No-Bake Reese’s Peanut Butter Cup Pie: Easy Dessert

This no-bake Reese’s peanut butter cup pie turns the familiar chocolate-and-peanut-butter combination into a sliceable dessert. A milk chocolate shell surrounds a thick filling made with crunchy peanut butter, graham cracker crumbs, powdered sugar, and butter. The result is sweet, rich, and nutty, with little peanut pieces throughout the center.

A fluted tart pan gives the pie its candy-cup shape, and the removable bottom helps release it once chilled. You’ll need about 30 minutes of prep, followed by at least 4 hours in the refrigerator. Make it for a birthday, a holiday dessert table, or a gathering where a big chocolate peanut butter treat will fit right in.

Why You’ll Love This Recipe

• No oven needed: The microwave handles the melting, and the refrigerator firms the pie.
• Six main ingredients: A short ingredient list makes shopping straightforward.
• No electric mixer required: A whisk and spatula are enough to prepare the filling.
• Crunchy peanut butter center: Peanut pieces add texture to the sweet filling.
• Easy overnight preparation: The recipe allows chilling overnight before serving.
• A finished look without decorating: The fluted chocolate shell gives the pie its distinctive shape.

Equipment

• 9-inch fluted tart pan with a removable bottom
• Microwave-safe bowls
• Whisk and spatula
• Parchment paper
• Large mixing bowl
• Measuring cups and spoons
• Small, stable bowl for unmolding
• Serving plate
• Sharp knife

Ingredients

Keep the shell and filling ingredients separate as you measure. You’ll also use a light coating of nonstick cooking spray on the parchment, as directed in the method.

Chocolate Shell

• 2½ cups milk chocolate chips
• 1½ tablespoons vegetable oil

Crunchy Peanut Butter Filling

• 1⅓ cups powdered sugar
• 1 cup graham cracker crumbs
• 1¼ cups crunchy peanut butter
• ½ cup salted sweet cream butter

Ingredient Notes & Substitutions

Milk chocolate chips: These create the sweet chocolate shell and top. Half of the melted mixture forms the base and sides; the remaining half seals the filling inside.

Vegetable oil: Mix the measured oil with the chocolate before microwaving. Keep the quantity as written rather than adding extra to thin the coating.

Powdered sugar: This blends into the filling and helps give it body. Granulated sugar isn’t a direct substitute because it would change the texture.

Graham cracker crumbs: Use finely ground crumbs so they distribute evenly and help the filling hold together. Large cracker pieces would make it harder to spread smoothly.

Crunchy peanut butter: The peanut pieces are part of the intended texture. Creamy peanut butter would remove that crunch, so stick with crunchy for the original version.

Salted sweet cream butter: Heat it with the peanut butter as directed, then stir until thoroughly combined. No additional salt is included in the recipe.

How to Make Reese’s Peanut Butter Cup Pie

1. Prepare the tart pan. Cut a parchment circle to fit the bottom of a 9-inch fluted tart pan with a removable bottom. Place it inside and lightly coat the parchment with nonstick cooking spray.
2. Melt the chocolate. Combine the milk chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 45–55 seconds, then stir thoroughly. If needed, continue heating in short intervals, stirring between each, until smooth.
3. Form the shell. Pour half the melted chocolate into the pan. Spread it evenly across the bottom and up the fluted sides, covering every groove. Refrigerate while preparing the filling.
4. Combine the dry ingredients. Whisk the powdered sugar and graham cracker crumbs together in a large bowl.
5. Warm the peanut butter and butter. In a separate microwave-safe bowl, heat the crunchy peanut butter and salted butter for 45 seconds. Stir until thoroughly combined.
6. Finish the filling. Add the peanut butter mixture to the dry ingredients. Stir until no dry pockets remain. If the filling feels hot, let it cool slightly before adding it to the chocolate shell.
7. Fill the shell. Spoon the filling into the chilled shell. Gently spread it into a smooth, even layer.
8. Seal with chocolate. Pour the remaining melted chocolate over the filling. Spread it all the way to the edges to seal the top, then gently tap the pan on the counter to help the chocolate settle. If the reserved chocolate has thickened, gently rewarm it before using.
9. Chill until firm. Refrigerate for 4 hours or overnight.
10. Unmold carefully. Rest the removable base on a small, stable bowl and gently lower the outer ring. Carefully support and invert the firm pie to remove the metal base and parchment. Place a serving plate against the exposed bottom, then turn the pie upright.
11. Slice and serve. Cut into 8 wedges. For cleaner slices, use a knife warmed in hot water and wiped completely dry between cuts.

Tips for Success

• Cover every groove. Spread the chocolate along the fluted sides so there are no gaps in the shell.
• Reserve half the chocolate. You’ll need it to cover the filling and seal the top.
• Use fine crumbs. Finely ground graham crackers make the filling easier to combine and spread.
• Check the filling’s temperature. Let it cool slightly if hot before spooning it into the chilled chocolate.
• Rewarm thickened chocolate gently. The reserved portion should be fluid enough to spread without dragging the filling.
• Wait until the pie is firm. Complete the 4-hour or overnight chill before attempting to unmold it.
• Warm and dry the knife. Wipe the blade completely dry between cuts for neater wedges.

Variations

These optional finishing ideas leave the original shell and filling unchanged.

• Peanut topping: Scatter finely chopped roasted peanuts over the top before the chocolate sets.
• Chocolate drizzle: Once the top is firm, decorate it with a drizzle of extra melted chocolate.
• Holiday finish: Add seasonal sprinkles while the top chocolate layer is still soft.

How to Store

Keep the pie covered in the refrigerator, as directed. Cover any remaining slices before returning them to the refrigerator.

Refrigerator storage duration: [Not provided].

Freezing and thawing instructions: [Not provided].

Serving Suggestions

• Serve chilled wedges as a birthday dessert for a chocolate-and-peanut-butter fan.
• Add the pie to a Christmas or Thanksgiving dessert table.
• Pair a slice with coffee or a glass of milk.
• Offer it as an after-dinner dessert at a casual gathering, with optional fresh berries alongside.

Frequently Asked Questions

Does this Reese’s peanut butter cup pie contain Reese’s candy?

No. It’s a homemade dessert inspired by the chocolate-and-peanut-butter combination. The filling uses crunchy peanut butter and graham cracker crumbs, with no packaged peanut butter cups required.

Can I make the pie the night before?

Yes. The recipe allows refrigerating it overnight. Keep it covered in the refrigerator until serving.

Why use a tart pan with a removable bottom?

The removable bottom lets you lower the outer ring away from the firm chocolate shell. The fluted sides also give the pie its peanut butter cup appearance.

What if the reserved chocolate gets too thick?

Gently rewarm it before pouring it over the filling. Stir until smooth and spreadable, then cover the filling all the way to the edges.

Why should the filling cool before going into the shell?

Hot filling can soften the chilled chocolate. If the filling feels hot after mixing, let it cool slightly before spreading it into the shell.

How can I cut cleaner slices?

Chill the pie until firm, then use a knife warmed in hot water. Wipe the blade completely dry between cuts and slice into 8 wedges.

Recipe Card