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, 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)!
What I Love About This Recipe
First, I absolutely love the classic flavor and texture, it's heavenly! Peanut butter and chocolate pie is perfection. Second, I love how easy it is to make! Made with cool whip, cream cheese, peanut butter, Reese's and an OREO crust, it's quick and easy to make but tastes like it took hours.
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, with the cream removed
- butter -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.
- 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
- Chopped Reese's Peanut Butter Cups
- Semi-Sweet Baker's chocolate (optional for decorating)
See recipe card for quantities.
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.
- Gluten Free - This recipe is actually really easy to make gluten free! Just switch out the OREO's for 2 cups crushed chocolate cookies that are gluten free.
- 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.
- Without Cool Whip - you can make this without cool whip by substituting in a stabilized whipped cream.
- Nutty - use crunchy peanut butter and top with chopped peanuts for a crunchy nutty version!
- Extra Chocolate - Add 2 Tablespoons cocoa powder to the peanut butter pie filling before adding the cool whip for a more chocolate-y take!
- 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.
- Hershey's - Use Hershey's syrup for the drizzle on top and decorate with chopped kisses for a Hershey's version.
- 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.
- Pie Plate - for a deep dish pie plate, feel free to make the filling 1.5x so that it fills up the whole pie plate. The crust works best at the normal amount.
- Mixing Bowl
- Electric Mixer- you can absolutely make this by hand with a spatula. It's just a little easier with an electric mixer.
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 oz cream cheese
- ¾ cup peanut butter regular peanut butter
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 8 oz Cool Whip divided
- 10.5 oz bag of Reese's Peanut Butter Cups chopped
- 1 oz semi sweet or milk chocolate baking bar optional, for topping
- Remove OREO filling. 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.
- 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
Make a crust (traditional graham cracker or Oreo or Nutter Butter). then a peanut butter filling using peanut butter, cream cheese, vanilla, powdered sugar and Cool Whip. Stir in chopped Reese's. Top with more Cool Whip and more chopped Reese's. To go all out, then add a drizzle of chocolate on top!
Make or buy a chocolate cookie crust (we like OREO). Then make a yummy filling with cream cheese, vanilla, peanut butter, powdered sugar, Cool Whip and Reese's Cups. Top with more Cool Whip and more chopped Reese Cups.
- Don't leave food sitting out at room temperature for extended periods
okay we LOVED this Reese's Peanut Butter Cup pie. It was SO easy to make too! My husband took some in to work and his boss promptly demanded the recipe. We loved the OREO crust, but I think I'll try it with the Nutter Butter Crust for Thanksgiving!
This was a big hit at a NYE party I was at. I love the mix of peanut butter and chocolate. My husband loves all things Oreo so this was a big hit with him and all our friends. The only thing that would have made it better was baking the Oreo crust. It got pretty crumbly but I didn’t see any instructions to bake the crust before adding the filling.
Please please please take the time to whip up a cup or two of whipping cream. The pie will be richer and not have that chemical taste Cool Whip has. I am a baker. There are few things that are NOT allowed in my kitchen. Cool Whip being one.
Diana, we completely agree, that it will absolutely taste better with homemade whipped cream! Definitely a great option for anyone who wants to go that route 🙂