Reese’s Peanut Butter Cup Pie is made with a simple vanilla wafer crust and a creamy peanut butter filling. This simple pie recipe is packed with Reese’s Peanut Butter cups!
We love all varieties of pie, but the simple ones are the best. Only a few minutes of prep time and a few hours of chill time and the pie is ready to serve. This creamy peanut butter pie can be made ahead of time, making it so easy to take to parties and other special occasions.
REESE’S PEANUT BUTTER CUP PIE
Reese’s Peanut Butter Cup Pie begins with a crust made from crushed vanilla wafer cookies. You can use a pre-made graham cracker crust if you don’t want to turn the oven on! The filling is made with cream cheese, powdered sugar, peanut butter, whipped topping, heavy cream, and chopped peanut butter cups. Add more peanut butter cups on top, along with some peanut butter chips! Chill the pie, then slice and serve.
Ingredients in Reese’s Peanut Butter Cup Pie
PIE CRUST:
Vanilla wafers – You will need 3 cups of vanilla wafers which is about 50 cookies.
Sugar – Mix a little sugar in with the cookie crumbs to sweeten it up just a little bit more!
Butter – Melted butter will bind the crumbs together to form the pie crust.
PIE FILLING:
Cream cheese – You can use any variety of cream cheese (low-fat, regular, or non-fat). Make sure the cream cheese is softened to room temperature before adding to the other ingredients.
Powdered sugar – Adds a little bit of sweetness to the pie, while maintaining the smooth texture.
Cream – The heavy cream adds richness and liquid to the pie filling. You can use milk if you prefer, but you may want to use a bit less so that the pie filling isn’t too runny.
Peanut butter – Add 3/4 cup of creamy peanut butter to the filling. You can definitely use chunky peanut butter if you’d like more texture in the pie.
Cool Whip – You will need 12 ounces of Cool Whip. Make sure it is completely thawed before mixing into the other ingredients.
Reese’s Peanut Butter Cups – Chop up about 8 peanut butter cups to add to the filling if you’d like. If you want the pie to be smooth, you can skip this part!
PIE TOPPING:
Mini Reese’s Peanut Butter cups – You will need 25 mini peanut butter cups to chop up and sprinkle over the top of the peanut butter pie filling.
Peanut butter chips – Adding 1/2 cup of peanut butter chips on top of the pie adds even more peanut butter flavor. You can leave these out or replace them with regular chocolate chips if you prefer.
How to make Reese’s Peanut Butter Cup Pie
MAKE THE CRUST
Preheat your oven to 325℉.
Add the vanilla wafers to a food processor and process for 30 to 60 seconds or until they turn into crumbs. Add the sugar and butter and pulse until it starts to ball up.
Then press into the bottom and edges of a round baking dish or pie pan and bake for about 10 minutes. Set aside to cool.
MAKE THE FILLING
While the crust is baking, start making the filling by adding the cream cheese and powdered sugar to a large mixing bowl and beating until smooth.
Add the peanut butter and slowly add the heavy cream into the cream cheese mixture and beat until smooth again.
Fold in the Cool Whip until well combined.
Gently stir in the chopped peanut butter cups. If you want a smooth pie filling, you can skip this step and just add more peanut butter cups on top.
ASSEMBLE THE PIE
Scrape the filling on top of the cooled crust.
Evenly sprinkle the mini peanut butter cups and peanut butter chips on top.
Let set in the fridge for 4+ hours, preferably overnight, before slicing and serving!
Reese’s Peanut Butter Cup Pie
Ingredients
Pie crust:
- 3 cups vanilla wafers about 50 cookies
- ¼ cup granulated sugar
- 4 tablespoons butter melted
Pie filling:
- 8 ounces cream cheese
- 1 cup powdered sugar
- ¾ cup heavy cream
- ¾ cup creamy peanut butter
- 8 ounces Cool Whip thawed
- 8 Reese’s Peanut Butter Cups chopped (optional)
Pie topping:
- 25 mini Reese’s Peanut Butter cups chopped
- ½ cup peanut butter chips
Instructions
- MAKE THE CRUST: Preheat your oven to 325℉.
- Add the vanilla wafers to a food processor and process for 30 to 60 seconds or until they turn into crumbs. Add the sugar and butter and pulse until it starts to ball up.
- Then press into the bottom and edges of a round baking dish or pie pan and bake for about 10 minutes. Set aside to cool.
- MAKE THE FILLING: While the crust is baking, start making the filling by adding the cream cheese and powdered sugar to a large mixing bowl and beating until smooth.
- Add the peanut butter and slowly add the heavy cream into the cream cheese mixture and beat until smooth again.
- Fold in the Cool Whip until well combined. Gently stir in the chopped peanut butter cups. If you want a smooth pie filling, you can skip this step and just add more peanut butter cups on top.
- ASSEMBLE THE PIE: Scrape the filling on top of the cooled crust, and evenly sprinkle the mini peanut butter cups and peanut butter chips on top.
- Let set in the fridge for 4+ hours, preferably overnight, before slicing and serving!
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
FAQs
How will I know this pie is set and ready to eat?
You will know this pie is ready to eat when you can cut into it with a knife and most of the filling doesn’t stick to the knife. Be sure to wait at least 4 hours after placing it in the fridge before cutting into it. If you can wait until the next day to slice into it, even better!
How long does this pie last in the fridge?
To save this pie, cover it with plastic wrap and keep it in the fridge for up to 4-5 days.
Can I use a pre-made graham cracker or Oreo crust instead of making the crust in this recipe?
Of course! To get a similar flavor profile, use a graham cracker crust or shortbread crust, rather than Oreo. Then, start the recipe on step 4. If you use a pre-made crust, this pie is completely no-bake!
Can I make this pie ahead of time?
Yes! This is a great pie to make ahead of time as the more time it has to sit in the fridge, the better.
Should the cream cheese and cool whip be at room temperature before use?
The Cool Whip should be thawed but should be kept in the refrigerator until ready to use. The cream cheese should be softened to room temperature before adding to the other ingredients.
MORE DELICIOUS PEANUT BUTTER DESSERT RECIPES TO TRY:
- PEANUT BUTTER BROWNIE BUNDT CAKE
- OREO PEANUT BUTTER PIE
- REESE’S BROWNIE PIE
- REESE’S PEANUT BUTTER CUP ICE CREAM
- REESE’S RICE KRISPIE TREATS
- PEANUT BUTTER CUP BROWNIE TRIFLE
- REESE’S CHOCOLATE DUMP CAKE
- FROZEN PEANUT BUTTER PIE
- REESE’S PEANUT BUTTER PUDDING COOKIES
- PEANUT BUTTER BLONDIES
- REESE’S KRISPIE NO-BAKE COOKIES
- REESE’S PEANUT BUTTER COOKIES
Reese’s Peanut Butter Cup Pie is made with a simple vanilla wafer crust and a creamy peanut butter filling. This simple pie recipe is packed with Reese’s Peanut Butter cups!
Leave a Reply