Easy Reese’s Peanut Butter Cup Pie

This is a no-bake peanut butter dream pie on a chocolate cookie crust, and it tastes exactly like a giant Reese’s cup you can slice. The filling is fluffy and creamy with that salty-sweet peanut butter vibe, and then we rain down chopped cups and a silky chocolate finish so it feels like a bakery flex with very little effort. If you need a dessert that gets cheers with basically zero oven time and no perfectionist skills required, this is it.

My husband pretends he doesn’t like dessert after dinner… and then I find him in the kitchen with a fork “evening out the edges.” The first time I made this, our kid picked every peanut butter cup off the top before dinner, so now I hide a tiny cup of extra chopped pieces in the back of the fridge for emergency repairs. It’s become our bring-to-the-neighbors, birthday-when-I-forgot-to-order-a-cake, and “it’s Friday, we survived” pie.

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I learned quickly that room-temp cream cheese is non-negotiable; cold cream cheese gives you little annoying lumps that will haunt the filling. If you’re a “natural peanut butter only” person, I love you, but this is not the place—oil separation makes the pie weepy. Creamy, shelf-stable PB gives you that thick, mousse-y fluff. I also tried a graham crust once—still delicious, but the chocolate cookie crust makes it taste like the candy bar’s fancier cousin. For drama, I do a quick chocolate drizzle. One time I poured it on piping hot and it melted a pothole right through the top. Let it cool just a bit so it’s pourable but not lava. And yes, mini cups are adorable scattered on top, but chopped regular cups give those big, generous bites that make people swoon.

Shopping Tips

– Dairy: Grab full-fat cream cheese for a richer, sturdier filling; reduced-fat can go a bit loose. Heavy cream or whipped topping both work—use what your week needs.
– Chocolate: Mini or regular Reese’s cups are fine; mix sizes if you want drama. For the drizzle, semi-sweet chips melt smooth and aren’t cloying.
– Sweeteners: Confectioners’ sugar dissolves cleanly; if it’s clumpy, sift it so your filling stays silky.
– Nuts & Seeds: Choose creamy, shelf-stable peanut butter (no-stir). Natural varieties can separate and soften the set.
– Frozen Aisle: If using whipped topping, grab it frozen and let it thaw in the fridge overnight for the best fold-in texture.
– Specialty Item: A pre-made chocolate cookie crust makes this blissfully easy; peek for one with a firm, not crumbly, edge.

Prep Ahead Ideas

– Make the crust the night before (or just buy one), cover, and chill so it’s extra sturdy.
– Beat the filling and stash it in a lidded container; keep toppings separate so nothing gets soggy.
– Chop peanut butter cups and keep them in a zip-top bag in the fridge so the chocolate doesn’t melt in your hands later.
– Morning-of: fill, top, and chill. Evening: slice and victory-lap.

✔Time-Saving Tricks

– Use a store-bought crust—truly worth it.
– Whipped topping is the fastest route to fluffy; if you’re whisking cream, chill the bowl and beaters first.
– Microwave the chocolate in short bursts and stir like you mean it; residual heat finishes the melt without scorching.
– Buy mini cups so you can skip chopping altogether.
– Don’t rush the chill time; a well-set pie slices clean and looks bakery-cute.

✔Common Mistakes

– Using natural peanut butter: I did it once and the filling puddled at the edges. Fix on the fly by chilling longer and adding a quick layer of crushed cookies on top for camouflage.
– Overbeating whipped cream: it turns grainy fast. If you go too far, fold in a splash of fresh cream to smooth it back out.
– Hot ganache on cold pie: it tunnels. Let the chocolate cool until it’s glossy and pourable, not steaming.
– Crumbly crust: press firmly up the sides and chill before filling. If it cracks, patch with a little melted butter and extra crumbs.

What to Serve It With

– Fresh strawberries or raspberries for a bright, juicy bite.
– A tall glass of cold milk (channel your inner kid).
– Hot coffee or espresso to cut the sweetness.
– Salty pretzels on the side for that sweet-salty ping-pong.

✔Tips & Mistakes

– Use a hot, dry knife for clean slices—wipe between cuts.
– Room-temp cream cheese = smooth filling.
– Fold, don’t stir aggressively, to keep things airy.
– Let the pie chill until set; if it domes, it’s fine—it’ll relax in the fridge.
– If the top looks bare, toss on crushed peanuts or extra cups right before serving.

✔Storage Tips

Cover the pie snugly and keep it in the fridge for a few days; the crust softens a little, which honestly makes it even more forkable. Freeze slices on a sheet tray, then wrap for grab-and-sneak treats—the texture frozen is like an ice cream pie, and yes, it’s absolutely acceptable breakfast with coffee. No judgment from this house.

✔Variations and Substitutions

– Oreo crust, graham crust, or gluten-free chocolate wafer crust all work—chocolate gives the most “Reese’s” vibe.
– Swap peanut butter for almond butter; sunflower seed butter works for nut-free households (flavor shifts but still yum).
– Go lighter: use reduced-sugar peanut butter and cut the confectioners’ sugar a bit—just know it won’t be as firm.
– Add a pinch of flaky salt on top to make the chocolate pop.
– Drizzle caramel or warm peanut butter over the chilled pie if you’re in the mood for extra.

Frequently Asked Questions

Easy Reese's Peanut Butter Cup Pie

Ultra-creamy peanut butter pie in a chocolate cookie crust, topped with silky ganache and plenty of peanut butter cups. No baking needed—just chill, slice, and enjoy.

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Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup chocolate cookie crumbs
• ▢ 6 tbsp unsalted butter melted
• ▢ 0.13 tsp fine salt for the crust
• ▢ 8 oz cream cheese softened
• ▢ 0.9 cup creamy peanut butter
• ▢ 0.8 cup powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 0.13 tsp fine salt for the filling
• ▢ 1 cup heavy cream cold, for whipping
• ▢ 1.25 cup mini peanut butter cups roughly chopped
• ▢ 1 cup semi-sweet chocolate chips
• ▢ 0.5 cup heavy cream for ganache
• ▢ 2 tbsp creamy peanut butter warmed, for drizzle
• ▢ 2 tbsp roasted peanuts chopped, optional

Instructions

Preparation Steps

• Stir cookie crumbs, melted butter, and a pinch of salt together. Press into a 9-inch pie plate.
• Freeze the crust for 10 minutes to firm up while you make the filling.
• Beat cream cheese and peanut butter until completely smooth and fluffy.
• Mix in powdered sugar, vanilla, and a small pinch of salt until blended.
• Whip the cold cream to soft peaks, then gently fold it into the peanut butter mixture.
• Fold in half of the chopped peanut butter cups. Spread filling into the chilled crust and smooth the top.
• Warm the ganache cream until steaming, then pour over chocolate chips. Rest 2 minutes, then stir silky smooth.
• Cool ganache 5 minutes. Pour over the pie, then scatter remaining cups on top.
• Drizzle with warmed peanut butter and sprinkle peanuts if using. Chill until set, at least 3 hours.

Notes

Variation: Swap the chocolate cookie crust for a graham cracker crust and add a pinch of cocoa to the crumbs. For a lighter texture, use only half the ganache and save the rest for serving. Storage: Cover and refrigerate up to 4 days, or freeze slices up to 2 months; thaw in the fridge.

This recipe is an original creation inspired by classic Easy Reese's Peanut Butter Cup Pie flavors. All ingredient ratios and instructions are independently developed.