Reese's Peanut Butter Pie

Rich creamy peanut butter pie loaded with chunks of Reese’s and nestled in a chocolate crust has saved so many family holidays for me. No baking means you can whip this together quickly even when your oven is full or the day is too hot to turn it on. The best part is the joy when you slice into that chilled pie and everyone sees the mountain of peanut butter goodness inside.

I first made this because my husband requested something cold and peanut buttery instead of cake one summer and now it is our official birthday pie. It never lasts past day two.

Ingredients

• Chocolate pie crust: Brings deep chocolate flavor and a perfect crunchy balance. Choose a sturdy store bought crust for easy slicing.

• Cream cheese: Gives the pie the creamy tang that balances the sweetness. Look for a full fat version for richness and always let it come to room temperature before mixing.

• Smooth peanut butter: Is the star of the show and makes the filling fluffy. Use a good quality brand and for natural peanut butter always stir until completely combined before using.

• Powdered sugar: Sweetens the filling and keeps it light. Sift if needed to remove any lumps.

• Heavy whipping cream: Gets whipped for a light airy texture. Make sure it is very cold for the best volume.

• Vanilla extract: Rounds out the flavors. Use pure vanilla for depth.

• Milk chocolate chips: Scatter on top for a classic finish. Opt for mini chips if you want easier and smaller bursts of chocolate.

• Mini Reese’s cups: Chopped generously across the top for the ultimate peanut butter cup feast. Choose the freshest pack for the brightest flavor.

Step-by-Step Instructions

Mix the Filling:

In a large bowl combine room temperature cream cheese powdered sugar heavy whipping cream vanilla extract and smooth peanut butter. Beat using an electric hand mixer for at least three minutes until you have a fluffy pale mixture. If you see lumps pause and scrape the bowl with a spatula then continue mixing for a creamy base.

Fill the Crust:

Spoon the fluffy peanut butter filling into your chocolate pie crust. Use an offset spatula or the back of a large spoon to gently smooth the top making sure it extends to the edges for an even layer.

Decorate the Pie:

Scatter chopped miniature Reese’s cups and chocolate chips across the whole surface pressing them slightly into the filling. Melt a spoonful of peanut butter in the microwave just until pourable then drizzle it in ribbons across the top to create beautiful stripes.

Chill to Set:

Place the pie uncovered in the coldest section of your refrigerator for a minimum of four hours or longer for the cleanest slices. If possible let it chill overnight for the firmest most decadent texture.

Serve and Enjoy:

Use a sharp knife dipped in hot water and wiped dry to cut smooth slices. Serve straight from the fridge for the creamiest peanut butter bite.

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I absolutely love the little peanut butter cups scattered on top. My youngest always sneaks one or two off the pie while it chills and we all laugh when she thinks we will not notice. The pie is such a huge hit for birthdays I have made it three times in one month.

Storage Tips

Refrigerate the pie covered with plastic wrap or in an airtight container to keep it creamy and prevent fridge odors. It will stay fresh for up to four days. You can also freeze slices by wrapping tightly in plastic then foil. Thaw overnight in the fridge for best results. Do not leave it too long at room temperature or the filling will soften.

Ingredient Substitutions

If you need a gluten free version look for chocolate cookie crusts made with gluten free cookies or make your own. You can use almond butter instead of peanut butter for a twist but the flavor will change. For dairy free pie try plant based cream cheese and coconut cream but know the filling texture will be slightly softer.

Serving Suggestions

This pie needs no extra topping but whipped cream or a scoop of vanilla ice cream will make it even more festive. For a fancier look save a few Reese’s mini cups to stand upright around the edge before serving. I love adding a sprinkle of flaky salt to the top for a perfect salty sweet combo.

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Common Recipe Questions

→ How long should this dessert chill for best texture?

Chill for at least 4-6 hours in the fridge. For a firmer texture, overnight chilling is recommended.

→ Can I use natural peanut butter instead of regular?

Yes, natural peanut butter works well. Stir thoroughly to combine oil and solids for a creamy consistency.

→ How do I achieve a smooth filling?

Use room temperature cream cheese and peanut butter, then mix until creamy to prevent lumps in the filling.

→ What’s the best way to store leftovers?

Keep the dessert covered in the fridge for up to 4 days to maintain freshness and texture.

→ Can I freeze this dessert for later?

Yes! Wrap well and freeze. Thaw in the fridge before serving to preserve the creamy texture and flavor.