Reese’s Pie (7 ingredients!)

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This incredible no bake peanut butter chocolate pie is for all the peanut butter lovers! Every bite is filled with rich peanut butter filling. The peanut butter filling is made on an Oreo crust and topped with chocolate.



For the crust

  • 3 3/4 cups Oreos, crushed
  • 5 tbsp. butter, melted

For the peanut butter filling

  • 8 oz. cream cheese, room temp
  • 2/3 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 cup heavy whipping cream

Chocolate ganache

  • 8 oz. chocolate
  • 1 cup heavy whipping cream


  1. Make the chocolate ganache first. 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.  Then stir until smooth. Set aside. (The chocolate ganache needs to cool off before spreading over the peanut butter pie.)
  2. In a food processor crush the Oreo’s and place in a medium bowl. Melt the butter in a microwave safe bowl.
  3. Combine crushed Oreo’s and butter. Press the crust into a 9 inch pie dish. Refrigerate until ready.
  4. In a mixer bowl beat heavy whipping cream until stiff peaks form. Transfer to a bowl and set aside.
  5. In the same mixer bowl, beat cream cheese and sugar until combined and smooth.
  6. Add the peanut butter and beat just until smooth.
  7. Fold in heavy whipping cream.
  8. Spoon peanut butter mixture over Oreo crust.
  9. Spread cooled chocolate ganache over peanut butter filling. Spread half of the ganache if you like less chocolate. Spread almost all ganache if you’d like a thick layer of chocolate.
  10. Refrigerate for at least 4-5 hours or overnight.


  • 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.