Reese’s Peanut Butter Pie (Easy Recipe)

It’s hard to resist the indulgent combo of chocolate and peanut butter in a slice of Reese’s peanut butter pie.

So don’t bother trying – just dig in!

This spectacular dessert is simple yet decadent. And it’s a total crowd-pleaser!

Not only does it taste incredible, but the creamy texture is to die for. Plus, it’s a breeze to whip up.

This Reese’s peanut butter pie is a guaranteed crowd-pleaser. It’s my go-to for family gatherings, holidays, and outdoor cookouts.

7-Ingredient Reese’s Peanut Butter Pie

Reese’s cups are a family fave in my house. And I’m guessing, since you’re here, you love that peanut butter and chocolate combo, too.

So why not take that incredible nutty-chocolatey goodness and make an insanely good cream pie?

Add a little whipped cream, some cream cheese, and KAPOW! You’ve knocked this one right out of the park.

Serve it for birthdays, BBQs, holiday parties, and more!

Ingredients

You don’t need much for this peanut butter pie. Just seven simple ingredients: 

• Pie Crust: Make your own if you like, but store-bought will cut the prep time in half! I like flaky pastry, but if you want a no-bake dessert, use a graham cracker or Oreo crust.

• Heavy Whipping Cream: You’ll whip this yourself, and it has the best flavor. But you can use store-bought whipped topping if you prefer.

• Cream Cheese: Use room-temperature, full-fat cream cheese. It’ll give you the thickest, richest pie.

• Peanut Butter: Go with creamy peanut butter for this recipe. (Sorry, crunchy lovers!) That’s what makes the filling so light and fluffy. 

• Sugar: For extra sweetness.

• Reese’s Peanut Butter Cups: Chop these up and put them inside the pie for maximum indulgence! Also, save some for the top.

• Hot Fudge: This, too, goes inside the pie and on top. And again, use ready-made for convenience.

How to Make Reese’s Peanut Butter Pie 

Follow these simple steps to make Reese’s peanut butter pie: 

1. BAKE THE CRUST. If using a ready-to-eat pie crust, skip this step. If not, bake it per the package instructions until golden brown. Then, leave it to cool.

2. ADD FUDGE SAUCE. Once the crust has cooled, microwave 1/2 cup hot fudge sauce until it’s spreadable. Pour it into the pie crust and spread evenly. Pop the crust into the fridge while you make the filling.

3. MAKE THE FILLING. Chop the Reese’s into bite-sized pieces. Next, whip the cream to stiff peaks. Make the sweetened cream cheese and mix everything together.

4. ASSEMBLE. Pour the pie filling into the cold crust, over the fudge sauce. Spread it out with a spatula. Top with more whipped cream and sprinkle the last of the Reese’s on top. Drizzle the rest of the hot fudge over that.

5. CHILL. Place the pie in the fridge for a minimum of 3 hours. Serve, and enjoy! 

Recipe Tips & Tricks 

Here are a few tips, tricks, and variations to keep in mind: 

• Use a different pie crust. Go for a cracker crust, Oreo, chocolate cookie, or even peanut butter cookies. You could even use a gluten-free crust if you like.

• Don’t skip the cooling times. The crust needs to be cold before you add the filling. The same goes for the fudge. If you pour the cream cheese mixture over warm hot fudge, it’ll melt. Also, it needs to set before it will slice – so 3 hours is a must!

• Fold in the cream. The term “folding” in baking means to very gently stir. The idea is to slowly tuck the spatula under the mix and fold it back on top of itself. This is the best way to incorporate whipped cream to keep it nice and fluffy.

• Use whatever Reese’s you prefer. Go for white chocolate, caramel, big, small – you name it. I only recommend chopping them so the pie is easier to eat.

• Use different sauces for extra flavor. Hot fudge is great, but salted caramel is better! Or make it extra indulgent with a drizzle of marshmallow fluff! 

• Add different candies. It’s a Reese’s pie, but that doesn’t mean you can’t add Reese’s Pieces or even Rolos if you like!

How to Store 

Before we get to the storage tips, there are a couple of things to remember.

First of all, if you used freshly made whipped cream, 4 days in the fridge is all you’ll get. After that, it’ll start to weep.

Secondly, the candy chunks on top may harden in the fridge. Be careful when biting into them. Now, for the tips…

To Store: Wrap the pie in plastic, or place it in a large, airtight container. Keep it in the fridge for 4-6 days, depending on what kind of whipped cream you used.

To Make Ahead: Prepare the pie as directed but leave off the toppings. Chill it for 3 hours, then wrap it in plastic wrap and freeze for up to 1 month.

To Freeze: Cut the pie into individual slices. Wrap them separately in plastic wrap and date them. Freeze for 1 to 2 months.

To Thaw: Let the pie (or slices) thaw in the fridge overnight. Then, add any desired toppings and serve.

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