How will I know this pie is set and ready to eat?

The pie is ready when you can slice into it with a knife and the filling holds its shape. Be sure to chill it for at least 4 hours before serving. If you can wait until the next day, the texture will be even better.

How long does this pie last in the fridge?

Cover the pie with plastic wrap and store it in the refrigerator for 4–5 days.

Can I use a premade crust instead?

Yes! A graham cracker crust, OREO or Nutter Butter crust, or shortbread crust works well with this recipe. If using a premade crust, simply start the recipe at step 4.

Can I make peanut butter pie ahead of time?

Absolutely. This is a great make-ahead dessert since it needs several hours to chill anyway. Making it the day before serving works perfectly.

Should the cream cheese and Cool Whip be room temperature?

No. Both should be cold . Make sure the Cool Whip is thawed but still chilled, and the cream cheese should only be slightly softened. Using ingredients that are too warm can cause the pie to become runny.

Reese's Peanut Butter Pie (Easy Creamy Dessert Recipe)

Reese’s Peanut Butter Pie (Easy Creamy Dessert Recipe)

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5 from 1 review

Recipe by Rose Atwater

Prep Time20
Chill Time4 hours
Cook Time10
Total Time4 hours 30 minutes
Yield10 1x

Description

This Reese’s Peanut Butter Cup Pie is rich, creamy, and full of peanut buttery flavor. The silky filling is loaded with chopped peanut butter cups and sits on a soft vanilla wafer crust, then it’s topped with even more Reese’s and peanut butter chips.

Ingredients

Scale

Crust:

3 cups Vanilla Wafers
1/4 cup Granulated Sugar
4 tablespoons Butter, melted

Filling

8 ounces Cream Cheese
1 cup Powdered Sugar
3/4 cup Heavy Cream
3/4 cup Creamy Peanut Butter
8 ounces Cool Whip, thawed
8 Reese’s Peanut Butter Cups, chopped (optional)

Topping

25 Mini Reese’s Peanut Butter Cups, chopped
1/2 cup Peanut Butter Chips

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Instructions

1. Preheat your oven to 325°F.
2. Add the vanilla wafers to the bowl of a food processor and process for 30–60 seconds until they become fine crumbs. Add the sugar and melted butter and pulse until the mixture starts to clump together.
3. Press the crumb mixture firmly into the bottom and sides of a 9-inch pie plate. I love using the bottom of a measuring cup for this.
4. Bake the crust for 8-10 minutes, then set aside to cool. See note below about not baking the crust.
5. While the crust is baking, make the peanut butter pie filling. In a large mixing bowl, use an electric mixer to beat the cream cheese and powdered sugar together until smooth.
6. Add the peanut butter and slowly pour in the heavy cream while mixing. Continue beating until smooth and creamy.
7. Fold in the Cool Whip until fully combined. Then gently fold in the chopped Reese’s peanut butter cups.
8. Spread the peanut butter mixture evenly into the cooled crust. Sprinkle the chopped mini Reese’s peanut butter cups and peanut butter chips over the top.
9. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
10. Enjoy!

Equipment

Ceramic Pie Pan

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Mixing Bowls

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Measuring Cups and Spoons

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Notes

3 cups of vanilla wafers is about 50 cookies.
If you’re looking for a smoother texture, omit the peanut butter cups from the filling.
You can skip baking the vanilla wafer crust and simply chill it in the refrigerator or freezer for about 30 to 60 minutes to help it set. However, baking it makes the crust a little sturdier and slightly crisp, helps prevent it from getting soggy, and give your no bake peanut butter pie recipe better texture.

Nutrition

Serving Size:
Calories: 532
Sugar: 40 g
Sodium: 238.5 mg
Fat: 37.2 g
Carbohydrates: 45.6 g
Fiber: 2.4 g
Protein: 9.3 g
Cholesterol: 46.8 mg

Find it online: https://rosebakes.com/peanut-butter-chocolate-pie/