Reese's Pie
User Reviews
5
3 reviews
Excellent
Reese's Pie
Report
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!
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Ingredients
- 24 Oreo cookies regular chocolate
- ¼ cup unsalted butter melted
- 8 ounces cream cheese full-fat, softened
- 1 cup peanut butter not all-natural, classic creamy
- 1 cup powdered sugar
- 1 teaspoon vanilla extract pure
- ¼ teaspoon kosher salt Morton brand
- 2 containers (8 ounces each) whipped topping thawed, Cool Whip brand
- ½ to ⅔ cup Reese's Cups chopped
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.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 384 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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