This decadent Reese’s Peanut Butter Cup Pie recipe has a delightful peanut butter filling and a velvety smooth dark chocolate layer. It includes yummy chunks of Reese’s cups and Oreos for added crunch. It’s also topped with homemade whipped cream. This is the perfect summer recipe for when you feel like indulging in a peanut butter chocolate treat.
Instead of only tackling Reese’s cravings, I’ve added an Oreo cookie crust to this Reese’s peanut butter cup pie. That means you can tackle Oreo cookie and peanut butter cup cravings simultaneously. Plus, they help add a fun texture and delicious taste to this decadent dessert.
This dessert is great in the summer since it requires minimal baking (only the crust). You’ll find a slice of chilled Reese’s peanut butter pie refreshing on warmer days.
If you’re still craving chocolate after eating a slice of this peanut butter cup pie, try making one of the following desserts, Mini Flourless Chocolate Cakes or Chocolate Raspberry Tart.
For warm pie, try my Gooey Chocolate Chip Cookie Pie Recipe.
Table of Contents
Why You’ll Love This Recipe
- Decadent – With two types of sweets, a rich chocolate ganache, and Reese’s cup-filled peanut butter layer, it’s safe to say this pie is decadent.
- Easy – The minimal tools required make this Reese’s peanut butter pie recipe easy.
- Sweet – Each layer provides additional sweetness to this Reese’s peanut butter cup pie, from the Oreo crust to the whipped cream topping.
- Chocolatey – There’s chocolate in the crust, peanut butter layer, ganache, and topping (if you add extra Reese’s bits), making it a great option for chocolate cravings.
- Crunchy – The Oreo crust provides a crunchy texture to balance the creamy layers.
- Creamy – The peanut butter and ganache layers provide a deliciously creamy consistency that makes this pie feel even richer.
- A great summer treat – You’ll only need to have the oven on for a few minutes for this dish before you set the layers in the fridge. Since it’s best eaten chilled, it can help you stay cool in the summer.
Ingredients & Substitutions
- Peanut Butter: This is one recipe you’ll want to avoid using natural peanut butter, as it has a much thinner consistency. If your filling is too liquidy, it won’t set right and will be challenging to slice into. Choose a thicker peanut butter, like Jif’s creamy peanut butter, for the best results.
- Chocolate: This Reese’s peanut butter cup pie recipe is best with dark or semi-sweet chocolate since it’s already quite rich. If you use milk chocolate chips, the pie will be overwhelmingly sweet.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Reese’s Peanut Butter Cup Pie
Quick Overview
- Pulse Oreos.
- Create Crust.
- Press crust into pie dish.
- Combine cream cheese pb mix.
- Add whipped cream/Reese’s bits.
- Spoon the peanut butter mixture onto crust.
- Cover and chill pie.
- Make ganache.
- Add ganache and let set.
- Add toppings.
Step by Step Instructions
Don’t leave the Oreo crumbs too large, or it won’t make an even pie crust.
Step 1: Preheat the oven to 350 degrees. Using a food processor or a gallon zip-top bag and your hands. Crush the oreos. Combine the oreo crumbs and the melted butter in the food processor or a bowl.
Step 2: Pour the oreo butter crumbs into a 9.5-inch pie dish. Using your hands and the bottom of a flat cup, press and form the crumbs into a crust, working the mixture up the sides of the pie dish. Bake for 8-10 minutes. Cool completely.
Step 3: Using a stand mixer fitted with a paddle or an electric hand mixer on medium-high, whip the cream until stiff peaks form. Set aside.
Step 4: In a separate bowl, using a stand mixer fitted with a paddle or an electric hand mixer on medium-high beat the cream cheese and peanut butter until completely smooth, scraping down the sides and bottom of the bowl. There should not be any lumps.
Step 5: Add the sugar and vanilla. Mix on medium until completely incorporated, scraping down the sides and bottom of the bowl.
Step 6: Add the whipped cream and peanut butter cups. Mix on low until barely combined. Using a spatula, gently fold the mixture a few times. Do not overmix or the whipped cream will deflate.
Avoid using too high of heat for the crust to avoid a broken ganache.
Step 7: Spoon the peanut butter filling into the cooled crust. Pop the crust in the freezer if needed before filling. Using an offset spatula or the back of a spoon, smooth the filling to an even layer. Cover and chill in the refrigerator for at least 6 hours. I recommend chilling the pie overnight so the filling can set completely.
Step 8: Once the filling has set, make the chocolate ganache. In a small saucepan, heat the cream over low. Add the chocolate and stir continuously until the chocolate is mostly melted. When only a few small pieces remain, remove the chocolate ganache from the heat and keep stirring until it is all melted.
Step 9: Pour the ganache on top of the filling. Pop the pie in the freezer for about 10 minutes so the ganache can set.
Step 10: Garnish the pie with whipped cream and additional peanut butter cups if desired.
Recipe Serving Suggestions
If you plan on taking this delicious Reese’s peanut butter cup pie to a loved one’s house, you may want to dress it up slightly. If that’s the case, try adding one or more of the below toppings.
- Whipped cream
- Chocolate curls
- Chocolate/peanut butter drizzle
- Chopped nuts (pecans, walnuts, etc.)
- Oreo crumbs
- Reese’s Pieces
- Powdered sugar
Before serving this Reese’s cup pie recipe, consider making a main dish like Cheesy Chicken Stuffed Peppers, Dutch Oven Chicken Noodle Soup, or Southern Pot Roast to create a more balanced meal.
Expert Tips
- Use your hands or a rolling pin. Crushing the Oreo cookies by hand allows you to control the size of the pieces more easily. However, it can be time-consuming. You can use a rolling pin instead to break apart the cookies or pop them in the food processor.
- Allow the cream cheese to soften to room temperature. When cream cheese is softer, it’s easier to mix with the peanut butter. Using cold cream cheese will make the peanut butter filling clumpy.
Additions & Variations
- Chocolate Candies – You can make this Reese’s peanut butter cup pie as decadent as you’d like by adding other candies on top. Try it with M&Ms, Heath Bar pieces, or Kit Kat chunks.
- Leftovers – If there are any pie leftovers, you can keep them in the fridge for up to three days. You can also freeze leftover peanut butter cup pie for up to three months. Ensure you keep the pie in an airtight container to maintain a fresh taste.
Recipe FAQs
A peanut butter cup pie is similar to a giant peanut butter cup. It features the same delicious chocolate and peanut butter flavor combo in Reese’s candies. Typically, it includes a cookie or graham crust, a creamy peanut butter center, and a smooth chocolate topping. Some versions of Reese’s peanut butter cup pie also include chopped peanut butter cups, whipped cream, or chocolate shavings.
Depending on the brand of peanut butter cups, you can expect peanut butter and chocolate to be two of the main ingredients. Other typical ingredients include sugar and salt.
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Reese’s Peanut Butter Cup Pie
Ingredients
Oreo Crust
- 22 Oreo cookies
- 4 Tablespoons (57 g) melted salted butter
Filling
- 1 cup heavy cream
- 16 ounces cream cheese (brick-style), room temperature
- 1 1/4 cups (320 g) creamy peanut butter (not natural)*
- 1 1/2 cups (180 g) confectioner’s sugar
- 1 Tablespoon vanilla extract
- 1 cup roughly chopped Reese’s peanut butter cups, plus more for garnish
Ganache
- 3/4 cup heavy cream
- 6 ounces high-quality dark chocolate*
- whipped cream, optional for garnish
Instructions
- Preheat the oven to 350 degrees. Using a food processor or a gallon zip-top bag and your hands. Crush the oreos. Combine the oreo crumbs and the melted butter in the food processor or a bowl.
- Pour the oreo butter crumbs into a 9.5-inch pie dish. Using your hands and the bottom of a flat cup, press and form the crumbs into a crust, working the mixture up the sides of the pie dish. Bake for 8-10 minutes. Cool completely.
- Using a stand mixer fitted with a paddle or an electric hand mixer on medium-high, whip the cream until stiff peaks form. Set aside.
- In a separate bowl, using a stand mixer fitted with a paddle or an electric hand mixer on medium-high beat the cream cheese and peanut butter until completely smooth, scraping down the sides and bottom of the bowl. There should not be any lumps.
- Add the sugar and vanilla. Mix on medium until completely incorporated, scraping down the sides and bottom of the bowl.
- Add the whipped cream and peanut butter cups. Mix on low until barely combined. Using a spatula, gently fold the mixture a few times. Do not overmix or the whipped cream will deflate.
- Spoon the peanut butter filling into the cooled crust. Pop the crust in the freezer if needed before filling. Using an offset spatula or the back of a spoon, smooth the filling to an even layer. Cover and chill in the refrigerator for at least 6 hours. I recommend chilling the pie overnight so the filling can set completely.
- Once the filling has set, make the chocolate ganache. In a small saucepan, heat the cream over low. Add the chocolate and stir continuously until the chocolate is mostly melted. When only a few small pieces remain, remove the chocolate ganache from the heat and keep stirring until it is all melted.
- Pour the ganache on top of the filling. Pop the pie in the freezer for about 10 minutes so the ganache can set.
- Garnish the pie with whipped cream and additional peanut butter cups if desired.
Notes
- Peanut Butter: This is one recipe you’ll want to avoid using natural peanut butter, as it has a much thinner consistency. If your filling is too liquidy, it won’t set right and will be challenging to slice into. Choose a thicker peanut butter, like Jif’s creamy peanut butter, for the best results.
- Chocolate: This Reese’s peanut butter cup pie recipe is best with dark or semi-sweet chocolate since it’s already quite rich. If you use milk chocolate chips, the pie will be overwhelmingly sweet.
- Use your hands or a rolling pin. Crushing the Oreo cookies by hand allows you to control the size of the pieces more easily. However, it can be time-consuming. You can use a rolling pin instead to break apart the cookies or pop them in the food processor.
- Allow the cream cheese to soften to room temperature. When cream cheese is softer, it’s easier to mix with the peanut butter. Using cold cream cheese will make the peanut butter filling clumpy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I could have ate this whole thing myself! Reeses is my favorite candy and making it into a pie form…. to die for!!!!
My whole family loved this pb pie recipe! Can’t wait to make it again!
These homemade pb cups were so good!! Going to make them again soon.
Reeses peanut butter pie is delicious, my family loved it.
This pie has everything I love in it! Oreos, peanut butter and whip cream! I love making it quick the day before I need it so it has time to chill. Delicious!