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Homemade Reese's Cup Peanut Butter Pie

If your favorite candy is a Reese's Cup, then you will love this homemade peanut butter pie! It's loaded with a creamy peanut butter filling and topped with homemade whipped cream and chopped peanut butter cups. It's the ultimate peanut butter lover's dessert!
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 6 hours
Total Time 6 hours 32 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

For the Chocolate Crust

  • 14 whole chocolate graham crackers
  • 1 tbsp granulated sugar
  • 7 tbsp unsalted butter (melted)

For the Peanut Butter Filling

  • 8 oz full-fat cream cheese (room temperature)
  • ¾ cup + 2 tbsp powdered sugar (divided)
  • 1 cup creamy peanut butter (like Jif or Skippy)
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract

For the Whipped Cream and Toppings

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tbsp vanilla extract
  • chopped Reese's mini cups, melted chocolate, melted peanut butter, peanut butter chips, etc. (use whatever you like!)

Instructions
 

For the Chocolate Crust

  • Preheat oven to 350°F.
  • In the bowl of a food processor, process the graham crackers and sugar until finely ground. Add the butter and pulse until the mixture is moist and starting to stick together.
  • Pour the crust mixture into a 9-inch pie plate and press down into the bottom and up the sides of the plate (using your fingers or even the bottom of a glass or measuring cup!)
  • Bake until fragrant and set, about 12 minutes. Cool completely on a wire rack.

For the Peanut Butter Filling

  • In a large bowl, beat the cream cheese, ¾ cup of the powdered sugar, and peanut butter with a handheld mixer until light and fluffy (about 3 minutes).
  • In a separate bowl, whip the heavy cream until it becomes thick and fluffy. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract. Beat until stiff peaks form.
  • Gently fold the whipped cream mixture into the peanut butter mixture. Pour into the baked and cooled pie shell and freeze for 3 hours or chill for 6 hours in the refrigerator.

For the Whipped Cream Topping

  • In a bowl, whip the heavy cream until it becomes thick and fluffy. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract. Beat until stiff peaks form.
  • Top the chilled pie with whipped cream, peanut butter cups, peanut butter chips, melted chocolate, melted peanut butter, or whatever else you want! Enjoy.

Notes

  • Pie can be stored in the refrigerator for up to 3 days or can be wrapped in plastic wrap and frozen (without toppings) for up to 1 month.
  • Pie can be served chilled or frozen depending on your preference.
*Inspired by Handle the Heat
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Keyword 4th of July, Chocolate, Easy Desserts, Pies, Summer Desserts