Description
A creamy, no-bake pie combining chocolate and peanut butter. The base features a buttery cookie crust, topped with a smooth peanut butter-cream cheese filling filled with chopped Reese’s cups. Drizzle with chocolate syrup for a rich, no-fuss dessert perfect for any occasion.
Ingredients
1½ cups shortbread or cookie crumbs
½ cup unsalted butter, melted
1 cup creamy peanut butter
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping
1 cup chopped Reese’s peanut butter cups
Chocolate syrup (for drizzle)
Instructions
Mix cookie crumbs with melted butter until evenly combined
Press firmly into a 9-inch pie dish, covering the bottom and sides
Chill for 20 minutes to set
Beat cream cheese, peanut butter, powdered sugar, and vanilla extract with an electric mixer until smooth
Gently fold in whipped topping until fully incorporated
Stir in chopped Reese’s cups, reserving a few for garnish
Spread the filling evenly into the chilled crust and smooth the top with a spatula
Drizzle generously with chocolate syrup and sprinkle with extra Reese’s pieces
Refrigerate the pie for at least 2 hours before slicing
Notes
Use room-temperature cream cheese for a lump-free filling
Freeze Reese’s cups for 10 minutes before chopping for clean pieces
Optional: Bake crust at 350°F for 8 minutes for a crunchier texture
Optional: Layer whole Reese’s cups around the crust edges for presentation
Let the pie sit at room temperature for 10 minutes before serving for easier slicing
Nut-free option: Use sunflower seed butter and omit Reese’s cups
Healthier option: Use natural peanut butter, reduced-fat cream cheese, and sugar-free chocolate syrup
Cookie crust substitution: Use graham crackers or Oreo crumbs instead of shortbread
- Prep Time: 15
- Category: Featured
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ of recipe)
- Calories: 520
- Sugar: 35g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg