This no bake Reese’s peanut butter pie recipe is so easy and super decadent. It is creamy and loaded with peanut butter and chocolate topping.

Peanut Butter Pie with topping.
Want to save this recipe?

Peanut butter lovers are going to go crazy over this easy pie recipe. It is so delicious and just the best pie ever. The entire recipe is very simple and not hard at all to prepare. I have been making this for years even when I’m busy!

If you love this combination, try Chocolate Peanut Butter Fudge Recipe, Reese’s Peanut Butter Cup Ice Cream and Reese’s Peanut Butter Cup Cookies.

Why we love this recipe

It’s such an easy no bake recipe that anyone can make. With only a handful of ingredients, you can serve this for any occasion. It is rich and delicious.

If you love peanut butter, it’s a must try no bake dessert.

Ingredients

Ingredients for pie - graham cracker crust, cream cheese, peanut butter, reese's peanut butter cups, chocolate syrup.
  • graham cracker pie crust
  • cream cheese softened
  • creamy peanut butter
  • mini Reese’s peanut butter cups
  • Hershey’s syrup for topping

Scroll to the bottom of the page and get the complete ingredient list.

How to make Reese’s peanut butter pie

Peanut butter and cream cheese mixture.

Step 1. First, beat the cream cheese, powdered sugar, and peanut butter together in a large bowl. You want the consistency to be smooth and creamy. I used a hand mixer but you can also use a stand mixer.

Whipped cream folded into mixture.

Step 2. Next, carefully fold in the whipped cream by hand.

Pie filling in pie crust.

Step 3. Pour the peanut butter cool whip filling into the crust. Put the pie in the fridge for 2 hours or until it firms.

Pie topped with peanut butter cups and chocolate syrup.

Step 4. The last step is to top the peanut butter filling with mini peanut butter cups. You can also chop up regular size peanut butter cups. Finally, drizzle Hershey’s chocolate syrup all over the top layer.

Storage

Cover the pie with plastic wrap and refrigerate leftovers up to 4 days. If you have an airtight container, you can also store in this.

Expert Tips

  • Refrigerate the candy. I like to put the Reese’s cups in the fridge before I put them on the cake. This is especially helpful if you are using the larger ones and need to cut them up. They are much easier to chop if chilled first. I have even put them in the freezer when I was in a hurry.
  • Graham cracker crust– The recipe calls for a premade store-bought graham cracker crust. However, you can make your own graham cracker crust with a food processor and place in a 9-inch pie plate.
  • Chocolate Pie Crust –  Change things up and use a chocolate crust. The peanut butter and chocolate combination is amazing!
  • Oreo Crust– Try using an Oreo pie crust for a change of flavor.
  • Topping – You can use anything you prefer on top of the pie. Reese’s Pieces are fun to and add a pop of color. You can even use a mixture of candy or cookie crumbs. Toss a handful of mini milk chocolate chips or even chopped brownies on top too.
  • Hot Fudge– Instead of chocolate syrup, use hot fudge. It will make this Reese’s Peanut Butter cup Pie even more decadent.

More easy pie recipes

Try this no bake peanut butter pie for a luscious treat. Please leave a star rating once you do.

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

No bake Reese’s peanut butter pie

4.81 from 26 votes
This no bake Reese's peanut butter pie recipe is so easy and super decadent. It is creamy and loaded with peanut butter and chocolate.
Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Servings 12
Cuisine American
Course Dessert
Calories 1080

Ingredients

  • (1) 9 inch graham cracker pie crust
  • 16 oz cream cheese softened
  • 3/4 cup confectioners sugar
  • 1 cup creamy peanut butter
  • 16 oz whipped topping thawed
  • 1 cup mini Reese’s peanut butter cups
  • 1/4 cup Hershey’s syrup for topping

Instructions

  • Beat the cream cheese, confectioners sugar, and peanut butter together until smooth.
  • Fold in the whipped topping with a spatula.
  • Spoon peanut butter pie filling over the graham cracker crust.
  • Chill for two hours or until firm.
  • Top with mini peanut butter cups or chopped peanut butter cups. Garnish with a drizzle of Hershey’s syrup and serve in slices.

Nutrition Facts

Calories 1080kcal, Carbohydrates 119g, Protein 16g, Fat 62g, Saturated Fat 18g, Cholesterol 48mg, Sodium 942mg, Potassium 416mg, Fiber 4g, Sugar 45g, Vitamin A 576IU, Vitamin C 1mg, Calcium 132mg, Iron 4mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating