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Reese’s Peanut Butter Cup Pie Recipe

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4.1 from 63 reviews

  • Author: Ava
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings

Description

This Reese’s Peanut Butter Cup Pie is a decadent no-bake dessert featuring a rich milk chocolate crust filled with a creamy, crunchy peanut butter and graham cracker mixture, perfectly layered and chilled to set into a velvety treat reminiscent of the classic candy.

Ingredients

Chocolate Crust and Topping

  • 2½ cups milk chocolate chips
  • 1½ tbsp vegetable oil

Filling

  • 1⅓ cup powdered sugar
  • 1 cup graham cracker crumbs
  • 1¼ cup crunchy peanut butter
  • ½ cup salted sweet cream butter

Instructions

  1. Prepare Tart Pan: Line the bottom circle of a 9-inch fluted tart pan with parchment paper and lightly spray with nonstick spray. Set aside.
  2. Melt Chocolate: In a medium heat-safe bowl, combine the milk chocolate chips and vegetable oil. Microwave for 45 to 55 seconds, then stir until melted completely and smooth.
  3. Form Chocolate Shell: Spoon half of the melted chocolate into the prepared tart pan, spreading evenly on the bottom and up the sides using a spoon or offset spatula. Chill in the refrigerator while making the filling.
  4. Mix Dry Ingredients: In a large bowl, whisk together the powdered sugar and graham cracker crumbs. Set aside.
  5. Prepare Peanut Butter Mixture: In a medium heat-safe bowl, combine crunchy peanut butter and salted butter. Microwave for 45 seconds, then stir thoroughly until combined.
  6. Combine Filling: Pour the peanut butter and butter mixture over the powdered sugar and graham cracker crumb mixture. Stir well until fully incorporated.
  7. Fill Chocolate Shell: Remove the chocolate-coated tart pan from the refrigerator and spread the peanut butter filling evenly into the bottom of the shell using a silicone or offset spatula.
  8. Top with Chocolate: Spoon the remaining melted chocolate over the peanut butter layer, smoothing evenly to the edges.
  9. Set Pie: Gently tap the tart pan to settle the chocolate and fill any gaps. Chill the pie in the refrigerator for 4 hours or overnight until fully set.
  10. Remove from Pan: To serve, apply slight pressure to the edge of the tart pan to separate the sides from the pie. Flip the pie upside down onto a serving platter and remove the tart pan bottom.
  11. Remove Parchment: Carefully peel off the parchment paper from the bottom of the pie, then flip the pie right side up on the serving platter.
  12. Serve: Slice the peanut butter cup pie into wedges and enjoy.

Notes

  • Use a fluted tart pan with a removable bottom for easy pie removal.
  • Make sure to chill the chocolate shell well before adding the filling to avoid mixing layers.
  • You can substitute crunchy peanut butter with smooth if preferred.
  • Chocolate can be melted on the stovetop using a double boiler as an alternative to the microwave.
  • Chilling overnight improves the sliceability and flavor meld.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/reeses-peanut-butter-cup-pie-recipe/