Reese's Peanut Butter Cup Pie

This Reese’s Peanut Butter pie is such a treat for all you peanut butter cup lovers like myself and my hubby. It’s practically a no bake dessert /no bake pie (the crust bakes for a few minutes but that is it). When I say this peanut butter cup pie is loaded with peanut butter flavour I’m not exaggerating at all - from the base to the filling - its fully packed with peanut butter flavour in each and every bite. Not only is the crust infused with ground peanuts but so is the peanut butter filling (of course that is optional but if you love peanuts and peanut butter - I strongly recommend adding the ground peanuts). This is one stellar recipe from an equally stellar book called You Wanna Piece of Me by Jenell Parsons owner of multi-award-winning The Pie Hole. With over 100 seriously tasty recipes for sweet and savoury pies I knew this is the one I had to feature from Jenell’s book. One day I will get to visit her Vancouver shop but in the meantime I will enjoy baking through her book. Serve this easy pie and fun to make peanut butter cup pie any time of the year. It’s delicious as a summer dessert, perfect for big family dinners, cookouts, or really anytime you just want a yummy dessert! Peanut butter lovers and peanut butter cup lovers - this is your new favorite dessert!

Reese’s Peanut Butter Cup Pie

About The Book

I love Pie cookbooks - I love pies so I can never get enough pie recipes, pie tips, pie inspiration. Jenell’s book and style of writing is easy and fun and enjoyable to read. Her play on words from the title of the book to the title of the chapters are clever and funny - who doesn’t appreciate a good pun or a witty title?! Examples: How do you like them apples? Lets get ready to crumble, Pour some sugar on me - see what I mean - totally fun! The flavour combinations and variations of the pie fillings and any other pie related toppings are delicious, creative and unique. The photos capture each pie and slice beautifully and the recipes themselves are so easy to follow and with clear directions. I love the how-to pictures especially when it comes to the lattices and decorating with pie dough. I also love all of the tips Jenell shares about making pie dough, the different methods of making pie dough and also the benefits and down falls of using different pie plates. I really enjoyed reading through the book - and its given me all sorts of pie inspiration. Thanks Appetite By Random House and Jenell for sending me a copy to enjoy and bake from and congratulations on the huge success of you shop - I just love success stories like hers! Pick up a copy of Jenell’s Book or visit The Pie Hole if you are visiting the Vancouver area - and make sure to enjoy an extra slice of pie for me!!

Reese’s Peanut Butter Cup Pie

Ingredients for this Peanut Butter Pie Recipe:

  • Peanuts - unsalted or dry roasted - this is to make the peanut meal or ground peanuts that go in the graham cracker crust and the peanut butter filling, and I also like to sprinkle chopped peanuts over the pie as a garnish as well - this is totally optional - you can leave it out of the crust and the filling if you would like a smooth filling.
  • Peanut Graham cracker pie crust – this graham cracker crust is like a classic one but replaces some of the crumbs with ground peanuts for extra peanut flavour. If you prefer it plain feel free to omit the peanuts - plain version included in recipe notes. You can even use a store-bought graham cracker crust as well. For a chocolate base you could definitely use an Oreo crust in place of the graham cracker crumbs
  • Homemade Chocolate Ganache - this delicious ganache is easy to make and all you need is semi sweet chocolate chips (milk chocolate will work too but I prefer semi sweet) and heavy cream to create the two layers of chocolate beneath and above the peanut butter layer. For a cheat version feel free to use Hot fudge sauce – store-bought works fine or you can use my homemade hot fudge recipe if you want to make your own
  • Cream Cheese – I prefer full fat cream cheese and you will have to take it out of the fridge an hour earlier to ensure its softened and easy to mix
  • Peanut butter – I used smooth peanut butter and recommend It for the creamiest
  • Confectioner’s sugar/powdered sugar – it mixes perfectly well into the peanut butter for a creamy filling
  • Whipped Cream - homemade whipped cream or store bought Cool Whip for the topping - this is optional but another way to garnish the top of the pie - feel free to pile it high in the middle or dollop it up around the pie
  • Reese’s Peanut Butter Cups – I like to use the regular size ones - they are easy to slice in half and garnish the pie with but feel free to use the mini ones. You can chop them up and sprinkle them all over the pie or use the halves to decorate the top of the pie. Feel free to use any peanut butter cups you like - Hershey, Justin’s, Trader Joe’s etc or your candy bars brand of choice

Reese’s Peanut Butter Cup Pie

How To Make This Peanut Better Cup Pie

Although this pie has a few steps involved to create each layer - they are quite easy and there are some cheat or short cut methods included in the post in case you wanted a quick version. Here are the steps involved in making it.

  1. Make Crust - Pulse or grind the peanuts to a fine powder using a food processor (this is an optional step - see recipe notes for plain version) - combine the ground peanuts along with the rest of the crust ingredients then press into pie plate and bake 8 minutes
  2. Make Ganache - heat cream to just a light simmer then pour over chocolate chips - allow to sit a few minutes then stir until smooth (homemade is always great but feel free to use store-bought hot fudge in its place)
  3. Make Filling - Mix all the filling ingredients together expect for the ganache, until nice and smooth (adding the ground peanuts is optional)
  4. Assemble Pie - 3 layers and here is how they go: 1- ganache, 2- peanut butter filling, 3- ganache. Chill pie between layers and after the final layer is in place I like to chill the pie for 1-3 hours before serving.
  5. Garnish Pie - I like to garnish the peanut butter pie just before serving. I like sprinkled the top of the pie with more chopped peanuts then dollop/pipe whipped cream around it and adding the Reese’s cups on top. Feel free to garnish with the toppings you prefer and as much or as little of each suggested toppings.

Reese’s Peanut Butter Cup Pie

Storage and Freezing

  • STORAGE: Cover and refrigerate the pie until ready to serve. Place any leftovers back in the refrigerator either wrapped in plastic wrap or in an airtight container for up to 5 days.
  • FREEZING: Allow the pie to set without ganishes wrapped in plastic wrap in the refrigerator for about 1-3 hours before placing in the freezer. Before freezing, wrap aluminum foil around the plastic wrap. You can freeze the pie for up to 3 months. Allow the pie to thaw in the fridge overnight and garnish before slicing and serving.

Reese’s Peanut Butter Cup Pie

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Yields: One 9-inch single crust pie
Servings: 4-6
Prep Time: 40-60 mins
Cook Time: 7-10 mins
Non Active Time: 30-60 min for chilling


For the Peanut Graham Cracker Crust

  • ½ cup (114 g) unsalted butter
  • 2¼ cups (290 g) Graham cracker crumbs
  • ⅓ cup chopped peanuts (unsalted or dry roasted) (optional - use 2 3/4 cup (360 g) of Graham crackers crumbs instead)
  • 2 tablespoons sugar
  • Pinch of salt

For the Filling

  • 1 cup (250 g) smooth peanut butter
  • 1½ cups (340 g) cream cheese
  • 2 cups (280 g) icing sugar/powdered sugar
  • 1 teaspoon salt
  • ¾ cup (115 g) peanut meal or finely ground peanuts
  • 1¼ cups (235 g) Chocolate ganache

For the Chocolate Ganache (Makes 1⅔ cups)

  • ¾ cup (130 g) semi-sweet chocolate chips
  • ½ cup (125 mL) heavy whipping cream

For the topping

  • Whipped Cream or Whipped topping (cool Whip)
  • 4 Reese’s peanut butter cups, halved



  1. Prepare a single 9-inch diameter
  2. Preheat the oven to 350°F.
  3. Melt the butter in a small saucepan or a microwave-safe dish.
  4. Pulse the peanuts in a food processor until you have a fine crumb mixture. Be careful not to pulse too much or you will end up with peanut butter.
  5. Measure the honey graham crumbs, sugar, the ground peanuts if using and salt into a large mixing bowl and mix to fully incorporate. Add the melted butter and use a spatula to thoroughly mix until the mixture has the consistency of wet sand and holds together when squeezed.
  6. Transfer the crumbs to a 9-inch pie plate/pie pan. Using your hands or the bottom of a flat measuring cup or glass, push down the crumbs to neatly and evenly line the bottom and sides of the pie plate.
  7. Bake for 7-10 minutes. Allow the pie shell to cool then chill in the pie plate until you’re ready to assemble your pie. Can be made and stored in the refrigerator up to 3 days ahead or frozen for 3 months.


  1. Place the chocolate chips in a medium bowl (make sure its heat proof).
  2. Heat the cream in a small saucepan over medium heat until it just starts to boil, then caretully pour over the chocolate chips. Let sit for 3 minutes for the cream to begin to melt the chocolate.
  3. Slowly whisk together to incorporate the cream and melted chocolate, keeping the whisk in the center of the bowl to start, so the hot cream does not splash out. Store leftovers in an airtight container in the fridge for up to 3 weeks or the freezer for up to 3 months

FOR THE FILLING (peanut butter layer):

  1. In a large bowl using a stand mixer fitted with the paddle attachment or a hand mixer/electric mixer, cream the peanut butter and cream cheese until light and fluffy.
  2. Scrape down the sides of the bowl as needed. Continue mixing while adding the icing sugar a few tablespoons at a time, and add the salt.
  3. Mix until completely smooth. Fold in the peanut meal or finely ground peanuts and mix until just incorporated.


  1. Add ½ cup of the warmed chocolate ganache to the pie shell and smooth it out to have a nice even top. Chill for 10 to 15 minutes to allow the chocolate to set.
  2. Spoon in the peanut butter mixture/filling on top of the chocolate bottom and use an offset spatula to spread evenly. Put the pie in the freezer for 30 minutes to allow the filling to set.
  3. Pour/drizzle the remaining chocolate ganache over the cooled and set filling, working quickly to spread it over the top. The pie should be cold enough to set the ganache quickly. If not, you can put it into the fridge until the surface is set enough that you can touch it and it doesn’t stick to your finger (don’t test this in the middle of the pie; no one wants to see a fingerprint!).


  1. Once the chocolate ganache has set, decorate the top of the pie with 8 whipped cream rosettes or dollops, one for each slice.
  2. Press a peanut butter cup half into each rosette. I like to also sprinkle chopped peanuts over the pie as well but that is optional. Chill for a minimum of 1 hour before serving.

Recipe Notes

  • This Full recipe is taken except from the book You Wanna Piece of Me by Jenell Parsons. Pages 163, 36, and 261. This book was gifted to Olive and Mango from Random House Canada.
  • Full disclosure about the pie crust - I’m a huge fan of a thick base for graham cracker or cookie crusts - and this recipe delivers a pretty thick crust and base - if you prefer a thinner crust just use less of it according to taste (the leftover crumbs can be sprinkled over the finished pie and used as a garnish or save them to sprinkle over hot chocolate or ice cream)

Reese’s Peanut Butter Cup Pie