5.0 from 3 votes
Reese's Pie
This no-bake Reese’s Pie features a crisp, buttery Oreo crust and a rich and creamy peanut butter filling finished with fluffy whipped topping and chopped Reese’s cups. Serve this easy pie chilled from the fridge or store it in the freezer for a delightful texture that’s similar to an ice cream cake!
Prep Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 12 servings
Calories: 384 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 24 regular chocolate Oreo cookies
- ¼ cup unsalted butter, melted
- 8 ounces full-fat cream cheese, softened
- 1 cup classic creamy peanut butter (not all-natural)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon Morton kosher salt
- 2 containers (8 ounces each) Cool Whip whipped topping, thawed
- ½ to ⅔ cup chopped Reese's cups
Instructions
- Lightly pray a 9” pie pan lightly with nonstick baking spray and set it aside.
- Add the Oreos to a food processor and pulse until they form a fine crumb, about 30 seconds. Add the melted butter and pulse again until the butter is evenly distributed and the mixture resembles wet sand.
- Transfer the Oreo mixture to the prepared pan and press it into an even layer on the bottom and sides, about 1/4” thick. Use a flat-bottomed measuring cup or glass to press evenly. Place the crust in the freezer to chill while you make the filling.
- Add the softened cream cheese and peanut butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fully combined and no lumps remain.
- Next add the powdered sugar, vanilla, and salt. Mix again until the powdered sugar is fully incorporated.
- Add one container of whipped topping to the peanut butter mixture and gently fold it in with a rubber spatula.
- Spread the peanut butter layer over the chilled crust.
- Then very gently spread the remaining container of whipped topping over the top of the peanut butter filling.
- Sprinkle chopped Reese's cups (or peanuts or chocolate shavings – whatever you want to garnish the pie with) over the top.
- Freeze the pie for 1-2 hours, until set, and then move it to the fridge. Served from the fridge, the pie will be chilled, soft, and creamy. If you like the texture of ice cream cake, store the pie in the freezer and freeze for another hour or more. Our family prefers to eat this pie frozen, but you can store it in the fridge for a softer texture.
Cup of Yum
Nutrition Information
Calories
384kcal
(19%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
297mg
(12%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
373IU
(7%)
Vitamin C
0.003mg
(0%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 384
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 297mg | 12% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.