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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.

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 had Reese’s cups…and our love that famous chocolate and peanut butter combo hasn’t lessened one bit.

This rich 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.

chocolate peanut butter pie in a pie plate with a piece missing

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

Full ingredient amounts are in the recipe box below.

I prefer semi-sweet chocolate chips because they aren’t quite as sweet as milk chocolate chips, but either work.
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.

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.

chocolate chips and heavy cream in a mixing bowl

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.

nutter butter cookie crumbs in a blender

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.

no bake peanut butter pie filling in a glass bowl

Assemble the pie by filling the crust with the peanut butter mixture, topping with the ganache, then sprinkling chopped Reese’s cups on top.

cookie crust with peanut butter filling on top

peanut butter pie with chocolate ganache on top

Other Crust Ideas

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.

a piece of chocolate peanut butter pie on a plate with a bite out

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.

closeup of a chocolate peanut butter pie with reese's cups on top

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.

a piece of chocolate peanut butter pie on a plate

Reese’s Peanut Butter Cup Pie

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.

Servings 10

Prep Time 15

Chill Time 3

Total Time 3 15

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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.**