No-Bake Reeses Peanut Butter Cup Pie: The Dessert That’ll Steal the Show (and Your Willpower) This pie is a ridiculously easy and such a delicious recipe that you can make ahead for any occasion! With a shortbread crust, creamy peanut butter filling, and a Reese’s cup topping, how can this pie not be a winner? This simple dessert recipe only uses seven ingredients and will “wow” any crowd!
Let’s talk about a dessert that doesn’t ask much of you—just a few ingredients, no oven, and a little fridge space—and still delivers that “what is this and why am I obsessed with it?” kind of reaction from everyone who takes a bite.
This No-Bake Peanut Butter Cup Pie is my go-to when it’s too hot to turn on the oven, too busy to fuss, or I just want something indulgent and over-the-top that doesn’t involve 14 steps or fancy pastry skills. It’s everything you love about Reese’s—creamy, peanut-buttery, chocolatey goodness—turned into a chilled pie that tastes like something straight out of a diner case, only better. It’s sweet. It’s cold. It’s rich. And it’s ridiculously easy to make.
Why You Will Love This No Bake Reese’s Pie
- I don’t know about you, but if I don’t have to turn my oven on to make a delicious dessert, I am all for it! Especially in the hotter summer months, you will not have the added heat of the oven.
- Simple and easy to find ingredients.
- Comes together in less than 15 minutes and you can make it ahead of time!
Key Ingredients
- 1 shortbread pie crust– You can also use graham cracker or even an Oreo pie crust!
- Reese’s Cups– Arguably the most important ingredient. This recipe uses full size, but you can also use mini Reese’s for topping.
- Peanut butter– I prefer to use smooth peanut butter for this recipe, but crunchy peanut butter would work just as well!
- Cream cheese– Make sure your cream cheese is full-fat and softened to room temperature
- Powdered sugar
- Cool Whip– Store bought or made from scratch, whichever you prefer.
- Hot fudge topping
How to Make a No Bake Reese’s Peanut Butter Pie
The best part about this No Bake Reese’s Peanut Butter Cup Pie recipe is just how easy it is to make. No special equipment or tricks needed and only a few ingredients.
What It Tastes Like
Imagine a cross between peanut butter cheesecake and a Reese’s cup, but lighter, fluffier, and cold from the fridge. The filling is rich but not too dense, and the Cool Whip keeps it light and mousse-like. The Reese’s layer underneath gives it texture and bite, while the hot fudge and chopped candy on top send it over the edge. Every bite is sweet, salty, chocolatey, and just indulgent enough to feel like a real treat without being so heavy you regret it. It’s one of those desserts where people ask for the recipe before they’ve even finished their slice.
Tips and Variations
- You can use a graham cracker, Oreo, or any other crust you desire!
- If you don’t want to use peanut butter, you can use cookie butter or even Nutella.
- Mix up the toppings- Add different chocolate bars, candy, caramel, or even fresh berries!
Everyone loves Reese’s—it’s that perfect combo of sweet, salty, chocolatey, and peanut buttery that hits every craving at once. This pie is basically a giant, fluffy, chilled Reese’s cup in dessert form. It’s creamy, rich, and loaded with candy from the bottom up, so every bite tastes like the best parts of your favorite treat—only bigger, colder, and way more shareable (if you’re into that kind of thing).
Frequently Asked Questions
How long will peanut butter pie last in the fridge?
Peanut butter pie can typically last about 3 to 5 days in the fridge when stored properly. To ensure it stays fresh:
- Store it in an airtight container or cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing any other odors in the fridge.
- It is best to consume it within those 3 to 5 days for the best texture and flavor.
- If you want it to last longer, you can freeze it. Just be sure to wrap it well in plastic wrap and then foil, or store it in a freezer-safe container. When frozen, it can last up to 1-2 months. To serve, let it thaw in the fridge for a few hours before cutting into it.
What crust is best for peanut butter pie?
It really is your personal preference. I prefer to use a short bread or graham cracker crust for my pies. However, I think an Oreo crust would be delicious as well. You can also make your own crust instead of buying store bought.
FAQ: Everything Extra You Might Be Wondering
Can I use a different kind of crust?
Absolutely. Graham cracker crust or even an Oreo crust would work great. I like shortbread for the buttery flavor and sturdy texture, but you do you.
Does this need to be frozen or just refrigerated?
Just the fridge is perfect! You want it firm but not frozen. After about 2 hours, it sets nicely and slices like a dream.
What if I don’t have Cool Whip?
You could use homemade whipped cream (about 3 cups whipped to stiff peaks), but Cool Whip gives it that stable, fluffy texture and is super convenient. I say embrace the shortcut.
Do I need to soften the cream cheese?
Yes, don’t skip this. Cold cream cheese will leave your filling lumpy, and nobody wants that. Let it sit out for 30–45 minutes before mixing.
Can I use natural peanut butter?
I wouldn’t recommend it. Natural PB tends to separate and is too oily for this kind of no-bake filling. Go with the classic creamy stuff (Jif, Skippy, etc.).
How long does it last in the fridge?
About 4–5 days, but good luck getting it to last that long. This pie disappears fast.
Can I make it gluten-free?
Yep! Just use a gluten-free crust and double-check your hot fudge and peanut butter for any added gluten ingredients.
Can I make peanut butter pie ahead of time?
Absolutely! Here’s why it works well for make-ahead:
- Chill Time: Peanut butter pie typically needs a few hours (or even overnight) in the fridge to set and firm up, so preparing it ahead of time actually makes the texture better.
- Flavor Development: The flavors meld and become richer after a day or two, so making it the day before you plan to serve it is often ideal.
How far in advance can you make it?
Up to 2 days ahead: You can prepare the pie, cover it tightly, and refrigerate it for up to 2 days before serving.
This pie isn’t fancy. It’s not trying to reinvent the wheel. It’s just a cold, creamy, candy-filled dream that comes together in 15 minutes flat and makes everyone happy. It’s the kind of dessert you make on a whim and then immediately add to your permanent rotation. If you’ve got a summer gathering, need a make-ahead treat, or just want to surprise your family with something sweet that looks like it took way more effort than it actually did—this one’s it.
Keep the oven off, keep your cool, and let the fridge do the work. You’ve earned a slice.
More Delicious Peanut Butter Recipes!
Peanut Butter Marshmallow Cups
Reese’s Chocolate Peanut Butter Cup Lasagna
No Bake Reeses Peanut Butter Cup Pie
Ingredients
- 1 shortbread pie crust
- 14 unwrapped Reese’s Cups divided
- 1 cup creamy peanut butter
- 8 oz. cream cheese softened
- ½ cup powdered sugar
- 8 oz. cool whip divided
- Smucker’s hot fudge topping
Instructions
- Line the bottom of the pie crust with whole Reese’s cups in a flat layer. I was able to fit 10. Set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the peanut butter and cream cheese on med-high speed until smooth and fluffy.
- Add in the powdered sugar and mix until just combined.
- Fold in 8 oz. cool whip by hand, until well combined.
- Spoon mixture over the Reese’s cup layer and smooth to the edges of the pie shell using an offset spatula.
- Heat hot fudge topping and drizzle over top of the pie. Cut up remaining Reese’s cups and place on top of the pie.
- Refrigerate pie until set, about two hours.
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