Decadent and rich, this No-Bake Reese’s Peanut Butter Pie is incredible and an absolute synch to throw together. This is one of my favorite no-bake desserts, and I can’t wait for you to try it! For another easy-throw-together pie, try this Five Minute Peanut Butter Oreo Pie too!
It wasn’t until after I had kids that I really started to appreciate the chocolate and peanut butter combo. In fact, as a kid, Reese’s were my least favorite candy bar. I don’t know if it was a shift in hormones or what, but by my third kid, it had somehow moved up to one of my favorites!
Now I have a ton of peanut butter and chocolate combination recipes on the site. I can’t wait for you to try this one. It is so good and so rich that a little slice is all you need to satisfy your sweet tooth.
More Delicious Peanut Butter and Chocolate Recipes
- Peanut Butter Blossom Cookies
- Peanut Butter Cookie Pie
- Better than the Bakery Peanut Butter M&M Cookies
- Peanut Butter Fudge Bars
- Oatmeal Chocolate Chip Peanut Butter Bars
- Banana Bundt Cake with Peanut Butter Frosting and Chocolate Ganache
step by step pictures of how to make this NO-bake Reese’s Peanut Butter Pie
Frequently asked questions about making this No-Bake Reese’s Peanut Butter Pie
Can I use CRUNCHY PEANUT BUTTER?
Technically you could, but one of the best things about this pie is the silky smooth texture of the filling. I recommend using creamy.
can I make a homemade Pie crust?
Yes. To make your own crust: crush 18 Oreos into crumbs (I use my food processor). Before crushing them, take the cream filling out of half of them. Combine crumbs with 5 tbsp of melted butter. Mix thoroughly and press evenly and firmly into a 9-inch pie tin. I like to cover my hand with a plastic bag when I do this to keep my hand clean.
Can I use PB2 Peanut butter powder?
No. The texture will not come out as silky smooth.
If I don’t have a hand mixer, what should I use to mix the filling?
How long does this need to refrigerate before serving?
I like to make this pie at least 12 to 24 hours in advance. I really like the texture when it is completely set up and really cold. It has a nice thickness to it that is so decadent to eat. YUM!
Can this pie be made gluten-free?
- 1 premade 9" chocolate cookie pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 1-2 cups Cool Whip
- 10 normal sized Reese's Peanut Butter Cups
- Combine the softened cream cheese and the creamy peanut butter in a medium-sized mixing bowl. Use a hand mixer to mix until well blended.
- Add the powdered sugar and mix again until combined.
- Next, add the heavy cream and vanilla. Mix well.
- Chop 5 Reese's Peanut Butter Cups and fold them into the peanut butter mixture.
- Pour mixture into the pre-made pie crust.
- Spread an even layer of Cool Whip over the pie and then decorate with remaining Reese's Peanut Butter Cups.
- Refrigerate for 12-24 hours before serving.