With a chocolate cookie crust, layers of peanut butter and chocolate ganache, this Reese’s Peanut Butter Pie was worth every delicious calorie!
I had three desserts to share with my family over the holiday weekend, and both boys declared this No-Bake Peanut Butter Pie the absolute best. Never a fan of peanut butter desserts, I was shocked when my youngest revealed he was smitten.
Reese’s Peanut Butter Pie
A no-bake dessert is perfect for those sultry summer months and we seemed to go right from winter to August like temps! A super easy recipe, the crust was simply cookie crumbs and butter, then two different kind of chips were each melted with some heavy cream. I couldn’t resist garnishing with mini peanut butter cups and peanut butter chips!
How to Make a No-Bake Peanut Butter Pie
I couldn’t find boxed Oreo crumbs so I just whizzed 35 Nabisco Famous Wafers in my food processor for a homemade version. Tossed with melted butter, this mixture was then pressed into a 9-inch tart pan with a removable bottom.
The layers were just as simple. Cream and peanut butter chips were melted together in the microwave, then stirred until smooth. This layer was spread over the crust and chilled 15 minutes. Semisweet chocolate chips were treated in the same manner, then poured over the peanut butter layer.
Garnishing is up to you. PRO-Tip: It’s harder to cut nice slices when the top is loaded. I’d suggest cutting your peanut butter cups into quarters so that the pieces are smaller than the halves I used.
The crust was quite crumbly, but nobody except the persnickety cook was bothered by that. I’ll probably bake it for 10 minutes at 350º next time so it holds together better. If you bake your crust, let it cool completely before adding the filling. But that might wait until cooler weather!
A Few Tips for Making this Peanut Butter Pie
If you can’t find packaged Oreo crumbs or boxes of Nabisco Famous Wafers, you can use regular Oreos. It takes about 15 Oreos to make 1 1/2 cups of crumbs.
I used Reese’s peanut butter chips which should be readily available in your larger grocery store chains.
Using a tart pan with a removable bottom makes it easy peasy to unmold and place on a serving dish. Since the crust is rather delicate, keep the pie in the tart pan until you’re ready to serve.
Keep this pie stored in the refrigerator, especially during warm weather. If you like peanut butter desserts or Reese’s Peanut Butter Cups, you’ll find this totally impossible to resist!
Two Sweetie Pies
This is another installment of Two Sweetie Pies, when Danielle, of Hugs & Cookies XOXO, and I cook up something from each other’s blog! I chose her decadent Reese’s Tart! Even the one kiddo who doesn’t like peanut butter desserts thought it was a winner! Follow Danielle on Facebook and Pinterest, and pop over to her blog to see what recipe of mine she made!
More of My Favorite Peanut Butter Desserts
Though I choked down a few cursory bites of a peanut butter sandwich in Kindergarten, I never became a fan of straight up peanut butter. But add a little sugar, and I’m all in! I was around even before the Reese’s Peanut Butter Cup was invented, but my mom made Peanut Butter Rice Krispie Treats topped with melted chocolate chips and I was instantly sold.
- Ocean Prime’s Chocolate Peanut Butter Pie
- Star of Bethlehem Cookies
- Homemade Reese’s Bars
- Peanut Butter Truffle Brownies
- Fudgy Brownies with Reese’s Chunks
- More Dessert Recipes
- More Pie and Tart Recipes
Reese’s Peanut Butter Pie
Easy layered peanut butter pie with a chocolate cookie crust, peanut butter ganache layer and chocolate ganache layer.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert, Pie, Tart
- Method: Mixing, Melting
- Cuisine: American
1½ cups Oreo crumbs
4 tablespoon butter, melted
1 cup heavy cream, divided
6 ounces peanut butter chips
6 ounces semisweet chocolate chips
In a medium bowl, mix together melted butter and cookie crumbs. Press on bottom and sides of 9-inch tart pan with a removable bottom. Set aside.
Microwave ½ cup of the cream and the peanut butter chips, stopping and stirring every 15 seconds until smooth.
Pour over the crust, spreading with an offset spatula if needed, then chill for 15 minutes.
Repeat with the chocolate chips by melting them with 1/2 cup cream in the microwave, stopping to stir every 15 seconds until melted and smooth.
Pour over the peanut butter layer and spread with an offset spatula if needed.
Garnish with quartered mini Reese’s cups and/or peanut butter chips, if desired. Chill 2 hours before slicing to serve.
Recipe adapted from Hugs & Cookies.