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If you love peanut butter and chocolate, this Chocolate Peanut Butter Cup Pie is a dessert for you. It is chocolatey, peanutty, cold, creamy & so delicious.
There is a reason why one of the most popular candies out there is Reese’s Peanut Butter Cups. Chocolate and peanut butter are a perfect match. A friend of ours once told us he loves to eat his peanut butter cups chilled in the fridge. So we had to try it, and now that is what I typically do with them when we buy them. Do you prefer them chilled? If you haven’t tried it yet…I would highly suggest you give that a try.
This pie is basically that…chilled peanut butter and chocolate. It is no bake – which makes it a perfect summer treat! There are so many reasons to love a no-bake recipe, but I especially love not having to turn on the oven when it is hot outside.
Why No Bake Recipes?
- You can make them when it is hot outside and not heat up the house.
- They are usually sooo easy to make.
- Again, no need to turn on the oven – that’s a win for me!
Ingredients in Chocolate Peanut Butter Pie
For the Pie Crust
- Oreos
- Melted Butter
- Or, you can use a premade Oreo Pie Crust
For the Filling
- Creamy Peanut Butter
- Cream Cheese
- Cool Whip
For the Chocolate Ganache
- Semi-Sweet Chocolate Chips
- Heavy Whipping Cream
To Top the Pie Off
- Peanut Butter Cups – I like to use miniature peanut butter cups. Half will be chopped coarsely, and the other half will be sliced in half.
How to Make No Bake Reese’s Pie
To make this pie, first, I would suggest getting your peanut butter cups ready. This way, you are not rushing to cut them in half while the ganache is hardening. I usually cut in half about nine (ok, nine are needed for the pie…I might just happen to cut a few extra to sample!) Then chop up more coarsely to spread over the entire pie.
A little tip…place the peanut butter cups in the fridge to chill for a little bit before cutting them, especially if it is warm outside. Otherwise, you will get the chocolate all over your fingers, and it will be a mess.
Once you have them cut, set them aside.
To make the crust, simply use your blender, hand mixer, or food processor to crush the Oreos into fine crumbs. Then add the melted butter to the crumbs in a bowl and stir until it is well blended. Pour the crumb mixture into your pie dish and to make your crust, use the back of a spoon to press against the sides and bottom of the pie plate.
Spread out the crumb mixture evenly. Then place in the freezer for 30 minutes. If you prefer to skip this step and buy a premade Oreo crust…go ahead and do that. Whatever works best for you.
While the crust is setting, go ahead and make the filling. You just need to mix the peanut butter and cream cheese together with an electric mixture until it is well blended. Make sure the cream cheese is softened so it will mix better with the peanut butter. Once it is mixed, it will look a bit crumbly. Then add in the cool whip and mix until everything is blended together well.
Pull out the pie crust and scoop the filling into the pie crust, spreading it out throughout the pie crust. And then place it back in the freezer for another 30 minutes.
While that is setting up in the freezer, you can make the ganache.
In a pot, heat the heavy whipping cream until it is just about to boil, stirring occasionally.
Pour the chocolate chips into a bowl and once the heavy whipping cream is ready, pour it over the chocolate chips. Let that sit for 1-2 minutes. Then stir with a spatula in the same direction. Once you get it going, switch over to a wire whisk. Whisk it until it is smooth. You might have to use a little muscle to get it going, but it will get there.
Let the ganache sit until it is at room temperature. Once it has cooled down, pour it over the pie and spread it out evenly. Immediately gently press the halved peanut butter cups along the edges of the pie and sprinkle the coarsely chopped peanut butter cups over the pie.
Now is the hard part – let it chill for a couple of hours and wait to dive into it! Cover the pie with foil and place it in your freezer for 2 hours.
Another little tip…slice up the pie into small pieces. It is a very sweet pie. You can always go back for another one if you want…but I would suggest starting with small pieces.
How to Store Leftover Pie
Any leftover pie should be covered and placed back in the freezer. It will keep for a few weeks, but I doubt it will last that long!
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Love Peanut Butter & Chocolate?
If the peanut butter and chocolate combo is your thing, check out these other recipes:
- Ultimate Peanut Butter and Chocolate Chip Cookies
- Peanut Butter Chocolate Kiss Cookies
- Chocolate Peanut Butter Smoothie Bowl
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Chocolate Peanut Butter Pie
Ingredients
For the Pie Crust
- 1 package Oreos finely crushed
- ¼ cup unsalted butter melted
For the Filling
- ¾ cup creamy peanut butter
- 4 ounces cream cheese softened
- 12 ounces cool whip thawed
For the Chocolate Ganache
- 1 ½ cup semisweet chocolate chips
- ½ cup heavy whipping cream
To Top the Pie Off
- Peanut Butter Cups about 9, cut in half to place along the edge of the pie (I like to use the miniature peanut butter cups)
- Peanut Butter Cups coarsely chopped, to sprinkle over the pie (I like to use the miniature peanut butter cups)
Instructions
- Prepare peanut butter cups by cutting some in half and coarsely chopping some.Peanut Butter Cups, Peanut Butter Cups
For the Crust
- Crush up the Oreo cookies into fine crumbs using a blender or food processor.1 package Oreos
- Mix together the crumbs and melted butter in a bowl until well blended.¼ cup unsalted butter
- Form a pie crust using the back of a spoon in your pie dish.
- Place it in your freezer for 30 minutes or until you have the filling ready.
For the Filling
- Mix together the peanut butter and cream cheese with an electric mixer. Add in the cool whip and mix until combined.¾ cup creamy peanut butter, 4 ounces cream cheese, 12 ounces cool whip
- Scoop filling into the pie crust and spread out evenly. Freeze for 30 minutes.
For the Chocolate Ganache
- Heat the heavy whipping cream in a pot on low heat until the heavy whipping cream is just about to boil, stirring occasionally.½ cup heavy whipping cream
- Place the chocolate chips into a medium sized bowl. Pour the heavy whipping cream over the chocolate chips and let it sit for 1-2 minutes.1 ½ cup semisweet chocolate chips
- Stir with a spatula in the same motion, switching to a whisk once you get it going. Whisk it together until it is smooth.
- Let it sit to cool to room temperature before putting it on the pie.
Topping Off the Pie
- Pour the ganache over the pie. Immediately place the halved peanut butter cups around the edges of the pie where the ganache is. Then sprinkle as many coarsely crushed peanut butter cups over the pie. (You want to do this before the ganache hardens.)
- Cover with foil and place back into the freezer 2 hours.
- Let it sit a few minutes before slicing.
- Cover and freeze any leftovers.
Notes
Special Equipment Needeed
- pie pan
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
I just love peanut butter and chocolate together and this pie is loaded with both. It is so rich, creamy and delicious. I drizzled a little Hershey’s chocolate syrup on top just for that chocolate crave in me.
Hi Andrea!
This pie is perfect for all the peanut butter and chocolate fans out there! So glad you loved it.
Jeannie