A chocolate and peanut butter dream combo! This Reese's pie has a graham cracker crust, creamy peanut butter filling with Reese's peanut butter cups, topped with cool whip and drizzled with chocolate and peanut butter. It's decadent, delicious and always a huge hit!
4king size Reese's peanut butter cupscut into ¼-1/2 inch pieces
4king size Reese's peanut butter lover peanut butter cupscut into ¼-1/2 inch pieces
8thin Reese's dark chocolate peanut butter cupsI decorate the top of the pie with these, leave them whole
8ozcream cheeseroom temp
¾cuppeanut butter I use smooth
1¾cuppowdered sugar
¾cup heavy creamchilled
Topping
8ozcool whip
4ozsemi sweet chocolate chipsmelted
3ozpeanut buttermelted
1ozdark chocolateshaved
Instructions
Making the Crust
Preheat the oven to 350°F
Blend the graham crackers in a food processor until you have a fine crumb
Mix all of the crust ingredients together in a medium bowl and stir until well combined
Press crust mix firmly into the bottom and sides of the pie dish then bake for 10 minutes
Remove from oven and allow to cool on a wire rack
Making the Filling
Beat cream cheese and peanut butter with an electric mixer on low-medium speed for 1 minute in a large bowl
Mix in powdered sugar until well combined
In a separate medium bowl, beat the heavy cream until stiff peaks are formed
Mix ¼ of the heavy cream into the peanut butter mixture
Take ½ of the remaining heavy cream and FOLD it into the peanut butter mixture
Fold the remaining heavy cream into peanut butter mixture
Fold ⅔ of the chopped Reese's peanut butter cups into the peanut butter mixture
Building the Pie
Sprinkle the crushed pretzels and remaining ⅓ of the Reese's cups evenly into the bottom of the cooled crust
Add the peanut butter filling to the crust and spread evenly
Top the peanut butter filling with cool whip
Place the 8 thin Reese's dark peanut butter cups around the edge of the pie
Drizzle chocolate and peanut butter over the top of the pie then top with shaved chocoalte
Refrigerate the pie for at least 4 hours or up to overnight
Cut and serve pie chilled
Notes
Although it may be tempting not to, you need to let this Easy Reese's Peanut Butter Cups Pie recipe chill for at least 4 hours or up to overnight before serving. If not, you'll be left with a sloppy mess.
You can make this already easy pie recipe even easier by using store bought premade crust. Use graham cracker crust or Oreo crust! If you'd like to make your own Oreo crust then you can use the crust recipe from my Strawberry Cheesecake Bars!
Use hot fudge instead of melted chocolate for the drizzle topping. If you have hot fudge on hand but no semi sweet chocolate, it works just fine. It won't set hard like the semi sweet chocolate does however, it's still delicious.
Use whatever Reese's cups you like! I use a mixture of the regular, peanut butter lovers and the thin dark Reese's peanut butter cups. As long as it's the same amount, any of them would work fine in this no bake recipe!
This Easy Reese's Peanut Butter Cups Pie recipe is very rich and sweet. You only need a small slice! Usually.. depending on your mood!
This no bake pie uses simple ingredients that are easily found at your local grocery store! Easy shopping, easy to make!
Don't know how to shave chocolate?! Just use your vegetable peeler on a chocolate bar!
When beating cream to stiff peaks it's best to use COLD cream. Make sure you don't take it out of the fridge until you need it. You can also chill the bowl that you're beating it in if you'd like.
Melt your chocolate in the microwave! Microwave the semi sweet chips for seconds at a time, stirring between each time until melted.
I warm my peanut butter in the microwave for about 10 seconds or so.
Use a plastic sandwich bag to drizzle the chocolate and the peanut butter. Fill each bag with the melted chocolate or peanut butter then snip a small whole on the end with scissors and drizzle!