Why You’ll Love This Recipe

No-Bake Convenience: This pie requires no baking, making it a perfect dessert for warm days or when you’re short on time.
Rich and Creamy Texture: The combination of cream cheese, peanut butter, and whipped topping creates a smooth and indulgent filling.
Chocolate and Peanut Butter Bliss: With layers of chocolate crust, creamy peanut butter filling, and a chocolate ganache topping, this pie offers a harmonious blend of flavors.
Customizable Toppings: Feel free to add extra chopped Reese’s Peanut Butter Cups or a dollop of whipped cream for an extra touch of indulgence.

Ingredients

For the Chocolate Cookie Crust:

1 ½ cups chocolate cookie crumbs (such as Oreo)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Peanut Butter Filling:

8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon pure vanilla extract
8 ounces whipped topping, thawed
1 ½ cups chopped Reese’s Peanut Butter Cups

For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips
½ cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chocolate Cookie Crust:
- In a medium bowl, combine the chocolate cookie crumbs and granulated sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Refrigerate the crust for at least 30 minutes to set.
Prepare the Peanut Butter Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the peanut butter and powdered sugar; beat until well combined and creamy.
- Mix in the vanilla extract.
- Gently fold in the thawed whipped topping until the mixture is smooth.
- Stir in 1 cup of the chopped Reese’s Peanut Butter Cups.
Assemble the Pie:
- Spread the peanut butter filling evenly into the chilled chocolate cookie crust.
- Sprinkle the remaining ½ cup of chopped Reese’s Peanut Butter Cups on top of the filling.
- Refrigerate the pie for at least 4 hours, or until firm.
Prepare the Chocolate Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Place the chocolate chips in a heatproof bowl.
- Pour the hot cream over the chocolate chips; let it sit for 2-3 minutes.
- Stir until the mixture is smooth and glossy.
- Allow the ganache to cool slightly before drizzling over the chilled pie.
Serve:
- Drizzle the cooled chocolate ganache over the pie just before serving.
- Slice and enjoy!

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

Crunchy Peanut Butter Version: Use crunchy peanut butter in the filling for added texture.
Dairy-Free Option: Substitute the cream cheese and whipped topping with dairy-free alternatives.
Nut-Free Alternative: Replace the peanut butter with sunflower seed butter for a nut-free version.

Storage/Reheating

Storage: Keep the pie refrigerated in an airtight container for up to 3 days.
Freezing: The pie can be frozen for up to 1 month. Thaw in the refrigerator before serving.

FAQs

Can I use a store-bought crust?

Yes, you can use a pre-made graham cracker or chocolate cookie crust to save time.

How can I make the pie firmer?

Ensure the pie is refrigerated for the full 4 hours to allow it to set properly.

Can I use natural peanut butter?

It’s best to use creamy, processed peanut butter for this recipe to achieve the desired texture.

How do I cut clean slices?

Use a sharp knife dipped in warm water; wipe the knife between slices for clean cuts.

Conclusion

This Reese’s Peanut Butter Cup Pie is a decadent dessert that combines the beloved flavors of chocolate and peanut butter in a creamy, no-bake treat. Perfect for special occasions or as a sweet indulgence, it’s sure to satisfy any sweet tooth.