Last Saturday, I wandered through the local farmers’ market with my husband, picking up fresh produce for the week. Just as we were about to leave, a small bakery stall caught my attention. The display was filled with pies, cakes, and bars that looked irresistible, but what stood out most was a pie generously crowned with peanut butter cups.
It instantly reminded me of afternoons spent with my grandchildren, when they’d sneak peanut butter cups from the candy jar and leave me with wrappers as evidence. That little spark of memory stayed with me, and by the time I got home, I knew I wanted to recreate something similar in my own kitchen.
This Reese’s Peanut Butter Cup Pie is everything I imagined and more. It has the nostalgic charm of classic no-bake pies but with a bold, modern twist. The Oreo crust adds a chocolatey crunch, the peanut butter filling is silky and rich, and the ganache topping ties it all together with a glossy finish. Chopped Reese’s on top give it that playful, candy-shop feel that kids (and adults alike) can’t resist.
Making this Peanut Butter Cup Pie felt like stitching together moments of my past and present: the market stall that sparked the idea, my grandchildren’s mischievous sweet tooth, and my love of sharing recipes that celebrate comfort and joy.
Short Description
A rich and creamy no-bake pie with a crunchy Oreo crust, silky peanut butter filling, smooth chocolate ganache, and chopped Reese’s Peanut Butter Cups on top. Perfect for any peanut butter and chocolate lover.
Key Ingredients
For the Crust
- 24 Oreo cookies, crushed
- 5 tbsp unsalted butter, melted
For the Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
For the Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 6–8 Reese’s Peanut Butter Cups, chopped
Tools Needed
- 9-inch pie pan
- Food processor or rolling pin (for crushing cookies)
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Saucepan
Cooking Instructions
Step 1: Prepare the Crust
Crush Oreo cookies into fine crumbs (using a food processor or rolling pin). Mix with melted butter until fully combined. Press firmly into a 9-inch pie pan, covering the bottom and sides. Refrigerate while preparing the filling.
Step 2: Make the Filling
In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until fully incorporated. Spread evenly over the chilled crust. Refrigerate at least 3 hours until firm.
Step 3: Prepare the Ganache
Heat heavy cream in a small saucepan over low heat until hot (do not boil). Pour over chocolate chips in a bowl. Let sit 1–2 minutes, then whisk until smooth and glossy.
Step 4: Assemble the Pie
Pour ganache over the chilled filling, spreading evenly. Garnish with chopped Reese’s Peanut Butter Cups. Chill until set before slicing.
Why You’ll Love This Recipe
Rich and creamy with a perfect peanut butter-chocolate balance
No baking required—easy for beginners and quick to prepare
Family-friendly and kid-approved
Make-ahead dessert for parties or holidays
Customizable with different toppings or crust options
Mistakes to Avoid & Solutions
Crust too crumbly: Add 1 extra tablespoon melted butter if crumbs don’t hold.
Filling too soft: Make sure whipped cream forms stiff peaks before folding in.
Ganache separating: If it looks oily, whisk in 1 tsp warm cream until smooth.
Pie not setting: Chill for at least 3 hours, or overnight for best results.
Overmixing whipped cream: Fold gently to keep the filling airy.
Serving and Pairing Suggestions
This pie shines on its own but pairs beautifully with:
A glass of cold milk or almond milk
Fresh strawberries or raspberries for a fruity contrast
A drizzle of caramel sauce for extra indulgence
Served in thin slices at parties or generous wedges for family dinners
Storage and Reheating Tips
Refrigerator: Store covered in the fridge up to 4 days.
Freezer: Wrap tightly and freeze up to 1 month. Thaw overnight in the fridge.
Reheating: Not needed, serve chilled for the best texture.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, but the filling will be less smooth and have bits of peanut.
2. Can I make this pie ahead of time?
Absolutely, prepare it the day before serving and let it chill overnight.
3. Can I use a store-bought crust?
Yes, though homemade Oreo crust gives a fresher flavor.
4. Can I substitute Cool Whip for whipped cream?
Yes, 1 ½ cups Cool Whip works, but the flavor is slightly sweeter.
5. What if I don’t have Reese’s cups?
Chop chocolate bars or drizzle extra peanut butter on top instead.
Tips & Tricks
Line the pan with parchment for easier slicing.
Chill your mixing bowl before whipping cream for faster peaks.
Use mini Reese’s for a decorative touch.
Slice with a hot knife for clean edges.
Recipe Variations
Nutella Pie: Swap peanut butter with Nutella for a chocolate-hazelnut version.
Salted Caramel Twist: Add a layer of caramel sauce under the filling before spreading.
Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust.
Mocha Version: Add 1 tsp instant coffee granules to the ganache for a hint of coffee.
Final Thoughts
When I placed the finished Peanut Butter Cup Pie on the table, my family’s faces lit up even before the first slice was served. The layers spoke for themselves—crunchy, creamy, and perfectly indulgent. Each bite carried me back to those small, joyful moments that inspire my baking.
Recipes like this are laughter in the kitchen, stories passed around the table, and memories that grow sweeter with time. This pie may start as a simple treat, but it becomes something much bigger when shared with the people you love most.
Reese’s Peanut Butter Cup Pie (No-Bake)
Ingredients
For the Crust
- 24 Oreo cookies crushed
- 5 tbsp unsalted butter melted
For the Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
For the Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 6 –8 Reese’s Peanut Butter Cups chopped
Instructions
- Prepare the crust by crushing Oreo cookies into fine crumbs and mixing them with melted butter. Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides, then refrigerate while making the filling.
- For the filling, beat together peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture. Spread evenly over the chilled crust and refrigerate for at least 3 hours, or until firm.
- To make the ganache, warm heavy cream in a small saucepan over low heat until hot but not boiling. Pour over chocolate chips, let sit for 1–2 minutes, then whisk until smooth and glossy.
- Finish by pouring the ganache over the chilled filling and spreading evenly. Top with chopped Reese’s Peanut Butter Cups, chill until set, then slice and serve.
