No-Bake Reese’s Peanut Butter Cup Pie
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.
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
- Serving plate
- Sharp knife
Ingredients
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
Instructions
- Line the tart pan’s removable bottom with a parchment circle. Lightly coat the parchment with nonstick cooking spray.
- Combine the chocolate chips and vegetable oil. Microwave for 45–55 seconds, stir thoroughly, and continue in short intervals if needed until smooth.
- Spread half the chocolate across the bottom and up the fluted sides of the pan. Refrigerate while making the filling.
- Whisk together the powdered sugar and graham cracker crumbs.
- In a separate microwave-safe bowl, heat the crunchy peanut butter and butter for 45 seconds. Stir until combined.
- Stir the peanut butter mixture into the dry ingredients until no dry pockets remain. Cool slightly if hot.
- Spoon into the chilled shell and gently spread evenly.
- Cover with the remaining melted chocolate, spreading to the edges. Gently tap the pan on the counter. Rewarm the chocolate gently first if it has thickened.
- Refrigerate for 4 hours or overnight, until firm.
- Rest the removable base on a small, stable bowl and lower the outer ring. Support and carefully invert the firm pie to remove the base and parchment. Place a serving plate against the exposed bottom and turn upright.
- Cut into 8 wedges using a warm knife wiped completely dry between cuts.
Notes
Storage: Keep covered in the refrigerator.