Triple Peanut Butter Cookie Pie with Reese's
No-bake peanut butter pie featuring a Reese's Pieces cookie crust, creamy peanut butter and cream cheese filling studded with chopped Reese's Cups, and a chocolate ganache topping. Requires minimal active prep with make-ahead convenience.
Ingredients
- 16 ounce Pillsbury peanut butter cookie dough with Reese's Pieceshomemade peanut butter cookie dough pressed into pie plate1:1vegan possible with vegan dough
increases prep time
- 8 ounce cream cheese, softened
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- 1 8 ounce container Cool Whip, thawed, divided, 1 1/2 cups used in fillingwhipped heavy cream1:1removes artificial additivesadds dairy
fresher taste, shorter shelf life
Full guide → - 1 cup Reese's Peanut Butter Cups, chopped
- ¼ cup whipping cream
- ½ cup chocolate chips
- mini Reese's Pieces, for garnish
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Press cookie dough evenly into the bottom and sides of a greased 10 inch pie plate.
- 3
Bake for 14 minutes without overbaking.
- 4
Let cool completely.
- 5
Beat cream cheese, peanut butter, and sugar until creamy.
- 6
Fold in Cool Whip gently.
- 7
Stir in chopped peanut butter cups.
- 8
Spoon mixture into cooled cookie crust.
- 9
Refrigerate for a few hours.
- 10
Combine whipping cream and chocolate chips in a microwave safe bowl.
- 11
Heat for 30 seconds and stir until creamy.
- 12
Heat 15 seconds extra if needed.
- 13
Spread over chilled pie.
- 14
Refrigerate until topping is set.
- 15
Garnish with Cool Whip swirls and mini Reese's Pieces.
Tips
Do not overbake the cookie crust to maintain structural integrity.
Fold Cool Whip gently to avoid deflating and keep filling light.
If chocolate topping is too thick, microwave in 10-15 second increments rather than longer bursts to prevent scorching.
Good to Know
Sealed container in refrigerator for up to 3-4 days.
Prepare through cooling of crust up to 1 day ahead. Fill and chill up to 6 hours before final ganache topping.
Slice with a warm knife for clean cuts. Serve chilled.
Common Mistakes
Overbaking cookie crust will result in a hard, brittle base that cracks when filled.
Folding Cool Whip too vigorously deflates it, reducing the light texture of the filling.
Microwaving chocolate too long causes it to seize and become grainy; heat in short increments.
Substitutions
Dairy-Free Swaps
Vegan Options
increases prep time
General Alternatives
fresher taste, shorter shelf life
Full guide →