Few desserts can ignite nostalgia quite like the famous Chili’s Peanut Butter Pie made with REESE’S. This luscious pie, beloved for its creamy, peanutty filling and chocolatey Oreo crust, has been a highlight on the Chili’s menu and the object of dessert obsession for years. The crunch of cookie base, velvety peanut butter mousse, and unmistakable REESE’S flair make it a must-try for pie aficionados everywhere!
What if you could enjoy all those dreamy layers and bold peanut butter cups at home—no reservation, no takeout bag? Good news: this easy, indulgent copycat recipe brings all the iconic flavors to your kitchen with simple supermarket ingredients. Whether you’re prepping for a party or treating yourself on a weeknight, this pie is sure to satisfy. Plus, discover more treats and decadent cake recipes to create a dessert bar everyone will remember.
Table of Contents
How to make Peanut Butter Pie Made with REESE’S
This copycat pie starts with a crunchy Oreo cookie crust, topped with a whipped peanut butter cream cheese filling, and is crowned with plenty of chopped REESE’S Peanut Butter Cups. Each layer comes together quickly, no baking required, and chills to sliceable perfection in your fridge.
Using full-fat cream cheese and real whipped cream ensures a rich and smooth texture, while chopped REESE’S add contrasting bites of classic candy bar flavor. Serve it up frozen for a dramatic presentation or slightly softened for maximum creaminess. For more chocolatey inspiration, check out our cake category.
Nutrition facts
This pie serves 10 generous slices. Per slice (based on standard ingredients):
- Calories: 560
- Fat: 38g
- Sugar: 34g
- Protein: 9g
- Carbohydrates: 48g
Please note: Nutrition will vary depending on chosen brands and portion size.
Ingredients
- 24 Oreo cookies, finely crushed — 🛒 Buy on Amazon
- 6 tablespoons unsalted butter, melted — 🛒 Buy on Amazon
- 8 ounces cream cheese, softened — 🛒 Buy on Amazon
- 1 cup creamy peanut butter (preferably not natural) — 🛒 Buy on Amazon
- 1 cup powdered sugar — 🛒 Buy on Amazon
- 8 ounces whipped topping or 1 cup heavy cream, whipped — 🛒 Buy on Amazon
- 1.5 cups chopped REESE’S Peanut Butter Cups — 🛒 Buy on Amazon
- Chocolate syrup, for garnish (optional) — 🛒 Buy on Amazon
Tools you’ll need
- 9-inch pie plate (deep dish recommended)
- Food processor or rolling pin (for crushing cookies)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Offset spatula (optional, for spreading)
- Sharp knife (for slicing REESE’S)
Instructions
- Prepare the crust: Pulse Oreo cookies into fine crumbs in a food processor. Mix with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of your pie plate. Freeze for 15 minutes to set.
- Make the filling: Beat softened cream cheese and peanut butter together until smooth. Gradually add powdered sugar, blending until fluffy. Fold in whipped topping or freshly whipped cream gently until incorporated.
- Assemble the layers: Spoon the filling onto the chilled crust and spread it evenly using a spatula. Sprinkle most of the chopped REESE’S Peanut Butter Cups over the filling, reserving a handful for garnish.
- Chill: Place the pie in the refrigerator for at least 4 hours (or overnight) until firm. For a firmer, ice-cream-like texture, freeze for 2-3 hours before serving.
- Garnish and serve: Just before serving, add remaining chopped REESE’S and a drizzle of chocolate sauce, if desired. Slice and enjoy!
What to serve with
Drinks
- Ice cold milk or chocolate milk—classic pairings for peanut butter desserts.
- Coffee (hot or iced) with a splash of vanilla for a coffeehouse-style finish.
- For a crowd, try pairing with a pitcher of drinks like homemade milkshakes or cold brew.
Sides
- Fresh berries or fruit salad: The tartness balances the pie’s richness.
- Salty snacks: Pretzel rods or popcorn are surprisingly good with peanut butter desserts.
Celebrations
- Perfect for birthdays, potlucks, BBQs, or a show-stopping end to a homemade dinner.
Variations
- No Bake Cheesecake Base: Swap the peanut butter layer for a chocolate or Nutella cheesecake filling using the same quantities.
- Chocolate Lovers: Use a chocolate graham cracker crust or drizzle melted dark chocolate over the entire pie for extra richness.
- Gluten-Free: Simply use gluten-free chocolate sandwich cookies for the crust.
- Extra Crunch: Stir in chopped pretzels or salted peanuts along with the REESE’S cups for crunch and saltiness.
- Frozen Pie: Serve straight from the freezer for a firmer, ice cream-like pie on hot days.
Ingredient Substitutes
- Oreo Cookies
- Chocolate graham crackers
- Gluten-free sandwich cookies
- Chocolate wafer cookies
- Cream Cheese
- Neufchâtel cheese (for lower fat)
- Dairy-free cream cheese (for vegan pies)
- Greek yogurt for a tangier flavor (texture will differ)
- PEANUT BUTTER
- Almond butter
- Sunflower seed butter (nut-free)
- Cashew butter
- RESE’S Peanut Butter Cups
- Mini peanut butter cups (store brand)
- Chopped chocolate chips plus extra peanut butter swirled on top
- Peanut butter M&Ms (for a pop of color)
- Whipped Topping
- Fresh whipped heavy cream (sweetened)
- Coconut whipped topping
- Soya-based whipped topping
- Powdered Sugar
- Coconut sugar (blended into powder)
- Stevia or erythritol blend (for lower sugar)
- Maple syrup (adjust for texture)
- Butter
- Plant-based margarine
- Coconut oil (firm at room temperature)
- Ghee
Ingredients
24 Oreo cookies, finely crushed
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter (preferably not natural)
1 cup powdered sugar
8 ounces whipped topping or 1 cup heavy cream, whipped
1.5 cups chopped REESE’S Peanut Butter Cups
Chocolate syrup, for garnish (optional)
Instructions
Pulse Oreo cookies into fine crumbs and mix with melted butter.
Press cookie mixture into a 9-inch pie plate and freeze for 15 minutes.
Beat cream cheese and peanut butter until fluffy. Gradually add powdered sugar.
Gently fold in whipped topping.
Spread filling into crust, smoothing the top.
Scatter most chopped REESE’S over the filling, reserving a handful for the top.
Chill pie at least 4 hours (or freeze for 2-3 hours for firmer texture).
Just before serving, sprinkle with reserved REESE’S and drizzle with chocolate syrup.
