Reese’s Pie (7 ingredients!)

This incredible Reese’s pie is for all the peanut butter lovers! Every bite is filled with rich and creamy peanut butter filling. This no bake peanut butter pie is made on an Oreo crust, topped with chocolate ganache and mini Reese’s cups.

If you’re a peanut butter lover. You’re gonna love this Reese’s pie. It’s everything you’ve been dreaming of. It’s creamy, rich, peanut buttery and chocolaty. All in one bite! It’s so good, you’ll be wanting seconds. And so will everyone else. This no bake peanut butter chocolate pie is like a huge peanut butter cup but in pie form… I mean it can’t get much better than that!

Why you’ll love this Reese’s pie

• The peanut butter filling is so rich and creamy.
• It’s a no-bake pie recipe! Which makes it so quick to make.
• It’s made with only 7 simple ingredients!
• It can be made ahead of time. Making it perfect for a crowd.
• It’s a crowd pleaser and will be a huge hit at your next get together.

Ingredients needed to make the peanut butter pie

The Reese’s pie pie consists of three parts – the Oreo cookie crust, the peanut butter filling and the chocolate ganache topping.

The crust

• Oreo’s: Feel free to use any kind of Oreo’s. Double stuffed or original. You can also use a store bought crust. All will work for this recipe.
• Butter: We will be using unsalted melted butter.

The filling

• Peanut butter: I prefer using creamy and unsalted peanut butter. Salted creamy peanut butter or crunchy peanut butter should work as well.
• Cream cheese: Cream cheese makes the peanut butter filling smooth and rich. We want the cream cheese to be at room temperature. This ensures that the peanut butter filling is smooth and not lumpy.
• Sugar: To add some sweetness.
• Heavy whipping cream: This makes the filling a little lighter.

The chocolate topping

• Chocolate: Feel free to use any kind of chocolate! Chocolate chips or chocolate chunks will work. Semi-sweet or dark chocolate can be used. If you prefer sweeter chocolate milk chocolate can be used.
• Heavy whipping cream: This will help the chocolate ganache set, and stay soft when refrigerated.

Making the no bake peanut butter pie

How to make the chocolate ganache

Make the chocolate ganache first. We want the chocolate ganache to start cooling while making the pie.

1. To a medium bowl add chocolate chips and set aside. In a medium sauce pan, add heavy whipping cream. Heat heavy whipping cream on medium-low heat until almost boiling. Then pour heavy whipping cream over chocolate chips. Cover and let it sit for about one minute. (This helps the chocolate chips to soften) Then stir until smooth. Set aside.

The chocolate ganache needs to cool off before spreading over the peanut butter pie.

How to make the crust

1. In a food processor crush the Oreo’s into fine crumbs and place in a medium bowl. Melt the butter in a microwave safe bowl. Combine crushed Oreo’s and butter. Press the crust into a 9 inch pie dish. Refrigerate until ready to use.

How to make the peanut butter filling

1. In a mixer bowl beat heavy whipping cream until stiff peaks form. Transfer to a small bowl and set aside.
2. In the same mixer bowl, beat cream cheese and sugar until combined and smooth. Then add the peanut butter and beat just until smooth. Fold in heavy whipping cream.
3. Spoon peanut butter mixture over Oreo crust.
4. Spread cooled chocolate ganache over peanut butter filling. Refrigerate for at least 4-5 hours or overnight.

Once the peanut butter is set, decorate with Oreo crumbs, peanut butter cups, whipping cream, chocolate chunks…. anything! Cut a slice, take a bite and enjoy this delicious pie!

Tips for success

• Make sure the chocolate ganache has cooled before spreading it onto the pie. The chocolate ganache should still be spreadable consistency. But not runny.
• Use creamy peanut butter. This ensures that the texture of the pie is rich and creamy.
• Make sure to beat the heavy cream until stiff peaks form. I’d recommend taking the heavy whipping cream out of the refrigerator just before beating.
• Beat cream cheese and sugar until combined. If you don’t beat long enough, you can end up with a gritty texture.
• This recipe makes a lot of chocolate ganache. If you like less chocolate, spread half of the ganache. If you like lots of chocolate, spread most of the ganache. You can use the left over ganache to top cakes, pies, or even ice cream for a little chocolate drizzle.

Substitutions

• You can use a store bought chocolate cookie crust instead of making your own.
• I prefer making my own whipped cream. Which is why I chose to do heavy whipping cream. However, if you prefer, you can substitute heavy whipping cream for 1 8oz. tub of cool whip.

How to store the pie

Store in an air tight container or tightly covered with plastic wrap in the refrigerator. It will last up to 6 days. The pie can be frozen as well! You can eat the pie frozen. Or you can have the pie sit on the counter for a few minutes to soften up.

Other peanut butter dessert recipes you may like:

• Chocolate Peanut Butter Ice Cream Cake
• No Bake Peanut Butter Chocolate Bars
• Chocolate Peanut Butter Patties

If you made this recipe, I would love to hear from you! Comment and rate below. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.

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