No-Bake Peanut Butter Cup Pie: A Homemade Reeses Cups Lover’s Dream

I can’t resist a peanut butter cup—especially when it’s transformed into a dreamy, no-bake pie that feels like a giant, shareable Homemade Reeses Cups experience. Ever wondered why every dessert tastes better if it combines rich chocolate and creamy peanut butter? I sure have, and this pie delivers on that theory by the slice. IMO, it’s the easiest way to satisfy a chocolate craving without firing up the oven.

Years ago, I tried a bunch of Diy Reeses Cups variations—some with crunchy bits, others healthier—before landing on this simple recipe. I tweaked everything from the crust to the filling, sometimes experimenting with Healthy Reeses Cups swaps like Greek yogurt or protein powder, just to see if I could trick myself into thinking it was “diet-friendly” (spoiler: it still tastes indulgent). FYI: if you love Reeces Peanut Butter Cup Ideas or you’ve ever dunked into Reeses Brownies or chewed on Reese’s Pieces Cookies crumbs, this pie will feel like home.

Picture this: a velvety peanut butter layer set atop a crisp, chocolatey crust, crowned with chopped pieces of your favorite store-bought cups—or even your own Home Made Reese Cups. Sound too good? Well, get ready to become your family’s official dessert MVP. Ready to roll up your sleeves (metaphorically, since we’re not baking) and create a no-fuss, crowd-pleasing treat? Let’s dive in!

Ingredients

• 1½ cups chocolate cookie crumbs (Oreos or gluten-free chocolate wafers)
• 6 tbsp unsalted butter, melted
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 cup heavy cream, whipped to stiff peaks
• 8–10 store-bought or Homemade Reeses Cups, chopped
• Optional: sea salt flakes for topping

Instructions

1. Prep the crust. In a bowl, mix chocolate cookie crumbs and melted butter until the crumbs look like wet sand. Press firmly into a 9-inch pie pan, covering bottom and sides evenly.
2. Chill the crust. Pop it in the fridge while you whip up the filling—this helps it set nice and crunchy.
3. Beat cream cheese and peanut butter. In a large bowl, use an electric mixer to combine cream cheese and peanut butter until totally smooth, scraping down sides as needed.
4. Add powdered sugar. Sprinkle in powdered sugar and mix on low until just incorporated. Taste for sweetness and adjust if you’re feeling extra indulgent.
5. Fold in whipped cream. Gently fold whipped heavy cream into your peanut butter mixture. This gives you that light, mousse-like texture.
6. Assemble the pie. Spoon the filling into the chilled crust. Smooth the top with an offset spatula or the back of a spoon.
7. Top with chopped cups. Scatter chopped Homemade Reese’s Cups or your favorite store-bought cups over the filling—go wild with the garnish.
8. Chill for at least 4 hours. Cover the pie and refrigerate. If you can wait overnight, the flavors will marry beautifully (and self-control becomes the real challenge).
9. Garnish just before serving. Sprinkle sea salt flakes or drizzle melted chocolate for an extra pop.
10. Slice and enjoy. Use a hot, clean knife for neat slices. Wipe the blade between cuts for picture-perfect pieces.

Variations

Feel like switching things up? Here are a few fun twists:

• Cookie Swap: Use graham crackers or Reese Pieces Cookies crumbs for a sweeter, crunchier base.
• Nutty Twist: Stir in chopped peanuts or almond butter for a slightly different flavor profile.
• Protein Booster: Add a scoop of chocolate or vanilla protein powder to the filling for Protein Reeses Cups vibes.
• Berry Burst: Layer fresh raspberries or strawberries between the crust and filling for a tangy contrast.

Serving & Tips

Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream to up the decadence. Planning ahead? Store it in an airtight container in the fridge for up to 5 days. Want to freeze slices? Wrap each piece in plastic wrap and freeze for up to 2 months—just thaw in the fridge before indulging. Pro Tip: Leave the pie out at room temperature for 10 minutes before serving so it’s super creamy and not rock-hard straight from the fridge. Cozy up with friends, a mug of hot cocoa, and this pie—autumn evenings never tasted so good.

Final Thoughts

This No-Bake Peanut Butter Cup Pie checks all the boxes: it’s rich, it’s easy, and it’s bound to vanish fast at any gathering. I still remember the first time I made it for a holiday party—snagged all the compliments before the appetizers even hit the table. If you’re craving a fuss-free dessert that packs serious flavor, give this recipe a shot. And hey, you might just convert your friends into peanut butter cup fanatics too 🙂

FAQs

Can I make this pie gluten-free?

Absolutely. Substitute the chocolate cookie crumbs with gluten-free chocolate wafers or gluten-free graham crackers. The texture stays just as crisp and delicious.

How can I lighten this recipe?

For a lighter take, swap half the cream cheese for Greek yogurt and use light whipped topping instead of heavy cream. You’ll still get that creamy bite without feeling overly stuffed.

Can I use sugar-free or sugar substitutes?

Yes! Replace powdered sugar with a granulated sugar substitute like Swerve. Make sure it’s powdered or grind it fine to keep the filling smooth.

What’s the best way to store leftovers?

Store covered in the fridge for up to 5 days. If you freeze slices, wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge before serving to recapture that creamy texture.

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