Learn how to make Reese's Peanut Butter Cup Pie homemade with this recipe. It's quick and easy and truly the best: a yummy chocolate Oreo crust, a creamy peanut butter filling with Reese's inside and out make this so easy and so tasty! It's no bake, just a few ingredients and a little mixing and chilling, your pie will be ready!
This makes a great treat year round. It's a popular pie during Thanksgiving and Christmas then is delicious chilled or frozen during the summer months.
This was inspired by our Easy Chocolate Cream Pie, Cream Cheese Pie, Turtle Pie, our OREO pie, and our Banana Cream Pie. All of which are no-bake pies that take about 10 minutes to make (plus some chill time)! You'll also want to check out our amazing list of cream pies.
While this isn't the classic 5-ingredient Reese's peanut butter pie, we feel it is well worth adding the vanilla for flavor and the cool whip for layering.
For the crust:
- OREO's - we tested the pie crust a number of times and found that it held together much better when we left the cream in.
- butter - i like to use salted for that yummy slightly savory sweet taste, but you can use unsalted, if desired.
- -OR- a pre-made store bought OREO crust
For the filling:
- Peanut Butter- you want one with a normal consistency like Jif, Peter Pan, Skippy, etc. I don't use crunchy peanut butter when I make this, but you could.
- Philadelphia Cream Cheese- (not sponsored, but maybe one day ;)) other cream cheese brands are okay, but be careful, your filling may not turn out as smooth.
- Powdered Sugar - I use regular powdered sugar. It helps thicken it up and sweetens the cream cheese.
- Vanilla - I always recommend using Pure vanilla, but since vanilla isn't the highlighted flavor in this recipe, you could get away with imitation vanilla.
- Chopped Reese's Peanut Butter Cups - You could absolutely use Trader Joe's or your other favorite peanut butter cup brand, but we use Reese's for that classic result.
- Semi-Sweet Baker's chocolate (optional for decorating) - I like to melt it down and drizzle it around for a yummy (and beautiful) topping.
See recipe card for quantities.
How to Make Reese's Peanut Butter Cup Pie
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
1. Crush OREO's. I like to use a food processor or blender; OREOs are hard to crush! I recommend crushing into a fine crumb, with a few chunks. The finer the crumb, the more the crust will stay together. Mix with melted butter and press into a 9" pie plate.
2. Using an electric mixer (or by hand) beat together the peanut butter, cream cheese and vanilla until well combined. Beat in the powdered sugar until mixed thoroughly.
3. Using a spatula, stir in 4 oz of the Cool Whip, using a folding motion. Do this by starting at the bottom and scooping up and folding over the top of the mixture. Continue until only a few streaks remain. Fold in the Reese's Peanut Butter Cups using the same method.
4. Place the peanut butter pie filling in the pie plate on top of the OREO crust. Spread the Cool Whip over top. Top with more Reese's Peanut Butter Cups. If desired, melt 1 oz of semi-sweet baking chocolate according to package directions. Allow to cool slightly then place in a ziploc bag and snip off the corner. Drizzle chocolate over the entire pie. Refrigerate 2-24 hours before serving!
Hint: Don't over mix the peanut butter pie filling after adding the Cool Whip. Use a spatula and mix by hand for the best texture.
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- With Pudding/ without cream cheese - substitute the cream cheese for 1 small package of prepare pudding. We recommend using vanilla or chocolate, depending on your preference.
- Extra Chocolate - Add 2 Tablespoons cocoa powder to the peanut butter pie filling before adding the cool whip for a more chocolate-y take! Then top the whole things with a Hershey's syrup drizzle.
- Peanut Butter Lovers - Use Nutter Butters for the crust instead of OREOs. Also feel free to top with more chopped Nutter Butter's.
- With Pudding - Make one small package of chocolate pudding and layer it on top of the peanut butter filling and under the Cool Whip.
- Frozen Peanut Butter Cup Pie - this thing freezes great and is still yummy! Allow to thaw in the refrigerator for 2-4 hours before serving, but no longer. If needed, thaw individual slices at room temperature for 1 hour.
Learn From Us
I make this every year for Christmas and Father's Day. One year for Father's Day I was in a hurry and got a little over aggressive with folding in the Cool Whip and mixed it a little too hard and it wasn't nearly as fluffy. It still tasted great, but make sure you spend the time to fold in the Cool Whip for the best results.
Storing Peanut Butter Pie
Store in the refrigerator for up to 4 days. It won't go bad for longer, but the crust will start to weep and the texture will be off.
Frozen! Many love Frozen Reese's Peanut Butter Pie. You can absolutely freeze this pie. We recommend thawing in the refrigerator for 2-4 hours before serving, but no longer.
Sometimes less is more, but sometimes more is more. The Reese's Peanut Butter Cup Pie is a little extra, so don't hold back! Use plenty of peanut butter cups and have fun with it!
Reese's Peanut Butter Cup Pie
- 1 pie plate
- 24 OREO cookies crushed, filling removed
- 4 Tablespoons butter melted
- 8 ounce cream cheese
- ¾ cup peanut butter regular peanut butter
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 8 ounce Cool Whip divided
- 10.5 ounce bag of Reese's Peanut Butter Cups chopped
- 1 ounce semi sweet or milk chocolate baking bar optional, for topping
- Crush OREO cookies in a food processor or by beating in a ziploc bag with a rolling pin. Melt butter. Mix butter and OREO crumbs together and press into the bottom and up the sides of a pie plate.
- Beat together the cream cheese, peanut butter and vanilla on medium high speed with an electric mixer until smooth and creamy. Beat in the powdered sugar until well combined. See picture in the detailed directions above for the texture.
- Using a spatula, fold in 4 oz. of the Cool Whip. Use a folding motion by starting from the bottom and folding the filling on the bottom up and over the top and repeat until combined. Fold in ⅔ of the chopped Reese's Peanut Butter Cups.
- Pour filling onto the OREO crust. Smooth over the top, then spread the remaining 4 oz. of Cool Whip on top. Smooth out the top. Top with the remaining Reese's and decorate with melted chocolate, if desired.
- For the melted chocolate- melt 1 oz of semi-sweet baking chocolate according to package directions. Spoon into a Ziploc bag then snip a small corner off. Squeeze the chocolate through the hole and decorate as desired.
- Refrigerate 2-24 hours before serving! Enjoy!
- Store in the refrigerator up to 4 days.
- Freezing: feel free to freeze! Thaw in the refrigerator for 2-4 hours before serving
- This recipe is for a standard pie plate. For a deep dish pie plate, do a 1.5 batch of the filling to fill the pie
- You may also use hot fudge to decorate the top using the same Ziploc bag method!
- You can use a store bought OREO crust for this one
- This can be made mixing by hand, it will just take a little longer
- For more in-depth directions, read through our guided step by step instructions with pictures above.