Reese's Pie
Yield: 12 servings
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!
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.
Nutrition Information:
Calories: 384kcal Carbohydrates: 33g Protein: 7g Fat: 26g Saturated Fat: 10g Polyunsaturated Fat: 4g Monounsaturated Fat: 10g Trans Fat: 0.2g Cholesterol: 29mg Sodium: 297mg Potassium: 207mg Fiber: 2g Sugar: 23g Vitamin A: 373IU Vitamin C: 0.003mg Calcium: 36mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.