Reese’s Peanut Butter Cup Pie Recipe: Decadent No-Bake Dessert

This Reese’s Peanut Butter Cup pie is always a crowd-pleaser and incredibly simple to make — kids can help (ask Janell!). If you want big flavor with minimal effort, this no-bake pie should be your go-to dessert.

This pie is delicious! So easy to make too. My 10 year old made it for our Thanksgiving gathering and it was everyone’s favorite.

-Janell

Reese’s Peanut Butter Cup Pie

If you love peanut butter cups, save this recipe — it tastes like a giant Reese’s cup. The pie features an Oreo crust, a creamy peanut butter filling and a rich chocolate ganache. It’s our favorite dessert to satisfy chocolate and peanut butter cravings.

This recipe is intentionally simple: no baking required, no fancy crusts or complicated assembly. If you can press, mix and pour, you can make this pie at home.

Reese’s Peanut Butter Pie Ingredients

This pie uses just eight ingredients. See the recipe card below for exact measurements.

• Oreos — processed into fine crumbs
• Butter — melted, to bind the crust
• Cream cheese — softened (regular or reduced-fat)
• Creamy peanut butter
• Cool Whip — thawed
• Heavy cream — for the ganache
• Semi-sweet chocolate chips — or your preferred chocolate
• Reese’s peanut butter cups — for topping

How to Make Reese’s Peanut Butter Pie

Layer #1 – Oreo crust

Pulse whole Oreos in a blender or food processor until they form fine crumbs. Mix the crumbs with melted butter, then press the mixture firmly into a 9- or 10-inch pie plate using the bottom of a measuring cup. Chill the crust in the refrigerator while you prepare the filling.

Layer #2 – peanut butter filling

Beat the cream cheese and peanut butter until smooth. Fold in the Cool Whip gently until combined. Spread the filling evenly over the chilled Oreo crust and return the pie to the fridge while you make the ganache.

Layer #3 – chocolate ganache

Place chocolate chips in a heatproof bowl. Warm the heavy cream over low heat until it just begins to simmer, then pour it over the chocolate. Let it sit 1–2 minutes, then stir until smooth. Allow the ganache to cool to room temperature before pouring it over the peanut butter layer. Spread it evenly with a spatula.

Layer #4 – Reese’s cups

Before the ganache sets, top the pie with halved mini Reese’s around the edge and sprinkle additional chopped cups over the center. Cover and chill in the refrigerator or freeze until set, at least 2 hours.

Reese’s Pie Recipe Tips

• Process whole Oreos (filling and cookie) for the best crust texture.
• Use creamy peanut butter to avoid separation issues that can occur with natural styles.
• For a pretty finish, halve eight mini peanut butter cups and arrange them around the edge, then pile chopped cups in the center.

Gluten-Free Version

To make the pie gluten-free, swap the Oreos for a gluten-free cookie alternative. The remaining ingredients are naturally gluten-free.

Storage

This pie stores well in the fridge or freezer. In the fridge it stays soft and scoopable; frozen, it becomes a firmer, very satisfying frozen dessert. I prefer it frozen — be sure to wrap the pie tightly in plastic wrap for best results.

Even when frozen, the filling remains creamy and easy to cut; the Oreo crust can be a bit firmer but still slices with a little pressure.

My husband is a chocolate and peanut butter fanatic! This was a big hit — so easy and so decadent. I made the crust from knock-off Oreos and no one knew the difference. The crust was to die for!

-Amey

FAQs

More like this Peanut Butter Cup Pie

• No Bake Pumpkin Pie
• Grasshopper Pie
• Oreo Pudding Pie
• Butterfinger Pie

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