Looking for an amazing no bake peanut butter pie recipe? This Reese’s peanut butter pie is one of the BEST! It’s a no bake recipe, making this simple Reese’s pie fantastic for just about any occasion. A great make-ahead dessert.
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Do you know someone that’s a total chocolate and peanut butter lover? Are you that someone? Good news – this no bake peanut butter pie recipe is the perfect dessert to satisfy that sweet tooth.
Made with the perfect amount of chocolate and peanut butter, this peanut butter pie recipe is made with an OREO crust, hot fudge filling and is topped with Reese’s peanut butter cups. Chocolate and peanut butter doesn’t get much better than this!
What do I need to make no bake peanut butter pie?
- OREO cookies – or any other store brand of chocolate sandwich cookies. If you’re looking to save some time, you could also purchase a pre-made OREO crust.
- Butter – butter is necessary for creating your OREO crust. The butter acts as the bonding agent to keep the crust sticking together.
- Hot fudge ice cream topping – this is a fantastic addition to this peanut butter pie! It is drizzled in the bottom of the crust, creating a fantastic chocolate addition to the filling.
- Cream cheese – this is necessary in creating the peanut butter pie filling.
- Powdered sugar – the sweetener for this pie. If you’re looking to cut some calories and sugar, I recommend using Swerve Confectioners Sugar substitute.
- Creamy Peanut Butter – I recommend using creamy peanut butter. You could also use chunky, however, the filling will have small bits of peanuts and not be as smooth.
- Milk – helpful in creating a smooth filling.
- Cool Whip topping – you’ll need either 2 – 8 oz. containers OR 1 large 16 oz. container divided. Half (8 oz.) of the Cool Whip will go into the filling, and the other half will be for the topping of the pie. You can also use my Homemade Cool Whip recipe.
- Toppings – feel free to use a variety of Mini Reese’s peanut butter cups, chopped peanuts, peanut butter chips and/or additional hot fudge topping.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make Reese’s pie?
To make this peanut butter pie recipe, you’ll first start my making your OREO crust. In a food processor or blender, crush the OREO cookies into crumbs. Then, add the melted butter. The butter will work help the crumbs stick together to form a crust.
Press the crumb mixture firmly into the bottom and sides of the pie plate. Once the crust is formed, add the hot fudge sauce to the bottom of the crust.
Place the crust into the freezer to help set-up and harden while you make the peanut butter pie filling.
How do I make peanut butter pie filling?
To make the no bake peanut butter pie filling, start by creaming together the cream cheese, powdered sugar and milk.
Note: It is very important to make sure you are working with cream cheese that is room temperature. If the cream cheese is very cold, coming right from the refrigerator, you’ll end up with a lumpy pie filling.
Once the cream cheese, powdered sugar and milk come together, add in the creamy peanut butter, and beat until very smooth.
Ingredient Substitutions and Recommendations:
- OREO’s – instead of OREO cookies, you could also use Nutter Butter peanut butter cookies for the crust.
- Powdered sugar – if you’re looking to save some calories, I recommend using Swerve Confectioners Sugar substitute.
- Cool Whip – you could also use homemade stabilized whipped cream.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Next, to the peanut butter mixture, add in the Cool Whip (thawed whipped topping). Use a rubber scraper to fold these ingredients together. The mixture should be smooth and fluffy.
Pour the peanut butter filling into the chilled OREO crust. Spread the filling evenly into the crust, then top the peanut butter filling with the remaining Cool Whip topping.
Chill the pie for at least 2 hours. The pie will need to be refrigerated in order for the filling to firm up and make it easy to slice.
Toppings for your Reese’s peanut butter pie:
This creamy peanut butter pie can be topped with a number of different toppings. In addition to the extra Cool whip, I also chose mini Reese’s peanut butter cups, and additional hot fudge topping. Here are a few other topping options that would be perfect for this no bake peanut butter pie:
- Chopped peanuts
- Peanut Butter Sauce
- Chocolate shavings or curls (use a vegetable peeler to shave curls from a chocolate bar)
- Crushed OREO’s
- Crushed peanut butter cookies, like Nutter Butter’s
- Peanut Butter Chips
- Chocolate Chips – regular or mini
For best results, I recommend adding the toppings just before slicing and serving.
Frequently asked questions about making no bake peanut butter pie:
Peanut butter pie is typically made in an OREO crust. The peanut butter pie filling consists of cream cheese, powdered sugar, creamy peanut butter, milk and whipped topping/whipped cream.
When tightly covered with plastic wrap, or sealed in an airtight container, peanut butter pie will last for up to 5 days refrigerated.
On average, a slice of peanut butter pie will contain upwards of 40 grams of sugar.
Depending on the toppings and ingredients used, a slice of peanut butter pie has 500-600 calories.
Yes, peanut butter pie can definitely be made in advance of a party or holiday dinner. I recommend making it the day/night before. Make and cover the pie with plastic wrap (wait to add the toppings until just before serving), and refrigerate overnight.
Love chocolate and peanut butter? Check out our other chocolate and peanut butter recipes:
- Reese’s Peanut Butter Cup Cookies
- Chocolate Peanut Butter Rice Krispie Treats
- Reese’s Pieces Cookies
- Peanut Butter Banana Muffins
- Peanut Butter Banana Baked Oatmeal
- Chocolate Chip Peanut Butter Banana Bread
- Peanut Butter & Banana Smoothie
- The BEST Monster Cookie Recipe
- No Bake Chocolate Cheesecake
If you loved this no bake dessert recipe, check out these other recipe ideas:
No Bake Peanut Butter Pie
Looking for an easy, delicious no bake peanut butter pie? This Reese's peanut butter pie recipe is made with an OREO crust, and topped with Reese's peanut butter cups for a peanut butter lovers dream!
- 25 chocolate sandwich cookies (like OREO's)
- 5 Tbsp. butter, melted
- 1/3 cup hot fudge ice cream topping
Peanut Butter Filling:
- 1 (8 oz.) pkg, cream cheese, room temperature
- 1/2 cup powdered sugar
- 2/3 cup creamy peanut butter
- 1/2 cup milk
- 1 (16 oz.) container, Cool Whip, thawed (divided)
- 1 cup Reese's mini peanut butter cups, halved
- Cool Whip topping (remainder of the 16 oz. container listed above)
- Hot fudge topping (optional)
- Lightly spray a 9.5" pie plate with non-stick spray. Set aside.
- In a food processor or blender, crush the cookies into crumbs. Turn out the crumbs into the prepared pie plate and add the melted butter. Mix together until the crumbs are well combined. Press the crumb mixture firmly into the bottom and sides of the pie plate.
- Pour the hot fudge topping onto the bottom of the crust. Place the prepared crust in the freezer to set while you make the filling.
- Using a hand or stand mixer, add the room temperature cream cheese and powdered sugar. Beat until smooth and creamy. Add in the peanut butter and milk and mix until completely combined. Mixture should be thick and smooth.
- Add in HALF of the 16 oz. container of Cool Whip, to the peanut butter mixture. Use a rubber scraper to fold into the peanut butter mixture. Make sure the mixture is well combined.
- Pour the peanut butter filling into the chilled crust. Spread evenly with a rubber scraper or off-set spatula. Top the peanut butter filling with the remaining 8 oz. (the other half container) of Cool Whip. Top with the Reese's peanut butter cups.
- Refrigerate the pie for at least 2 hours for the filling to become set. If refrigerating over night, cover loosely with plastic wrap.
- Slice and enjoy!
Note that this recipe calls for 1 large 16 oz. container of Cool Whip. You could also purchase (2) 8 oz. containers as well. One (8 oz) container would go into the filling and the other container would be for the topping of the pie. You can also use my Homemade Cool Whip recipe. Be sure to double it.
This pie CAN be made in advance for any special occasion or holiday meal. The pie can be made up to 24 hours in advance. When refrigerating, cover the top of the pie with plastic wrap. Consider adding the toppings (remaining Cool Whip, peanut butter cups and hot fudge) just before serving.
Leftovers of the pie need to be refrigerated. Cover leftovers tightly with plastic wrap, or store slices in an airtight container. Leftovers will keep refrigerated for up to 5 days.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 38gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 33mgSodium: 375mgCarbohydrates: 54gFiber: 4gSugar: 40gProtein: 12g
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