This Reese's peanut butter cup 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.
This Reese's peanut butter cup 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! It is great as a birthday cake or a dessert for a special occasion any time of year.
Why This Recipe Works
- Easy to make- This is an easy dessert to make. Simple ingredients and a few simple steps make this an easy pie recipe that anyone can make!
- Chocolate crust and ganache- With the Oreo crust and ganache on top, this pie is like a giant peanut butter cup!
- Peanut butter flavor- The combination of chocolate and peanut butter is a classic for a reason.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Oreos- Use the regular Oreos, not the double stuff. The extra moisture will affect the texture of the crust.
- Cream cheese- Pull this out 2 hours before baking to get to room temperature.
- Peanut Butter- I use regular store bought peanut butter. Natural peanut butter will have a different texture and may affect your dessert.
Step By Step Instructions - Crust and filling
Here is how to make and bake this chocolate peanut butter pie. You will need an electric mixer with a whisk attachment. An electric hand mixer or stand mixer will work.
STEP 1: Make the crust. Crush the Oreos into fine cookie crumbs with a blender or food processor. Mix the Oreos and melted butter together in a small mixing bowl.
Place the crust in the bottom and sides of your springform pan or pie tin. Compact it with the bottom of a measuring cup.
STEP 2: Freeze. Place the crust in your freezer. Also place the metal mixing bowl and whisk attachment in the freezer for 10 minutes. If you are using a stand mixer it should be the bowl of a stand mixer.
STEP 3: Beat the filling. In a medium bowl, beat the cream cheese and peanut butter together using a mixer on high speed for 2 minutes.
STEP 4: Make whipped cream. Once your metal bowl is done freezing, combine the heavy whipping cream and ½ cup of powdered sugar. Beat it on high speed with the whisk attachment until high stiff peaks form.
STEP 5: Fold together filling. Gently fold half of the whipped cream into the peanut butter mixture. Once it is combined add in the other half and fold it until combined as well. Be sure not to over mix it.
STEP 6: Pour. Pour half of the peanut butter filling into the crust and gently spread it. Crumble the Reese's peanut butter cups on top and then cover it with the rest of the filling.
Cover the pie with foil and let it chill for at least 6 hours. For the best results, don't add the ganache until after it is done chilling.
Step By Step Instructions - Ganache and Decorating
STEP 1: Heat the cream. Start by heating the heavy cream in a small saucepan until it is steaming.
STEP 2: Pour the hot cream over the chocolate chips in a small microwave-safe bowl. Let it sit for 1 minute and 30 seconds and mix until smooth and shiny.
If chocolate chunks remain microwave in 10 seconds intervals and stir until they are melted.
STEP 3: Pour. Pour the chocolate ganache on top of the pie. Let it sit in the fridge for at least 10 minutes to set.
STEP 4: Toppings. If you want to make it extra special, place chopped peanut butter cups and mini chocolate chips on top of the ganache!
You can also decorate with any other chocolates you have or even some extra whipped cream!
Expert Baking Tips
- Be very careful when you fold in the whipped cream. If you are too rough, it will be like adding 1 ⅓rd cups of heavy cream to the batter. It will not set.
- This pie needs a long chill time, for it to set. Make sure to be patient!
- When making the whipped cream make sure the bowl and heavy cream are cold. If the heavy cream gets too warm it will not whip up correctly.
You either overmixed the whipped cream into the cream cheese mixture. Or it did not have long enough time to chill in the fridge.
Yes, you can. I recommend using the crust in the recipe because it is easy and SO good, but you can use a pre-made pie crust.
Yes you can! Divide the recipe into thirds to make 12 mini pies. Use a muffin pan.
Storing and Freezing
Store the Reese's peanut butter cup pie in an airtight container like a cake carrier. Store up to 5 days in the fridge.
Freeze the pie in individual slices using plastic wrap. Freeze up to 30 days and let thaw for 1-2 hours.
You can freeze the whole pie before decorating. Chill the pie overnight first in the fridge. Then, wrap in plastic wrap and freeze up to 30 days. Let thaw for 24 hours in the fridge before decorating.
Other Peanut Butter Recipes To Try
Reese's Peanut Butter Cup Pie
- 20 Oreos crumbled into crumbs
- 4 tablespoon Unsalted butter melted
Peanut Butter Pie
- 1 ½ cups Heavy cream cold
- ½ cup Powdered sugar
- 16 oz Cream cheese room temperature
- 2 cups Peanut butter creamy
- 1 teaspoon Pure vanilla extract
- ½ cup Powdered sugar sifted
- 16 Reese's peanut butter cups Broken into pieces. King size peanut butter cups. If smaller cups, you will need more.
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy cream
- Reese's peanut butter cups for decoration
- Spray a 9 inch springform pan or a 9 inch pie pan with baking nonstick spray. Crumble 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.20 Oreos, 4 tablespoon Unsalted butter
- Place the pan in the freezer while you make the filling.
Peanut Butter Pie
- Freeze a metal mixing bowl and whisk attachments for a mixer for 10 minutes.
- Using a mixer, beat the cream cheese and peanut butter on high speed for 2 minutes. Add the vanilla and ½ cup of powdered sugar and mix until smooth. It will be thick.16 oz Cream cheese, 2 cups Peanut butter, 1 teaspoon Pure vanilla extract, ½ cup Powdered sugar
- Once the bowl is ready, combine the heavy cream and ½ cup of powdered sugar. Use a mixer and beat the cream on high until stiff peaks form.1 ½ cups Heavy cream, ½ 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.
- 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, ½ 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