Reese’s Peanut Butter Pie (Easy Recipe)

It’s hard to resist the delicious combination of chocolate and peanut butter in a slice of Reese’s Peanut Butter Pie.

So don’t bother trying – just dig deep!

This spectacular dessert is simple and decadent. This is a total crowd pleaser!

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

Trust me, this Reese’s Peanut Butter Pie is a game changer. let’s start!

7 Ingredient Reese’s Peanut Butter Pie

Reese’s mugs are a favorite in my house. I guess since you’re here, you love them too.

So why not take this incredible nutty chocolate goodness and make a surprisingly creamy pie?

Add a little fresh cream, a little cream cheese, Capo! You’ve knocked this one out of the park.

Serve for birthdays, BBQ’s, holiday parties and more!

raw material

This pie doesn’t need much. Just these seven ingredients:

• pie crust – You can make your own if you want, but store buying will cut prep time in half! I love puff pastry, but if you want a no-bake dessert, use graham crackers or an Oreo crust.

• heavy cream – You whip this yourself for the best flavor. But go ahead and use a store-bought whipped topping if you prefer.

• cream cheese – Use room temperature full fat cream cheese. It will give you the thickest, richest patty.

• peanut butter – for this recipe with a creamy peanut sauce. (Sorry, crunch lovers!) This is what makes the filling so light and fluffy.

• sugar – extra sweetness.

• Reese’s Peanut Butter Cups – you’ll chop them up and put them in pies for the ultimate indulgence! Also, save some for the top.

• hot fudge – this also goes inside the pie and on top. Again, use ready-made ones for convenience.

How to Make Reese’s Peanut Butter Pie

Follow these easy steps to make Reese’s Peanut Butter Pie:

1. Bake the pie crust.

Skip this step if you are using an instant pie crust.

If not, follow package directions and bake the crust until golden brown. Then, let it cool completely.

When the crust is cold, microwave 1/2 cup of the hot fudge sauce until it’s liquid enough to fall apart. Pour it into the cold skin and spread evenly.

Place the crust in the refrigerator while you make the filling.

2. Make the pie filling.

Cut Reese’s into bite-sized pieces. I think they are best when they are about the size of a Peanut M&M.

Next, whip the cream until stiff peaks form. Remove 1 cup for the topping and place in the freezer.

In a separate bowl, beat cream cheese until smooth. Add the sugar and beat with an electric mixer until smooth.

Then add the peanut butter and mix well.

Finally, add the chopped Reese’s and a larger portion of the whipping cream and mix lightly with a spatula.

3. Assemble the pie.

Pour the pie filling into the cold crust, pour over the fudge sauce, and spread with a spatula.

Next, spread the remaining 1 cup of whipped cream over the pie. Again, spread it evenly on top.

Finally, sprinkle the last drizzle of Reese’s sugar on top, then drizzle the rest of the hot fudge over the top.

4. Cool the pie.

Place pie in refrigerator for at least 3 hours.

Serve and enjoy!

recipe tips

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

• Use a different pie crust. Eat cookie crust, Oreos, chocolate chip cookies, and even peanut butter cookies. You can even use a gluten-free crust if you want.

• Don’t skip cooldowns. The crust needs to cool before adding the filling. The same goes for fudge. If you pour the cream cheese mixture over the hot fudge, it will melt. Also, it needs to set before slicing – so three hours is a must!

• fold in cheese cream. The word “fold” in baking means to stir gently. The idea is to slowly tuck the spatula under the mixture, then fold it back on top of itself. This is the best way to add whipped cream as it keeps the cream nice and fluffy.

• Use whatever Reese’s you like. Choose from white chocolate, caramel, chocolates large and small – you name it. I would only recommend chopping them up so the pie is easier to eat.

• Use different sauces for added flavor. Hot fudge is great, but salted caramel is even better! Or make it even more 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 want!

how to store

To store, wrap pie in plastic and keep in refrigerator for 4-6 days.

If you use fresh whipped cream, up to 4 days as it may start to weep.

Alternatively, use a large airtight container. This will prevent the plastic from sticking to the top.

One thing to remember: If there are pieces of candy on top, they may be hard. Be careful when biting them.

Can You Freeze Peanut Butter Pie?

You can definitely freeze this pie.

If you’re making ahead, do everything except add the final topping. (Drizzle with crushed sugar and hot fudge.)

Or refrigerate for three hours. Then wrap in plastic and freeze for about a month.

When you’re ready to eat it, let it defrost in the refrigerator for at least 24 hours. Add final toppings and serve.

To freeze leftovers, first cut the pie into individual slices. Wrap each one in plastic wrap and add a date to know when you refrigerated it.

These slices will last 1 to 2 months.

Let them defrost in the refrigerator for about 2 hours before serving.

More Pie Recipes You’ll Love

Mock Apple Pie
Sweet Potato Pecan Pie
Cinnamon Roll Dutch Apple Pie
soft pie