The very first time I made this Reese’s Peanut Butter Cup Pie, my entire kitchen smelled like a candy shop, and I remember feeling almost giddy as I folded the chopped peanut butter cups into the creamy peanut butter filling. The moment I sliced into my first chilled pie, the layers held together perfectly—the chocolate crust, the velvety peanut butter mousse, and the chunks of Reese’s that peeked through every slice. I knew after one bite that this dessert was going to be in my regular rotation forever, not just because it’s incredibly delicious, but because it’s unbelievably easy. No baking, no stress, just pure peanut butter bliss.
Why You’ll Love This Recipe
You’re going to love this recipe because it tastes like a giant Reese’s cup transformed into a creamy, dreamy pie, and the entire thing comes together quickly without ever turning on your oven.
Ingredients
- 1 chocolate cookie crust (store-bought Oreo crust or 9-inch homemade Oreo crust)
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping (Cool Whip), thawed
- 12 regular Reese’s peanut butter cups, chopped
- Additional Reese’s cups for topping
- Chocolate syrup or ganache for drizzling (optional)
I love using a store-bought Oreo crust because it saves time and has the perfect sturdy texture, but a graham crust works well if you want something slightly lighter. For the filling, creamy peanut butter creates that classic Reese’s flavor, and the cream cheese helps give the pie structure while still keeping it silky. Powdered sugar sweetens the filling without grittiness, and whipped topping adds fluffiness you just can’t get from heavy cream alone. Chopped Reese’s cups folded into the filling create those little candy surprises in every bite, and topping the pie with more cups makes it irresistible.
Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring cups
- Knife and cutting board
- 9-inch pie dish (if not using a pre-made crust)
A large mixing bowl gives you plenty of room to blend the filling without making a mess, and a hand mixer creates the perfect creamy texture in seconds. A spatula helps fold in the whipped topping gently, preserving its fluffy structure. I always make sure my knife is sharp when cutting the Reese’s cups because a dull blade smashes them instead of creating clean chunks. And whether you use a premade crust or a pie dish for a homemade one, having everything ready ahead of time makes the process smooth and enjoyable.
Step-by-Step Instructions
When I start making this pie, the first thing I do is soften the cream cheese so it blends seamlessly with the peanut butter. Cold cream cheese clumps, and I’ve learned the hard way that trying to beat it straight from the fridge creates a lumpy filling no amount of mixing can fix. Once it’s soft, I beat it together with the peanut butter until the mixture turns silky smooth and smells like a giant Reese’s cup.
Next, I add the powdered sugar and continue mixing until the filling thickens slightly. The mixture becomes sweet, creamy, and beautifully uniform. At this point, I taste it—just a tiny spoonful—because adjusting the sweetness here is much easier than later. Sometimes I add a pinch of salt if I want a more balanced peanut butter flavor, especially if I’m using a very sweet crust.(See the next page below to continue…)