Reese’s Peanut Butter Pie has an extraordinary crust that will truly blow your mind! Creamy, rich, and exploding with sweet flavor, this peanut butter silk pie is impressive enough for any occasion. Add this no bake dessert to your permanent recipe file!!
Reese’s Peanut Butter Pie
A light and fluffy filling and a fully loaded mix of toppings really make this peanut butter silk pie sing.
Homemade whipped cream and a generous amount of Reese’s cups, peanuts, and chocolate drizzle create a stunning display that’s just as delicious as it looks.
Plus, this Reese’s pie recipe goes from prep to plate in just 30 minutes — perfect for a sudden craving or last-minute guests!
Ingredient Notes and Substitutions
- Pie Crust – The base for this Reese’s peanut butter pie recipe is a delicious blend of Oreo cookies, mini PB cups, and melted butter.
- Cream Cheese & Powdered Sugar – A sweet and tangy combination to mellow out the chocolate and peanut butter flavors while adding a silky texture to the filling.
- Peanut Butter – Use whichever brand you’d like, as long as it’s a no-stir variety!
I like the extra texture from crunchy PB in my Reese’s peanut butter pie, but creamy will work just as well.
- Whipped Cream – Make your own from scratch with heavy cream and vanilla extract.
Powdered sugar helps stabilize the mixture so it doesn’t melt or collapse under the weight of the toppings.
Tips for Making Peanut Butter Silk Pie
- Use a cup to form the crust.
Press the flat bottom of a glass or measuring cup into the crumbs to avoid dips and divots from your fingertips. It will keep your hands clean as well!
- Tip for easier drizzling:
Spoon the melted chocolate into a piping bag after it cools for a few seconds.
Or, use a small Ziploc bag and snip off the tip of a bottom corner.
- Want to make this ahead of time?
Keep your Reese’s peanut butter pie covered in the refrigerator for a day or two.
Or, prep the crust and toppings the night before so all you need to do is assemble everything and melt the chocolate just before serving.
- Create clean, even slices.
Run a large knife under hot water and dry completely. The metal will retain the heat, allowing it to glide easily through the peanut butter silk pie.
Reese’s Pie Recipe Variations
Swap the Oreos in the crust for Nutter Butters or substitute a store-bought graham cracker crust instead.
For something extra indulgent, drizzle some of my no fail caramel sauce over the chocolate topping.
Craving more crunch? Replace the roasted peanuts in this Reese’s pie recipe with peanut M&M candies. You could even pick out specific colors for holiday flair!
Reese’s Peanut Butter Pie Recipe FAQ
Yes, just be sure to thaw it completely in the refrigerator first. If you’re short on time, float the container in a bowl of cold water until it has softened enough to stir.
Keep in mind that the amounts won’t be quite the same as homemade.
You will most likely need one whole 8-ounce container for the Reeses peanut butter pie filling, plus more to spread on top.
Any brand can be used for this dessert, as long as it’s a no-stir variety!
Absolutely! Wait to add the toppings until just before serving, otherwise keep the dessert covered in the refrigerator up to 24 hours in advance.
Storing and Freezing Reeses Peanut Butter Pie
Leftovers can be kept in the refrigerator for 3 to 4 days. The whipped cream layer may deflate a bit, but everything will still be just as tasty!
To freeze, tightly wrap your Reeses peanut butter pie (without toppings!) in layers of plastic wrap and foil and enjoy within 1 to 2 months for best results.
Allow the dessert to thaw in the refrigerator overnight, then garnish before serving.
With love, from our simple kitchen to yours.
No Bake Reese’s Peanut Butter Pie + Video
- 24 whole Oreo's
- 40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
- 1/4 cup unsalted butter, melted
- 8 ounce package cream cheese, softened
- 1 3/4 cups powdered sugar, divided
- 16.3 ounce jar chunky peanut butter, (approximately 1¾ cups)
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup dry roasted peanuts, chopped
- 2 ounces milk chocolate, broken into pieces
- In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 3/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
- In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
- Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.
- To prepare the filling: Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.
- Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.
- Quarter the remaining 20 mini peanut butter cups.
- Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).
- Refrigerate until ready to serve or serve immediately. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished October 2023
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