Then stir the chocolate chips and heavy cream until the chocolate is completely melted and smooth. Set aside.
Make the crust.
- In a blender or food processor blend the nutter butters and chocolate oreos separately until they are a fine sand consistency. Place them in separate small bowls and add 3 tablespoons of melted butter to each. Mix them until they are a loose, butter coated crumbs.
- Place random spoonfuls of each cookie mixture around a 9 inch pie plate. Press the crust into an even layer along the bottom and up the sides of the pie plate. You can use the bottom of a measuring cup to make the crust packed and even. Place the crust in your freezer while you prepare the pie filling.
Make the filling:
- In a large bowl, use a hand mixer to mix the peanut butter, whipped cream cheese and powdered sugar until very smooth.
- Then fold in the Cool Whip a hand mixer on low speed or a rubber spatula. Be careful not to over mix this so the Cool Whip doesn’t lose its fluffiness.
- Assemble the pie by filling the crust with the peanut butter mixture, topping with the ganache, then sprinkling chopped Reese’s cups on top.
Crust Ideas for Reese’s Peanut Butter Pie
If you don’t want the double cookie pie crust, you can make an all Nutter Butter cookie crust or all Oreo crust.
Also, to save a few calories, use our homemade graham cracker crust. An oatmeal crust is an option that gives a little extra texture.
Save a Few Calories
- Skip the chocolate ganache topping and press the chopped Reese’s cups right into the top of the peanut butter. This saves quite a few calories!
- Use low fat or fat free Cool Whip.
- Use a low fat cream cheese.
Storage Instructions
- Room temperature: Because of the cream cheese and Cool Whip, this pie should not be stored at room temperature.
- Refrigerator: Store this pie in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the pie whole or sliced in an airtight container for up to 4 months. Thaw at room temperature before eating.
Other Reese’s Cup Recipes to Love
Reese’s Peanut Butter Cup Pie
Reese’s Peanut Butter Cup Pie is a delicious no bake dessert. It has a double cookie crust, fluffy peanut butter filling and silky chocolate ganache.
Servings 10
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Ingredients
For the ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
For the crust:
- 12 Oreo cookies
- 12 Nutter Butter Cookies
- 6 tablespoons salted butter melted (divided)
For the filling:
- 1 cup creamy peanut butter
- 8 ounces whipped cream cheese
- 1/3 cup powdered sugar
- 8 ounces Cool Whip thawed
- 8 Reese's peanut butter cups full size
Instructions
Make the ganache:
- In a large microwave safe bowl, heat the heavy whipping cream for about 1 minute. Check it and heat for another 30 seconds to 1 minute until it is very hot, but not boiling.
- Pour the chocolate chips into the heavy cream. Allow the mixture to sit for 3-4 minutes. Then stir the chocolate chips and heavy cream until the chocolate is completely melted and smooth. Set aside.
Make the crust:
- In a blender or food processor blend the nutter butters and chocolate oreos separately until they are a fine sand consistency. Place them in separate small bowls and add 3 tablespoons of melted butter to each. Mix them until they are a loose, butter coated crumbs.
- Place random spoonfuls of each cookie mixture around a 9 inch pie plate. Press the crust into an even layer along the bottom and up the sides of the pie plate. You can use the bottom of a measuring cup to make the crust packed and even. Place the crust in your freezer while you prepare the pie filling.
Make the filling:
- In a large bowl, use a hand mixer to mix the peanut butter, whipped cream cheese and powdered sugar until very smooth.
- Then fold in the Cool Whip a hand mixer on low speed or a rubber spatula. Be careful not to over mix this so the Cool Whip doesn't lose its fluffiness.
Assemble the pie:
- Spread the peanut butter mixture over the cookie crust in an even layer.
- Pour the chocolate mixture (it should be somewhat cooled by this point) over the top of the peanut butter filling and smooth it out in an even layer using an offset spatula or the back side of a spoon.
- Before the chocolate topping has set, sprinkle chopped Reese's cups over the top of the pie.
- Refrigerate the pie for at least 3 hours before serving. Store leftovers in an airtight container in the refrigerator.
Notes
- For a quicker chocolate topping, use hot fudge ice cream topping.
- This Peanut Butter Cup Pie should be stored in an airtight container in your refrigerator for up to 4 days. It can also be stored wrapped tightly in plastic wrap and in a freezer safe container in your freezer for up to 4 months.
Nutrition
Calories: 759kcal | Carbohydrates: 56g | Protein: 13g | Fat: 56g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 424mg | Potassium: 452mg | Fiber: 4g | Sugar: 35g | Vitamin A: 838IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 4mg
In the instructions before the recipe you have a picture with icing sugar, however it’s not listed in the recipe?