Reese’s Peanut Butter Cup Pie has everything you love about the classic candy, in a giant pie size! It’s a must-make no-bake dessert for anyone who loves peanut butter and chocolate.
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So, full disclaimer here: this is not a Chocolate Peanut Butter Pie, or Peanut Butter Fluff Pie, or Chocolate Cream Pie, or even a No-Bake Reese’s Peanut Butter Pie. This Reese’s Peanut Butter Cup Pie is literally a giant peanut butter cup made in a tart pan.
No pie crust, no whipping up cream cheese with a mixer, and no fuss!
I know what you’re thinking: whoa. Basically, this recipe is a dream come true for anyone who can’t resist grabbing a package of Reese’s cups whenever they’re in line at the grocery store. (Or stealing them from your kids’ trick-or-treat stash. Shh, we won’t tell.)
Imagine a giant slice of Reese’s Peanut Butter Cup Pie on your dessert plate!
Reese’s Peanut Butter Cup Pie Recipe
If you’ve ever made peanut butter cups from scratch, you know the trick to get the filling just right—peanut butter alone doesn’t have the right flavor or texture, so you need to gussy it up a bit by adding powdered sugar. In this case, we also add some butter for richness and kosher salt to nail that sweet-and-salty balance.
These days, there are so many different types of Reese’s peanut butter cups on grocery store shelves, and you can totally try your hand at making them into a Reese’s Peanut Butter Cup Pie! Fold mini Reese’s pieces into the filling, or ridged potato chips, pretzels, or chopped peanuts, just like your favorite store-bought version.
See recipe card below this post for ingredient quantities and full instructions.
- Milk chocolate chips – Milk chocolate is key to that authentic Reese’s flavor.
- Canola oil – Vegetable oil will work, too.
- Creamy peanut butter – Use regular peanut butter, not the natural kind that separates at room temperature.
- Unsalted butter
- Powdered sugar – Also known as confectioners’ sugar.
- Kosher salt
How to Make Reese’s Peanut Butter Cup Pie
- Prepare: Line a 9” tart pan with parchment paper. Tip: If you don’t have a tart pan, a pie plate will do.
- Make the chocolate mixture: Combine the chocolate chips and oil in a microwave-safe bowl. Microwave for 45 to 60 seconds, or until the chocolate has melted. Stir until the mixture is smooth.
- Form the bottom of the giant peanut butter cup: Pour some melted chocolate into the bottom of the tart pan, and use a spatula to spread it evenly along the bottom and up the sides. Chill for 10 minutes. Then, add more chocolate until the bottom layer is about 1/4-inch thick.
- Make the peanut butter filling: Stir together the peanut butter, sugar, melted butter, and salt in a large bowl until smooth. Spread this mixture into the chilled chocolate shell, and refrigerate for 15 minutes, or until set.
- Finish: Reheat the remaining chocolate, and pour it over the peanut butter layer, smoothing it with a spatula. Chill for 4 hours before serving.
Make single-serve mini Reese’s peanut butter cup pies using mini tart pans or chocolate shells. Follow the recipe instructions as normal, dividing the chocolate and peanut butter layers evenly between the pans.
How to Store Reese’s Peanut Butter Cup Pie
Reese’s Peanut Butter Cup Pie is best stored in the fridge, where it will keep for up to 5 days. If you want to make it ahead of time, wrap it in plastic wrap or place it in an airtight container, and freeze it for up to 2 months. Just be sure to thaw it in the fridge overnight after removing it from the freezer.
This Reese’s peanut butter cup pie is a giant peanut butter cup made in a tart pan!
Burger King does not currently have Reese’s Pie on its menu. However, you can make your own Reese’s pie at home using this recipe.
The peanut butter in a Reese’s cup is a smooth, creamy peanut butter (not crunchy!) with sweeteners and oil added for perfect flavor and texture.
More Desserts for Peanut Butter Lovers
Reese’s Peanut Butter Cup Pie
- 9" tart pan
- Microwave safe bowl
- Mixing bowl
- 2 cups milk chocolate chips
- 1 Tablespoons canola oil
- 1 (16-ounce) jar creamy peanut butter
- ¾ cup powdered sugar
- ½ cup unsalted butter melted
- 1 teaspoon kosher salt
- Line a 9” tart pan with parchment.
- In a microwave-safe bowl, add the chocolate chips and oil. Cook for 45-60 seconds or until melted. Stir to make sure everything is melted and smooth.2 cups milk chocolate chips, 1 Tablespoons canola oil
- Pour some chocolate into the tart pan and smooth out with an offset spatula or spoon being sure to also go up the sides of the pan. Chill for 10 minutes and repeat until you form a ¼” thick “crust.”
- In a large mixing bowl, add the peanut butter, sugar, melted butter, and salt, and stir to combine. Continue to mix until smooth.1 (16-ounce) jar creamy peanut butter, ¾ cup powdered sugar, ½ cup unsalted butter, 1 teaspoon kosher salt
- Pour the filling into the chocolate shell and smooth with a spatula. Chill for 15 minutes.
- Reheat the chocolate if needed and pour onto the top of the pie. Smooth with a spatula. Chill for at least 4 hours before serving.