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Reese’s Peanut Butter Chocolate Pie

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A rich and indulgent no-bake pie featuring a creamy peanut butter filling, chocolate ganache topping, and a crunchy Oreo crust—perfect for peanut butter and chocolate lovers.

Ingredients

Scale
  • 24 Oreo cookies (about 2 cups crumbs)
  • 5 tablespoons unsalted butter, melted
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • Reese’s peanut butter cups, chopped (for garnish)

Instructions

  1. In a food processor, crush Oreo cookies into fine crumbs. Mix with melted butter until well combined.
  2. Press the mixture into the bottom and sides of a 9-inch pie dish. Chill in the fridge for 20–30 minutes.
  3. In a large bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
  4. Fold in whipped topping until well combined and fluffy.
  5. Spread the peanut butter filling evenly into the chilled crust and return to the fridge.
  6. In a small saucepan, heat heavy cream over medium heat until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth to make ganache.
  7. Pour ganache over the peanut butter filling and spread evenly.
  8. Chill the pie for at least 4 hours or overnight until set.
  9. Garnish with chopped Reese’s peanut butter cups before serving.

Notes

  • Use mini or regular Reese’s cups for garnish, or drizzle with melted peanut butter for extra flair.
  • For a crunchier crust, bake the Oreo crust at 350°F (175°C) for 8 minutes, then cool before filling.
  • Store pie in the refrigerator for up to 5 days or freeze for up to 1 month.

Nutrition

Find it online: https://tastyera.com/reeses-peanut-butter-chocolate-pie-3/