If you're looking for an over the top peanut butter pie for your special occasion, look no further than this Reese's Pie. Easy to make, too!
Whoops.
After a bunch of discussion of the possibilities about what the perfect pie would be for this year’s Pi Day observation, we decided to go with no bake peanut butter pie recipe.
He’s always been a peanut butter lover, and had been on a peanut butter cup kick, leading up to that discussion.
We decided to theme it pretty similar to another easy pie recipe we’ve done - our Easter No-Bake Chocolate Pie.
This time around, we did a creamy peanut butter filling, topped with a lattice of quick chocolate ganache. It works up in like 2 minutes and has the best texture on this pie - whether room temperature, or chilled!
Finally, we topped the whole thing off with some stabilized whipped cream, and a bunch of chopped up peanut butter cups.
This easy recipe works up with very little time or effort, and is the perfect combination of chocolate and peanut butter, with the whipped cream tempering the richness a bit.
It’s sure to become one of your family favorite desserts, whether served for Easter, Thanksgiving Dinner, Christmas, or any other special occasion.
Also, besides being a no bake dessert - so not requiring any precious oven space - the way I make the whipped cream means you can make it ahead, no worries!
As I said - the perfect Christmas or Thanksgiving pie!
Anyway, let’s get to it...
Ingredients
This recipe uses really simple ingredients - you’ll be able to find them in any grocery store.
A few notes for you:
Oreo Cookies
I make the Oreo crust from a simple mixture of Oreo cookies that I’ve run through a food processor, and some butter. Takes like 2 minutes to make.
The recipe is based on using the whole cookies in the food processor - frosting and all - so I wouldn’t swap it out for cookies without the filling.
That said, there are a few options for changing out the crust:
Store-Bought Oreo Pie Crust
Real simple - if you can find a pre-made chocolate pie crust, feel free to use it!
Gluten Free Peanut Butter Pie
The pie crust is the only part of this recipe that’s not gluten free, so using your favourite gluten-free chocolate sandwich cookies is an easy swap.
If you haven’t tried them yet, Gluten Free Oreo Cookies are fabulous, and really do pass for the real thing!
Whatever alternative to normal Oreo cookies you use (again, they need filling!), just crumble them up, run them through a food processor until they’re finely ground, and then measure.
You’ll need 2 cups of crumbs.
Graham Cracker Pie Crust
If a buttery graham cracker crust is more your speed - and you’re not going to offend any chocolate lovers! - you can make a graham crust for this Reese's peanut butter cup pie.
Swap graham cracker crumbs - store bought, or graham crackers processed to fine crumbs in your food processor - in place of the Oreo crumbs, add ⅓ cup sugar, and increase the butter to 8 Tablespoons.
Alternately, save the effort and just use a pre-made graham cracker crust!
Peanut Butter
This is obviously where the most peanut butter flavor comes in, so use a peanut butter that you like!
I use Kraft Smooth Peanut Butter, but any creamy peanut butter should work fine.
I’ve never tried this with chunky peanut butter - I don’t think I’d be a fan of a chunky peanut butter filling, though.
YMMV, of course - if you try it, let me know how it turns out!
Cool Whip
The Cool Whip container you use will depend on what country you’re in.
If you’re in the USA, just use an entire 8 oz container
If you’re in Canada, use the 1 L container of Cool Whip. Remove 1 cup of Cool Whip from the container, use the rest in this recipe.
You’d think they’d offer the product in the same size across the border - especially given how many recipes are just “a tub of Cool Whip”, but NOPE!
Dairy Ingredients
In terms of the dairy aisle, you’ll need:
Heavy whipping cream / whipping cream / heavy cream / double cream
Cream cheese - Use a full fat variety cream cheese
Unsalted butter
Pretty straightforward, but I want to comment on the use of whipped cream.
This recipe involves making a Stabilized Whipped Cream, and uses some Unflavored Gelatin Powder, as a result.
What this does is set the whipped cream, so it doesn’t break down in the way that regular whipped cream does. This means that this Reese's peanut butter cup pie is also a great make ahead pie recipe.
Normally, you’d put whipped cream on immediately before serving. By making stabilized whipped cream, you can get the whole pie assembled and decorated ahead of time, and just keep it in the fridge until you’re ready to serve it.
This makes it the perfect dessert to serve at family gatherings during a busy holiday season. No last minute assembly needed!
Bonus? The stabilized whipped cream cuts a lot cleaner than basic whipped cream!
Reese's Peanut Butter Cups
A Reese's peanut butter pie recipe without Reese's cups is just a chocolate peanut butter pie, and I’m all about being extra about it.
When making this easy peanut butter pie, I used two different sizes of Reese's peanut butter cups - Reese's Miniature Cups (the wrapped kind), and Reese's Minis - these are unwrapped, and even smaller yet.
The miniature cups looked too big and clunky without cutting in half, so the regular sized peanut butter cups would look like GIANT peanut butter cups, unless chopped.
When photographing this pie, I threw on some Reese's Pieces at the last minute, for a pop of colour.
Totally optional, but hey - it’s a Reeses pie, right? Go big or go home!
Everything Else
Rounding out this recipe, you will need:
Icing sugar / confectioner’s sugar / powdered sugar
Milk Chocolate Chips
Pure Vanilla Extract
Salt
... and I’ve got nothing to add, as far as those ingredients go!
How to Make Reese’s Peanut Butter Pie
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
Oreo Cookie Crust
Grease a 9" pie plate with butter, shortening, or nonstick spray. Set aside.
Crumble the Oreos a bit, then blitz in your food processor - filling and all - until finely ground.
Pour crumbs into a large bowl, stir in melted butter
Dump the mixture into your pie plate.
Distribute crust mixture evenly over the pie pan, press firmly to form a pie crust with even thickness throughout.
Note: If you want to bake the pie crust, bake it for 9 minutes at 350 F.
While it’s still hot, re-press it into shape and allow it to fully cool before filling.
Peanut Butter Cream Filling
In a large bowl (with an electric whisk) or the bowl of your stand mixer, beat together the cream cheese, peanut butter, vanilla, and salt until smooth.
Add the powdered sugar to the peanut butter mixture, and beat on low speed, until well combined and smooth.
Fold in the Cool Whip until completely incorporated into the peanut butter mixture.
Pour the peanut butter pie filling into the cooled (if baking it) pie crust, using an offset spatula or the back of a spoon to smooth and flatten the top of the filling.
Note: For best results, I’ll make it the morning of, or even the night before I plan to serve it!
Just before decorating, run an offset spatula under hot water, shake excess water off, and use it to smooth the top of the peanut butter pie.
Quick Chocolate Ganache
Measure the chocolate chips and cream into a microwave safe medium bowl.
Heat for 30 seconds, stir well. Heat for another 15 seconds - if needed - and stir until all of the chips are melted and mixture is smooth.
Allow to melted chocolate mixture cool for 5 minutes, then spoon into a pastry bag.
Note: Keep at room temperature until you’re ready to use it. I generally make this ganache *just* before decorating the pie.
Cut the tip off your pastry bag, pipe a lattice of the quick chocolate ganache over the top of the pie.
.
Stabilized Whipped Cream & Topping
Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
Combine heavy whipping cream, powdered sugar, and flavor extract in a mixing bowl. Whip until soft peaks start to form.
Fold gelatin mixture to cream mixture, then whip until stiff peaks form. (Note: Do this RIGHT before using it, as it can set up pretty quickly!)
Spoon whipped cream into a pastry bag set with a large star tip, pipe rosettes of whipped cream around the edge of the pie, as shown.
Chill until serving.
Leftovers
Leftover pie can be covered with plastic wrap - or transferred to an airtight container - and kept in the fridge for up to several days.
Looking for More Pie Recipes?
Pies, tarts... good stuff put into a flaky crust. I've got you!
Note: All recipes designated as gluten-free can alternately be made "regular" - just swap in your favourite pie crust recipe or store bought crust!
Caramel Apple Pie
Creamy Blueberry Amaretto Pie
Earl Grey Pie
Easter No-Bake Chocolate Pie
Gluten Free Apple Pie
Gluten-Free Maple Pumpkin Pie
Gluten Free Pie Crust
Maple Butter Tarts
Partridgeberry Pie
Perfect Pie Crust Recipe
Savoury Alligator Pie
Southern Comfort Peach Pie
Southern Comfort Pecan Pie
Strawberry Grand Marnier Chiffon Pie
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No Bake Reese's Peanut Butter Pie
Equipment
- 1 9" pie pan
- 2 Disposable Pastry Bags And a large star tip, optional.
Ingredients
Oreo Cookie Crust:
- 24 Oreo cookies About 2 cups of crumbs
- 4 tablespoon Unsalted butter melted
Peanut Butter Cream Filling:
- 8 ounces Cream cheese softened
- 1 cup Creamy peanut butter
- 1 teaspoon Pure vanilla extract
- Pinch Salt
- 1 cup Confectioners / Icing / Powdered Sugar
- 8 oz Cool Whip, thawed See notes for Canadian equivalent.
Quick Chocolate Ganache
- ½ cup Milk Chocolate Chips
- 1 ½ tablespoon Heavy Cream
Stabilized Whipped Cream & Topping:
- 2 teaspoon Unflavored gelatin powder
- 2 tablespoon Cold Water
- 1 cup Heavy whipping cream
- 2 tablespoon Powdered Sugar
- ½ teaspoon Vanilla extract
- Mini Reese’s Peanut Butter Cups
- Reese's Pieces Optional
Instructions
Oreo Cookie Crust:
- Grease a 9" pie plate with butter, shortening, or pan spray. Set aside.
- Crumble the Oreos a bit, then blitz in your food processor - filling and all - until finely ground.
- Pour crumbs into a large bowl, stir in melted butter
- Dump the mixture into your pie plate. Distribute crust mixture evenly over the pan, press firmly to form a pie crust with even thickness throughout.
Peanut Butter Cream Filling:
- In a large bowl (with an electric whisk) or the bowl of your stand mixer, beat together the cream cheese, peanut butter, vanilla, and salt until smooth.
- Add the powdered sugar and mix in on low speed, until well combined and smooth.
- Fold in the Cool Whip until completely incorporated into the peanut butter mixture.
- Pour into the cooled pie crust, using an offset spatula or the back of a spoon to smooth and flatten the top of the filling.
- Cover with plastic wrap - right against the surface of the filling - and chill for at least 4 hours.
- Just before decorating, run an offset spatula under hot water, shake excess water off, and use it to smooth the top of the peanut butter pie.
Quick Chocolate Ganache
- Measure the chocolate chips and cream into a microwave safe bowl.
- Heat for 30 seconds, stir well. Heat for another 15 seconds - if needed - and stir until all of the chips are melted and mixture is smooth.
- Allow to cool for 5 minutes, then spoon into a pastry bag.
Stabilized Whipped Cream & Topping:
- Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
- Combine heavy whipping cream, powdered sugar, and flavor extract in a mixing bowl. Whip until soft peaks start to form.
- Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.
- Fold gelatin mixture to cream mixture, then whip until stiff peaks form. (Note: Do this RIGHT before using it, as it can set up pretty quickly!)
To Assemble:
- Cut the tip off your pastry bag, pipe a lattice of the quick chocolate ganache over the top of the peanut butter pie.
- Spoon whipped cream into a pastry bag set with a large star tip, pipe rosettes of whipped cream around the edge of the pie, as shown.
- Chop some of the mini peanut butter cups, and sprinkle over the rosettes. Top with chopped up mini peanut butter cups, and Reese's Pieces, if using.
- Chill until serving.
Notes
Nutrition
Bev
Marie’s directions, explanations and step-by-step photos make this recipe easy to follow. It’s delicious and has lots of ways to customize it for variety. Adding the chopped peanut butter cups is a must and the stabilized whipped cream makes it pretty with good contrast for the sweetness. A delectable treat!
Tanya
Delicious for the Reese fan! Not a fan of the texture of the stabilized whip cream but it is very presentable!
Mandy
Amazing! The combo of the Oreo crust and the PB filling was delicious!!!! Recipie was easy to follow and steps were clear. Will be making this again for sure!!
Bernice
I already know my family would adore this because I make something very similar. It's such a great pie to make for summer birthdays when it's too hot to bake outside. I love how you've decorated yours, it's just beautiful!
Marie-Pierre Breton
What a fun recipe you've made there! Reese and Oreo reinvented for PIE Day! I bet the kids would flip over this!
Sangeetha
Peanut butter and pie are already two of my favorite things, but putting them together?! This recipe looks amazing! Can't wait to try it out and make my taste buds happy.
Vanessa
Totally making this the next time I need to make dessert for a crowd. I know there will be lots of "ooohs" and "ahhhs".