Chocolate and peanut butter lovers, rejoice! This decadent Reese’s Peanut Butter Pie starts with a rich fudge layer, topped with a silky peanut butter filling packed with chopped peanut butter cups. It’s the kind of show-stopping dessert that’s guaranteed to impress. And thanks to a graham cracker crust, you’ll save time without sacrificing flavor.
This pie is perfect without modifications but there are a few changes that come to mind. You’ll be building it in layers, starting with hot fudge on the bottom. Instead of hot fudge you can also use the type of chocolate syrup often used on ice cream sundaes. Get the type that hardens into a shell. This will add a slight crunch to the overall texture and almost seem like you’re biting into a chocolate peanut butter bar.
We’ve shown the pie with a traditional flaky crust but nowadays you have several options in addition to the regular crust. You could use a store-bought graham cracker crust (or make your own graham cracker crust). You could also use one of the specialty crusts make by companies like Keebler and Diamond Foods. Their selections include Oreo, pecan, and even chocolate mint.
PRO TIP – If there is a secret to making this no-bake, quick and easy pie it’s to make sure the cream cheese is well softened at room temperature. I usually freeze the cream cheese for a few minutes so it’s more firm and easier to cut. I then cut the block into cubes about 1″ square. The softer the cream cheese is, the easier it will be to blend it into the peanut butter and confectioners sugar. i checked out several other versions of this same recipe and not one mentioned first freezing the cream cheese.
The most challenging step in making this pie is thoroughly mixing the cream cheese, peanut butter, and confectioners sugar. I’ve seen similar recipes that recommend using an electric mixer. I once tried it with an electric mixer and the results were disastrous. The cream cheese and peanut butter kept sticking to the beaters. Even on low the mixer just created small chunks of cream cheese that never fully blended with the other ingredients. Ultimately I removed the beaters and tried the pastry beater attachment. It seemed to work a little better but took longer than if I had simply mixed the ingredients by hand with the pastry cutter.
What You’ll Need
Key Ingredients
- 9″ graham cracker crust homemade or store bought
- Hot fudge sauce
- Cream cheese softened at room temperature for at least an hour
- Creamy peanut butter
- Confectioner’s sugar
- Cool Whip or homemade whipped cream
- Reese’s peanut butter cups
Utensils & Equipment
- Medium bowl
- Electric or hand mixer electric
- Spatula
Chocolatey Reese’s Peanut Butter Pie Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 electric mixer electric or hand mixer
- 1 spatula
Ingredients List
- 1 9" graham cracker crust homemade or store bought
- 4 oz hot fudge sauce
- 16 oz cream cheese softened at room temperature for at least an hour
- 1 cup creamy peanut butter
- 3/4 cup confectioner's sugar
- 16 oz Cool Whip or homemade whipped cream
- 4 cup Reese's peanut butter cups
Instructions
Bottom Layer
- Heat 3 ounces of the hot fudge in a saucepan or microwave.
- Pour into the crust and spread evenly.
Make The Filling
- In a medium bowl beat together the softened cream cheese, powdered sugar, and peanut butter until smooth, This is best achieved with a large fork or pastry cutter.
- Using a spatula, fold half the whipped topping into the filling but do not over mix. You want the mixture to be as fluffy as possible.
Filll It Up
- Spoon the peanut butter mixture into the pie crust and top with the remaining 8 ounces of whipped topping
Chill
- Chill the pie for at least 2 hours.
Topping
- Place the peanut butter cups in a resealable bag and crush them into small pieces. A rolling pin works great! Some people prefer the mini peanut butter cups but I use the normal size.
Serving
- When ready to serve, slice the pie into 8 pieces.
- Top each slice with pieces of the peanut butter cups and drizzle with hot fuge.