No-Bake Reese’s Peanut Butter Cup Pie Recipe
This Easy Reese’s Peanut Butter Cup Pie is a no-bake, creamy dessert combining a crunchy chocolate cookie crust with a rich peanut butter and cream cheese filling. Topped with peanut butter chips, chocolate chips, and mini Reese’s Peanut Butter Cups, this pie is perfect for peanut butter and chocolate lovers seeking a simple yet indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 20 ounces chocolate sandwich cookies (such as Oreos)
- 6 tablespoons butter, melted
Filling
- 1½ cups heavy cream
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 cup smooth and creamy peanut butter
- 1 tablespoon vanilla extract
- ⅛ teaspoon coarse kosher salt
Toppings
- Peanut butter chips (amount to taste, approx. ½ cup for nutrition)
- Chocolate chips (amount to taste, approx. ½ cup for nutrition)
- Mini Reese’s Peanut Butter Cups (amount to taste, approx. 1 cup for nutrition)
Instructions
- Prepare the crust: Crush the chocolate sandwich cookies into a fine crumble using a food processor or by placing them in a large Ziplock bag and crushing them with a rolling pin. Mix in the melted butter until fully combined.
- Form the crust: Transfer the cookie crumb mixture to an 8″ or 9″ pie dish and press it evenly along the bottom and sides to form the crust. Place the pie dish into the freezer to set while you prepare the filling.
- Whip the cream: In a large bowl, beat the heavy cream until stiff peaks form. Set aside the whipped cream.
- Mix cream cheese and sugar: In another large bowl, beat together the softened cream cheese and granulated sugar for 1–3 minutes until fully combined and smooth.
- Add peanut butter mixture: Add the smooth peanut butter, vanilla extract, and coarse kosher salt to the cream cheese mixture. Beat for another 1–3 minutes until everything is well incorporated.
- Combine whipped cream and peanut butter mixture: Gently fold the whipped cream into the peanut butter mixture using a spatula, folding carefully until no streaks remain to maintain the airy texture.
- Assemble the pie: Pour the filling into the prepared crust in the pie dish and smooth the top with a spatula.
- Garnish: Sprinkle peanut butter chips, chocolate chips, and mini Reese’s Peanut Butter Cups over the filling as desired.
- Chill to set: Cover the pie and refrigerate for 2 to 3 hours to allow the filling to firm up before serving.
Notes
- Whip the heavy cream to very stiff peaks; this step is essential for the pie’s structure and texture.
- Soften the cream cheese before mixing either by letting it sit at room temperature for 30–60 minutes or microwaving briefly to ensure smooth incorporation.
- Allow the pie to chill for the full 2–3 hours to properly set; chilling less will result in a soft filling that’s harder to slice.
- Crush cookies finely to avoid large chunks that compromise the crust’s texture and integrity.
- This recipe works well with a tart pan with a removable bottom as an alternative to a pie dish.
- The amounts of peanut butter chips, chocolate chips, and mini Reese’s cups can be adjusted according to your preference. Nutrition info assumes about ½ cup each of peanut butter and chocolate chips and 1 cup of mini Reese’s cups.
Keywords: Reese's, peanut butter cup pie, no-bake pie, peanut butter dessert, chocolate peanut butter pie, easy pie recipe, no-bake dessert
