Desserts
This peanut butter pie with Reese’s peanut butter cups recipe promises the ultimate dessert experience—rich, creamy peanut butter swirled with melty chocolate pockets in every slice. This recipe combines classic pie technique with the iconic Reese’s flavor, resulting in a dessert that’s both nostalgic and impressive.
The secret lies in the filling’s smooth texture and the way the Reese’s cups melt into gooey ribbons throughout.
What sets this pie apart is the balance of ingredients—creamy peanut butter, velvety chocolate, and just the right amount of sweetness from the cups. The crust stays crisp while the filling remains perfectly set, ensuring clean slices every time.
Unlike traditional peanut butter pies, the Reese’s cups add unexpected pockets of chocolatey goodness that elevate each bite.
By the time you pull this pie from the oven, you’ll have a dessert that looks like it came from a bakery but was made entirely at home. The nutty aroma fills the kitchen, and the first forkful delivers that perfect harmony of peanut butter and chocolate.
This is the kind of dessert that disappears quickly, so be prepared to save slices for later.
The best part? This pie requires no fancy equipment—just a pie dish, a few simple ingredients, and patience for the filling to set properly. Whether you’re serving it at a holiday gathering or simply treating yourself, this peanut butter pie is sure to become a favorite. Let’s get baking!
Ingredients for peanut butter pie with reese's peanut butter cups
Creamy peanut butter, melty Reese’s cups, and a buttery crust—this pie is pure comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 ½ cups | Natural, unsweetened preferred |
| Reese's Peanut Butter Cups 🍫 | 12 whole | Original flavor, chopped coarsely |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | For pie crust |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Dark Chocolate Chips 🍫 | ½ cup | Semi-sweet, for extra richness |
| Shortening 🧈 | ½ cup | For flaky crust |
The Reese’s cups are the star here—grab the original flavor from any grocery store, but check the expiration date. Fresh is key; those old cups get dry and crumbly. For the peanut butter, natural, unsweetened (like Smucker’s or Jif) works best—no added sugar means you control the sweetness. The heavy whipping cream? Full-fat only—this isn’t the time for light versions. If you’re feeling fancy, grab a high-quality vanilla extract from a specialty shop—it makes a world of difference. And trust me, the butter matters too: unsalted, cold cubes give you that perfect flaky crust.
No Reese’s cups? Chop up a mix of peanut butter cups and chocolate chips—it’s a solid swap. Running low on heavy cream? Half-and-half plus a splash of milk gets you close, but the texture won’t be as rich. The sugar can be swapped for brown sugar (use the same amount), but it’ll darken the filling slightly. For the crust, shortening plus butter is ideal—if you only have butter, add an extra tablespoon of flour. And if you’re in a rush, pre-made pie crust works, but homemade tastes so much better.
This pie needs time to set—at least 4 hours in the fridge before slicing. I like to make it the night before so it’s perfectly firm for serving. Store leftovers in the fridge for up to 5 days, but honestly, it won’t last that long. Freezing? Wrap tightly and freeze for up to 3 months—thaw overnight in the fridge. Pro tip: Sprinkle a little extra peanut butter on top before serving. It’s the easiest way to make it look (and taste) like you put in extra effort.
Why You'll Love This Recipe
- I’ll be real: this pie tastes like a high-end bakery dessert, but the ingredients are simple and affordable. Peanut butter, sugar, and butter are pantry staples, and Reese’s cups stretch far when you’re chopping them up. It’s the kind of recipe where you can make one pie, eat half, and still have leftovers that taste just as good the next day. No waste, all win.
- No-Fuss Magic: I swear by this recipe because it’s the kind of dessert that doesn’t demand your full attention. You’re basically mixing peanut butter, sugar, and melted butter—then folding in whipped cream and chopped Reese’s cups. The crust? Store-bought or homemade, your call. It’s the kind of recipe where you can chat with guests while it bakes.
- Crave-Worthy Twist: Here’s what sold me—the way the Reese’s cups melt just enough to swirl into the peanut butter filling, while still leaving those perfect chunks of chocolate and peanut butter. It’s like a grown-up version of your childhood candy bar, but way more impressive. Honestly, I’ve had people ask for the recipe after one bite.
- Party Ready: This pie is my go-to for gatherings because it’s foolproof yet feels special. Serve it at a potluck, birthday, or even just a lazy Sunday with coffee. Between us, I’ve made it for book club meetings, and it disappears faster than the good conversation. Plus, it’s the kind of dessert that pairs with everything—ice cream, whipped cream, or just a fork.
Step-by-step instructions for peanut butter pie with Reese's peanut butter cups
This dreamy pie comes together in one bowl with swirls of chocolate and peanut butter heaven.
Make the Crust Using Shortening and Flour
In a food processor, combine the 0.5 cup shortening and 0.5 cup unsalted butter (cold and cubed) until crumbly. Add the 1.5 cups all-purpose flour and 0.5 tsp salt, then pulse until the mixture resembles coarse crumbs with pea-sized pieces throughout. Avoid over-processing or the crust will become tough.
Press the dough evenly into a 9-inch pie dish, creating an even ¼-inch thick layer. Use your fingers to smooth the edges and create a slight rim. Chill the crust in the freezer for 15 minutes while you prepare the filling—this prevents shrinking during baking.
Whip the Cream and Prepare the Filling Base
In a large mixing bowl, beat the 2 cups heavy whipping cream with an electric mixer until it forms soft peaks. In a separate bowl, whisk together the 1.5 cups granulated sugar, 1.5 cups creamy peanut butter, 4 whole large eggs, 2 tsp vanilla extract, and 0.5 cup milk until completely smooth and well combined. This mixture should be thick but pourable.
Gently fold the whipped cream into the peanut butter mixture in three additions, mixing just until fully incorporated. Be careful not to overmix—you want to maintain some airiness for that light, cloud-like texture. Set the filling aside while you prepare the Reese's swirl.
Create the Chocolate-Peanut Butter Swirl
Coarsely chop the 12 whole Reese's peanut butter cups (about ½-inch pieces) and set aside. In a small saucepan, melt the 0.5 cup dark chocolate chips with 2 tablespoons heavy whipping cream over low heat, stirring constantly until smooth. Remove from heat and let cool slightly for 2 minutes—it should be thick enough to coat a spoon but still pourable.
Drop spoonfuls of the melted chocolate mixture onto the peanut butter filling, spacing them about 1 inch apart. Using a butter knife, gently swirl the chocolate into the peanut butter mixture in a circular motion, creating marbled patterns. Sprinkle the chopped Reese's pieces evenly over the top, pressing them lightly into the filling so they stay put during baking.
Bake Until Set and Golden
Pour the filling into the chilled pie crust, spreading it evenly. Bake in a preheated 350°F oven for 50-55 minutes, until the edges are golden brown and the center is just set (it will continue firming as it cools). The pie is done when a toothpick inserted near the center comes out clean or with just a few moist crumbs clinging to it.
Remove from the oven and let cool completely on a wire rack for at least 2 hours—this is crucial for the filling to fully set. The longer it chills, the firmer and more sliceable the pie becomes. For best results, refrigerate overnight before serving.
Pro Tips For Making Peanut Butter Pie With Reese'S Peanut Butter Cups
- Chill the Crust Properly: Pop the crust into the freezer for 15 minutes before adding the filling—this prevents a soggy bottom when the warm peanut butter mixture hits it. I learned this the hard way after my first pie turned into a puddle of peanut butter.
- Melt Butter Slowly: Heat the butter and sugar over low heat until it’s just melted and bubbling, then remove from heat—no boiling. Overheating turns the butter grainy, and you’ll end up with a filling that looks like lumpy peanut butter soup.
- Crush Reese’s Evenly: Chop the Reese’s into small, uniform pieces before pressing them into the crust. Big chunks melt unevenly, leaving some still crunchy while others turn into a gooey mess—no one wants a pie with a surprise texture.
- Whip Cream to Stiff Peaks: Don’t skimp on whipping the cream—it should hold its shape when you lift the beaters. Soft peaks mean a runny topping, and that’s a fast track to a sad, weepy pie. (Yes, even if you’re impatient like me.)
Make-ahead tips for peanut butter pie with reese's peanut butter cups
Crust Prep Ahead
Assemble your pie crust the night before and store it in an airtight container in the fridge. This gives the flour time to hydrate properly and prevents shrinking during baking. I like to press it into the pie dish and wrap it tightly with plastic wrap before refrigerating.
When ready to bake, let it sit at room temperature for 15 minutes to soften slightly. 🧈
Filling Prep Timeline
Prepare the peanut butter filling up to 24 hours ahead of baking. Store it in an airtight container in the fridge, but don’t add the chopped Reese’s cups until just before baking—this keeps them crisp and prevents them from melting prematurely.
The filling will thicken slightly in the fridge, which is perfect for creating those beautiful swirls. 🥜
Full Assembly Day
On baking day, let both the crust and filling sit at room temperature for 30 minutes before assembling. This ensures even baking and prevents condensation that could make your crust soggy.
I recommend assembling the pie in the morning and baking it in the afternoon—this gives it plenty of time to set properly before serving. 🕒
Chilling for Perfection
After baking, let the pie cool completely on a wire rack for 2 hours, then refrigerate it for at least 4 hours (overnight is ideal). This chilling time is non-negotiable—it allows the filling to firm up and develop that perfect sliceable texture.
I like to cover it loosely with plastic wrap to prevent drying. 💫
Freezing for Later
If you need to freeze your pie, bake it fully, then cool completely before wrapping it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 3 months.
When ready to serve, thaw it overnight in the fridge. I’ve found that frozen pies actually taste even better the second time around—perhaps because the flavors meld more deeply during freezing. ❄️
Serving Prep Tips
Before serving, let the pie sit at room temperature for 15-20 minutes to soften slightly. This makes slicing easier and enhances the flavor. I also recommend warming a knife under hot water for a few seconds before cutting—this helps create clean slices.
Garnish with extra chopped Reese’s cups or a drizzle of melted peanut butter for that restaurant-quality touch. 🍴
Nutrition facts
Frequently asked questions
Can I make this peanut butter pie without Reese's cups?
Swap the Reese's cups for 1 cup chopped peanut butter cups plus ½ cup chocolate chips to maintain the chocolate-peanut butter balance. For extra richness, add 1 tablespoon melted butter to the chocolate mixture before swirling. The texture will be slightly different but still delicious!
Why does my peanut butter pie filling look grainy?
Graininess usually means the peanut butter wasn't fully incorporated or the eggs weren't whisked enough. Whisk the peanut butter mixture until completely smooth before folding in the whipped cream. For extra silkiness, strain the filling through a fine-mesh sieve before pouring into the crust.
How do I prevent the crust from getting soggy?
Prevent soggy bottoms by baking the crust alone for 5 minutes before adding filling (called "blind baking"). Chill the crust thoroughly before filling, and avoid overmixing the filling—too much air creates steam. Let the pie cool completely before refrigerating to help the crust set properly.
Can I use powdered peanut butter instead of creamy?
Not recommended—powdered peanut butter lacks the fat needed for proper texture. If you must substitute, use 1 cup creamy peanut butter plus 2 tablespoons melted butter to mimic the fat content. The filling will be slightly less rich but still workable.
How do I make this pie vegan?
Replace the eggs with 4 tablespoons cornstarch mixed with 4 tablespoons water (baked as a custard), use vegan butter/shortening, and swap heavy cream for coconut cream. For the crust, use a vegan pie crust recipe with flax eggs. The texture will differ but still be delicious!