Reeses Pie

Smooth and creamy peanut butter pie filling meets a layer of decadent fudge atop a buttery graham cracker crust in this no bake Reeses pie recipe! 

Why this recipe works

This Reeses pie is piled high with whipped cream, Reese’s peanut butter cups, shaved chocolate, melted peanut butter, and hot fudge. It’s rich, creamy, and oh-so-dreamy. Homemade Reese’s peanut butter pie makes the perfect holiday dessert that doesn’t require any more than 30 minutes of prep time. It’s really that easy! The hardest part is waiting for it to chill and set in the refrigerator.

Chocolate and peanut butter are a match made in perfect harmony. Aside from one of the most popular candies in the states, Reese’s peanut butter cups, these two sweets combine to make countless dessert recipes like our no-bake peanut butter bars and chocolate peanut butter balls. We simply can not get enough!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST –  If you prefer, you can make a homemade graham cracker pie crust instead of using store-bought. For 1 (8 to 9-inch) round pie, you will need: 1 1/2 cups graham cracker crumbs, 4 tablespoons granulated sugar, and 7 tablespoons melted butter. Combine everything in a large bowl, and then spread it into the bottom and up the sides of an 8 or 9-inch pie plate, pressing it to compact. Aside from graham cracker crust, you can also use an Oreo crust or a regular pie crust (make sure its baked before adding the filling).

COOL WHIP – You can use homemade stabilized whipped cream in place of Cool Whip. You do not want to use regular whipped cream as it won’t hold up on top of the pie for very long before melting.

CREAM CHEESE – For the smoothest lump-free filling, be sure to let your cream cheese come to room temperature. The quickest way to do so is to remove it from the packaging and slice it into cubes. Place the cubes on a plate to rest at room temperature for 30-45 minutes before beginning.

How to Make Reeses Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Spread the hot fudge evenly into the bottom of the pie crust.
2. Add the cream cheese and peanut butter to a large bowl. Use a handheld electric mixer to combine (the mixture will be crumbly). Beat in the powdered sugar, and then beat in 2 1/2 cups of Cool Whip (reserving the rest of the Cool Whip for topping).
3. Pour the peanut butter mixture over the top of the hot fudge layer.
4. Chill for 1 hour in the freezer or for 4 hours in the fridge.
5. Add the remaining Cool Whip to a piping bag fitted with a large star tip. Pipe 8 large rosettes of Cool Whip on the top of the pie evenly spaced apart around the outside.
6. Spread the chopped peanut butter cups on top of the center of the pie.
7. Place 1 whole miniature Reese’s peanut butter cup on top of each Cool Whip rosette.
8. Sprinkle the shaved chocolate or chocolate curls on the Cool Whip rosettes.
9. Drizzle the peanut butter and hot fudge on the chopped peanut butter cups.
10. Chill for 15 minutes in the fridge before slicing and serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

The beauty of this Reeses pie is that it doesn’t require baking, which opens up a world of different serving possibilities. You can add a layer of graham cracker crumbs, followed by the filling, and a garnish of whipped cream, etc to a parfait cup for individual servings or even assemble them in mini pie pans.

Whichever way you decide to serve this Reeses peanut butter pie, be sure to follow the chill time directions as noted in the recipe card below. The chill time allotted will give the pie time to properly set.

More Chocolate and Peanut Butter Recipes

• Peanut Butter Cups
• Chocolate Peanut Butter Fudge
• Chocolate Peanut Butter Cookies
• Chocolate Peanut Butter Cupcakes
• Fudge Brownies with Peanut Butter Frosting
• Chocolate Peanut Butter Pie

If you’re strictly a peanut butter lover, be sure to check out our no bake peanut butter pie recipe.

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Reeses Pie

This Reeses pie is piled high with whipped cream, Reese's peanut butter cups, shaved chocolate, melted peanut butter, and hot fudge. It's rich, creamy, and oh-so-dreamy.

5 from 29 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 8 servings

4 hours hrs 30 minutes mins

Calories: 859

Author: Amanda Davis

Ingredients

• ▢ 9 inch graham cracker pie crust
• ▢ ¾ cup hot fudge not warmed
• ▢ 8 ounces cream cheese at room temperature
• ▢ 1 cup creamy peanut butter
• ▢ 1 cup powdered sugar
• ▢ 16 ounces Cool Whip divided, thawed if frozen

Garnish

• ▢ remaining Cool Whip
• ▢ 8 mini Reese's peanut butter cups unwrapped, kept whole
• ▢ 1 cup mini Reeses peanut butter cups unwrapped and chopped into quarters
• ▢ 1 Tablespoons shaved chocolate or chocolate curls
• ▢ 1 Tablespoon creamy peanut butter microwaved for 5 seconds
• ▢ 1 Tablespoon hot fudge microwaved for 5 seconds

Things You’ll Need

• ▢
  Electric mixer

Before You Begin

• If you prefer, you can make a homemade graham cracker pie crust instead of using store-bought. For 1 (8 to 9-inch) round pie, you will need: 1 1/2 cup graham cracker crumbs, 4 tablespoons granulated sugar, and 7 tablespoons melted butter. Combine everything in a large bowl, and then spread it into the bottom and up the sides of an 8 or 9-inch pie plate, pressing it to compact.
• Instead of Cool Whip, you can use homemade stabilized whipped cream
• For the smoothest lump-free filling, be sure to let your cream cheese come to room temperature. The quickest way to do so is to remove it from the packaging and slice it into cubes. Place the cubes on a plate to rest at room temperature for 30-45 minutes before beginning.
• Make sure to follow the chill time directions as the recipe says. This gives the filling time to set.

Instructions

• Spread the hot fudge evenly into the bottom of the pie crust.
• Add the cream cheese and peanut butter to a large bowl. Use a handheld electric mixer to combine (the mixture will be crumbly). Beat in the powdered sugar, and then beat in 2 1/2 cups of Cool Whip (reserving the rest of the Cool Whip for topping).
• Pour the peanut butter mixture over the top of the hot fudge layer.
• Chill for 1 hour in the freezer or for 4 hours in the fridge.
• Add the remaining Cool Whip to a piping bag fitted with a large star tip. Pipe 8 large rosettes of Cool Whip on the top of the pie evenly spaced apart around the outside.
• Spread the chopped peanut butter cups on top of the center of the pie.
• Place 1 whole miniature Reese’s peanut butter cup on top of each Cool Whip rosette.
• Sprinkle the shaved chocolate or chocolate curls on the Cool Whip rosettes.
• Drizzle the peanut butter and hot fudge on the chopped peanut butter cups.
• Chill for 15 minutes in the fridge before slicing and serving.

Nutrition

Serving: 1slice | Calories: 859cal | Carbohydrates: 93g | Protein: 17g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.001g | Cholesterol: 40mg | Sodium: 614mg | Potassium: 539mg | Fiber: 5g | Sugar: 61g | Vitamin A: 502IU | Vitamin C: 0.2mg | Calcium: 156mg | Iron: 2mg

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