Reese's Peanut Butter Cup Pie

a piece of chocolate peanut butter pie on a plate

5 from 8 votes

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.

Prep Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter dessert, no bake dessert, reese's recipe

Servings:

Calories: 759kcal

Author: Julie Clark

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.

Refer to the article above for more tips and tricks.

The calories shown are based on the pie being cut into 10 pieces, with 1 serving being 1 slice of pie. See the article for ideas on how to lower calories. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition