This Reese’s peanut butter pie has an Oreo crust with a super creamy peanut butter pie filling. There are peanut butter cups stuffed in the middle and it is topped with chocolate ganache.

Close up of the side of the pie.

This Reese’s peanut butter pie is a creamy peanut butter filling between an Oreo cookie crust and homemade chocolate ganache. It is a delicious dessert for peanut butter lovers and chocolate lovers alike! However, the best part is the Reese’s peanut butter cups in the middle.
I have tips and tricks and process photos to easily help you make this recipe! If you love peanut butter desserts, you have to try my chocolate peanut butter pie.

One slice of Reese's peanut butter pie on a plate.

Tips for making the pie

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Once the crust is in the freezer (which allows the crust to set), make the filling. First, make the whipped cream. Once the peanut butter filling is ready you can immediately fold in the whipped cream.
  • Tip 2: I prefer to make my no bake pies in a springform pan. It just makes it so much easier to serve the pie. Otherwise I find it hard to the get the slices out of the pie pan. I used a 9-inch springform pan.
  • Tip 3: When you fold in the whipped cream, be gentle when folding it in. Otherwise you can knock out the air out of the whipped cream and it won’t set.
  • Tip 4: After the pie chills and sets, I prefer overnight, then top with the ganache and any decoration you want.
Whipped peanut butter and cream cheese in a bowl.
Blend the peanut butter filling on high speed so it is creamy.
Whipped cream on top of batter.
Top with the whipped cream and use a baking rubber spatula to fold it in.
Peanut butter batter in a bowl.
Once the batter is ready, add half to the Oreo crust.
Chopped peanut butter cups on top of batter in a pan.
Top with the Reese’s peanut butter cups.
Peanut butter batter in the pan.
Top with the rest of the batter and use an offset spatula to spread it until smooth.
Chocolate ganache on top of pie.
I like to use an offset icing spatula to spread the chocolate ganache over to the edges so it drips a bit.
Side view of Reese's peanut butter pie.

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For more peanut butter recipes, try my peanut butter cheesecake and chocolate peanut butter rolls.

Bite missing from the pie on a plate.

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Recipe Video

Close up of the side of the pie.
5 from 20 reviews

Reese’s Peanut Butter Pie

Stephanie Rutherford
This Reese's peanut butter pie has an Oreo crust with a super creamy peanut butter pie filling. There is peanut butter cups stuffed in the middle and it is topped with chocolate ganache.
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Prep Time: 1 hour
Chilling Time: 6 hours
Total Time: 7 hours
Servings: 16 slices

Ingredients
 
 

Oreo Crust

  • 2 1/2 cups Oreos, crumbled into a fine crumb
  • 5 TBSP Unsalted butter, melted

Peanut Butter Pie

  • 1 1/2 cups Heavy cream, cold
  • 1/2 cup Powdered sugar
  • 16 oz Cream cheese, room temperature
  • 2 cups Peanut butter, creamy
  • 1 tsp Pure vanilla extract
  • 1/2 cup Powdered sugar, sifted
  • 16 Reese's peanut butter cups, Broken into pieces. Snack size peanut butter cups. If smaller cups, you will need more.

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream
  • Reese's peanut butter cups, for decoration

Instructions
 

Oreo Crust

  • Spray a 9 inch springform pan or a 9 inch pie pan with baking nonstick spray. Place a parchment paper circle on the bottom if its a spring form pan. Spray again.
  • Blend Oreos into a fine crumb using a food processor/blender. Mix the Oreo crumbs and melted butter together using a fork. It should be wet and resemble wet sand. Line the bottom and sides of the pan with Oreo crumbs. Use the bottom of a measuring cup to compact the crust down.
    2 1/2 cups Oreos, 5 TBSP Unsalted butter
  • Place the pan in the freezer while you make the filling.

Peanut Butter Pie

  • Using a mixer with a metal bowl and whisk attachments, combine the heavy cream and 1/2 cup of powdered sugar. Use a mixer and beat the cream on high until stiff peaks form.
    1 1/2 cups Heavy cream, 1/2 cup Powdered sugar
  • Using a mixer, beat the cream cheese, peanut butter, vanilla, and powdered sugar on high speed for 2 minutes.
    16 oz Cream cheese, 2 cups Peanut butter, 1 tsp Pure vanilla extract, 1/2 cup Powdered sugar
  • Add in half of the whipped cream to the peanut butter. Use a rubber spatula and fold it gently until combined. Then, add in the other half of whipped cream and fold it in. It should be creamy. TIP: Make sure not to over mix. If you mix too hard, it will knock the air out of the whipped cream and cause it not to set.
  • Pour half of the peanut butter filling on top of the crust. Crumble up the Reese's peanut butter cups over the filling. Then, add the rest of the filling on top.
    16 Reese's peanut butter cups
  • Cover with foil and chill overnight or at least 6 hours for it to set.

Chocolate Ganache

  • For best results, pour the ganache once the filling chills overnight. If using a springform pan, take the pie out of the pan. Then, pour the ganache over the set filling. For a pie pan, it can stay in the pan. In a pinch, you can pour the ganache over the pie filling before it sets. Make sure to keep the pan on. It looks better after the pie sets.
  • Pour the chocolate chips into a small bowl. Heat the heavy cream in a saucepan over medium-low heat. Once the cream is hot and steaming, pour over the chocolate chips. Let it sit for 2 minutes.
    1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
  • Use a rubber spatula to mix the chocolate ganache. Mix until smooth and silky. Pour ganache on top of the pie.
  • Let it set in the fridge for at least 10 minutes. Optional: Top the ganache with chopped peanut butter cups and mini chocolate chips.
    Reese's peanut butter cups

Notes

Make sure the pie gets chilled for at least 6 hours so it is solid when cutting into it. 
Calories: 606kcal, Carbohydrates: 41g, Protein: 12g, Fat: 50g, Saturated Fat: 22g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 72mg, Sodium: 334mg, Potassium: 371mg, Fiber: 3g, Sugar: 20g, Vitamin A: 934IU, Vitamin C: 0.2mg, Calcium: 76mg, Iron: 4mg
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