Description

This Reese’s Peanut Butter Cup Pie is a delectable no-bake dessert featuring a rich chocolate crust filled with a creamy, crunchy peanut butter layer. Made with melted milk chocolate chips, graham cracker crumbs, powdered sugar, and a luscious peanut butter-butter filling, this pie captures the iconic Reese’s flavor in a smooth, chilled tart that’s perfect for any peanut butter and chocolate lover. It requires a few hours to set in the refrigerator, resulting in a perfectly firm yet creamy pie that slices beautifully.

Ingredients

Scale

Crust & Chocolate Coating

2½ cups milk chocolate chips
1½ tbsp vegetable oil
1 cup graham cracker crumbs

Peanut Butter Filling

1⅓ cup powdered sugar
1¼ cup crunchy peanut butter
½ cup salted sweet cream butter

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Instructions

Prepare Tart Pan: Line the bottom circle of a 9-inch fluted tart pan with parchment paper and lightly spray it with nonstick spray. Set it aside for later use.
Melt Chocolate: In a medium heat-safe bowl, combine the milk chocolate chips with the vegetable oil. Microwave for 45 to 55 seconds, then stir until completely melted and smooth.
Chocolate Coating: Spoon half of the melted chocolate into the prepared tart pan and spread evenly over the bottom and up the sides using a large spoon or offset spatula. Chill the pan in the refrigerator to set while preparing the filling.
Mix Dry Ingredients: Whisk together the powdered sugar and graham cracker crumbs in a large mixing bowl. Set aside.
Prepare Peanut Butter Mixture: In another medium heat-safe bowl, add the crunchy peanut butter and butter. Microwave for 45 seconds, then stir thoroughly to combine into a smooth mixture.
Combine Filling: Pour the peanut butter and butter mixture over the powdered sugar and graham cracker crumbs, stirring until fully incorporated and smooth.
Assemble Filling Layer: Remove the tart pan from the refrigerator and spread the chunky peanut butter mixture evenly over the chocolate-coated base using a spatula.
Top with Remaining Chocolate: Spoon the remaining melted chocolate over the peanut butter layer and smooth it out evenly to the edges. Gently tap the pan to settle the chocolate.
Chill Pie: Refrigerate the assembled pie for at least 4 hours or up to overnight until firm.
Remove from Pan: When ready to serve, gently apply pressure to the edges of the tart pan to loosen the sides. Place a serving platter ready for the pie.
Invert the Pie: Flip the pie upside down to remove the tart pan bottom and carefully peel away the parchment paper from the crust bottom.
Serve: Flip the pie back over onto the serving plate. Slice into wedges and serve chilled.

Notes

For best results, allow the pie to chill overnight to fully set the layers.
Use salted butter to balance the sweetness and enhance the peanut butter flavor.
If you prefer a smoother texture, use creamy peanut butter instead of crunchy.
Make sure to evenly spread chocolate on the sides of the pan to create a firm crust that holds the pie together.
To easily remove the pie from the tart pan, ensure the sides are fully chilled and use gentle pressure when detaching.