Reese’s Peanut Butter Chocolate Pie is a decadent, no-bake dessert featuring a creamy peanut butter filling swirled with rich chocolate, all nestled within a crisp chocolate cookie crust.

Why You’ll Love This Recipe

This pie brings together everyone’s favorite flavor duo—peanut butter and chocolate—in an irresistible creamy filling. It’s easy to make (no baking required), visually stunning, and perfect for satisfying serious sweet cravings. Great for parties, potlucks, or a treat any time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate cookie crumbs (for crust)
Unsalted butter (to bind crust)
Creamy peanut butter
Cream cheese (softened)
Powdered sugar
Heavy cream (whipped)
Semisweet or milk chocolate (for melted swirls or ganache)
Vanilla extract
Salt

Directions

Prepare the crust: Combine chocolate cookie crumbs and melted butter. Press firmly into a standard 9-inch pie pan. Chill while assembling the filling.
Make peanut butter filling: Beat peanut butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy.
Whip cream: In a separate bowl, whip heavy cream to soft peaks. Gently fold into the peanut butter–cream cheese mixture until light and airy.
Assemble: Dollop or spread the peanut butter filling into the crust.
Add chocolate swirls: Melt chocolate and drizzle or swirl on top of the filling. Use a knife to swirl for an attractive marbled effect.
Chill: Refrigerate for at least 3 hours (or overnight) to allow the pie to set.
Serve: Optional—top with extra whipped cream, a sprinkle of crushed peanut butter cups, or chopped peanuts.

Servings and timing

Yield: 8–10 servings
Prep time: 20 minutes
Chill time: At least 3 hours
Total time: Around 3¼ hours

Variations

Nutty crunch: Sprinkle chopped peanuts or peanut butter–filled chocolate candies on top.
Peanut butter cup base: Line the crust with halved mini peanut butter cups before adding the filling.
Salted caramel swirl: Replace chocolate swirls with salted caramel for a twist.
Low‑sugar version: Use a low-sugar peanut butter and reduce powdered sugar by ¼ cup.

Storage/Reheating

Storage: Keep pie covered in the refrigerator for up to 4 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Serving: Serve chilled. No reheating needed—slice straight from the fridge for clean cuts.

FAQs

Can I make this pie ahead of time?

Yes—assemble and refrigerate the pie up to a day in advance. This also improves flavor melding and texture.

Can I bake the crust instead of chilling?

No baking is needed, but you can chill the crust for 30 minutes to help it set firmly.

What chocolate works best for the swirls?

Use high-quality semisweet or milk chocolate bars or chips. You can also use chocolate ganache for a richer swirl.

Is this gluten‑free?

Yes—use gluten‑free chocolate cookies for the crust to make the pie gluten‑free.

Can I substitute Greek yogurt for cream cheese?

Not recommended—the texture and flavor will be altered significantly.

How firm should the filling be before swirling chocolate?

It should be thick enough to hold the swirls. If too loose, refrigerate for 15 minutes first.

Can I use natural peanut butter?

Stir natural peanut butter well before measuring. It may yield a slightly softer filling.

Why did my pie filling separate?

Overfolding whipped cream or using cold ingredients can cause separation. Gently fold until just combined.

Can I make individual servings?

Yes—prepare in mini tart pans or parfait glasses, adjusting chilling time to about 2 hours.

Can I add crushed Reese’s on top?

Absolutely! A sprinkle of chopped Reese’s peanut butter cups before serving adds texture and flair.

Conclusion

Reese’s Peanut Butter Chocolate Pie is the ultimate indulgence for peanut butter and chocolate lovers. With its creamy, dreamy filling and easy, no-bake preparation, it’s a crowd-pleasing dessert that promises satisfaction with every slice.

Reese’s Peanut Butter Chocolate Pie

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Reese’s Peanut Butter Chocolate Pie is a no-bake, ultra-creamy dessert with a chocolate cookie crust, luscious peanut butter–cream cheese filling, and rich chocolate swirls for a stunning finish.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 hours 15 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

In a medium bowl, combine chocolate cookie crumbs with melted butter. Press firmly into a 9-inch pie pan. Chill while preparing the filling.
In a large bowl, beat together peanut butter, softened cream cheese, powdered sugar, vanilla, and salt until smooth and creamy.
In a separate bowl, whip heavy cream to soft peaks. Gently fold into the peanut butter mixture until light and fluffy.
Spoon or spread the peanut butter filling evenly into the chilled crust.
Drizzle melted chocolate over the top. Use a knife or toothpick to swirl into the filling for a marbled effect.
Refrigerate the pie for at least 3 hours, or overnight, to allow it to set.
Optional: Before serving, garnish with whipped cream, crushed Reese’s, or chopped peanuts.

Notes

Chill the pie thoroughly to achieve clean slices and optimal texture.
Natural peanut butter can be used but may result in a softer filling—stir well before measuring.
Use high-quality chocolate for the swirls or substitute with ganache for extra richness.
This pie can be made a day in advance for best flavor and structure.
Top with additional Reese’s pieces or peanuts for added crunch and visual appeal.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 24g
Sodium: 220mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg