Description
This Reese’s Cup No Bake Peanut Butter Pie is a decadent and easy-to-make dessert featuring a creamy peanut butter filling layered with chocolate fudge and lots of Reese’s cups. Perfect for chocolate and peanut butter lovers, this no-bake pie comes together quickly with a prepared crust and a luscious whipped topping, making it an ideal treat for any occasion.
Ingredients
Crust and Toppings
- 1 store-bought prepared graham cracker or Oreo cookie crust
- 1 cup chocolate fudge ice cream topping (not chocolate syrup but fudge topping)
- 12 snack-size Reese’s cups, unwrapped
- 1 (10 oz.) bag Reese’s minis, unwrapped and coarsely chopped
- Chocolate syrup, for drizzling
- Peanut butter buttercream (optional)
Pie Filling
- 3/4 cup creamy peanut butter
- 4 oz. reduced-fat cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz.) container whipped topping, thawed
Instructions
- Heat Fudge: In a small microwave-safe bowl, heat the chocolate fudge topping for 30 seconds or until smooth.
- Spread Fudge on Crust: Evenly spread the warm chocolate fudge over the bottom of the prepared crust, being careful not to disturb the crust crumbs.
- Arrange Reese’s Cups: Place the 12 snack-size Reese’s cups evenly over the chocolate fudge layer in the crust.
- Prepare Filling: In a large mixing bowl, combine the creamy peanut butter, softened cream cheese, powdered sugar, and about half of the thawed whipped topping (eyeball the amount). Beat the mixture until smooth.
- Fold in Whipped Topping: Gently fold in the remaining whipped topping to the peanut butter mixture until well blended.
- Spread Filling: Spread the peanut butter filling evenly over the Reese’s cups layer in the pie crust.
- Chill Pie: Refrigerate the pie for at least 1 hour or until thoroughly chilled and set.
- Garnish and Serve: Before serving, sprinkle the chopped Reese’s minis over the top and drizzle with chocolate syrup. Optionally, add peanut butter buttercream for extra richness.
- Storage: Store the pie in the refrigerator to keep it fresh.
Notes
- Use a prepared crust to save time; graham cracker or Oreo crust both work well.
- Make sure the cream cheese is softened for easy mixing with peanut butter.
- Chilling the pie is important to allow it to set properly since this is a no-bake dessert.
- You can substitute reduced-fat ingredients with full-fat options for a richer taste.
- Peanut butter buttercream is optional but adds extra flavor and texture.
- This pie should be kept refrigerated and consumed within 3-4 days for best quality.
