Creamy, crunchy, and impossibly indulgent, Reese’s Peanut Butter Cookie Pie brings the best of peanut butter cookies and candy-studded decadence together in one slice. If you love desserts that are comforting and shareable, this pie hits every note: a buttery cookie filling loaded with Reese’s Pieces and chopped peanut butter cups all baked inside a flaky 9-inch pie crust. Fun fact: peanut butter and chocolate became a superstar duo in the 20th century when Reese’s cups rose to fame — so it’s no wonder people keep inventing new ways to combine them.
This recipe is delightfully simple and quick to prepare, perfect for busy weeknights, bake sales, or holiday gatherings. It’s family-friendly and a guaranteed crowd-pleaser. If you enjoy bite-sized candy cookies, you might also like this playful twist on stuffed cookies for more sharing ideas: mini Reese’s Pieces cookies stuffed with peanut butter. Ready to bake something both nostalgic and new? Let’s get started — you’ll be surprised how fast this one disappears.
What is Reese’s Peanut Butter Cookie Pie?
What’s in a name? Reese’s Peanut Butter Cookie Pie sounds like it could have wandered off a candy shelf and right into a dessert pan — and that’s basically what happened. Think: a gooey, cookie-like filling packed with peanut butter and candy tucked into a pie shell — why not call it a pie? Ever wonder if “the way to a man’s heart is through his stomach.” applies to dessert? It absolutely does here. Maybe someone once baked this and declared it a pie to justify using a pie crust instead of just scooping cookie dough — and the name stuck. Give it a try and see whether you call it cookie, pie, or pure bliss.
Why You’ll Love This
- Main highlight: This pie is all about rich, creamy peanut butter flavor contrasted with pockets of crunchy candy and chocolate — every bite delivers texture and nostalgia.
- Cost-saving at home: Buying candy and pantry staples in bulk and turning them into one dessert stretches your dollars farther than pre-made indulgences at the bakery.
- Flavorful toppings: The Reese’s Pieces add pops of candy crunch while chopped peanut butter cups melt into chocolatey islands, giving every slice personality and extra sweetness.
Compared to a classic peanut butter cookie recipe, this pie feels more decadent and shareable — it’s dessert elevated for company or cozy nights in. Grab your mixing bowl and see why this one quickly becomes a repeat favorite.
How to Make
Quick Overview
This recipe is straightforward: you cream the butter and peanut butter, fold in sugars and egg, stir in flour and candies, press into a prepped pie crust, and bake until set. The texture is cookie-like but sliceable like a pie, with a slightly crisp edge and tender center studded with chocolate-candy bites. Total time: about 15 minutes prep + 35 minutes baking + 1 hour cooling for best slices.
Ingredients
1 (9-inch) refrigerated pie crust, thawed, fitted into pie plate with decorative flutes
1/2 cup unsalted butter, softened to room temperature
3/4 cup creamy peanut butter, smooth
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup Reese’s Pieces, loosely packed
1 cup chopped Reese’s peanut butter cups
Directions
- Preheat your oven to 350°F (175°C). Fit the refrigerated pie crust into a 9-inch pie plate and shape decorative flutes along the edge so it looks pretty after baking.
- In a large mixing bowl, use an electric mixer or sturdy spoon to cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is smooth and well blended — about 2 to 3 minutes by mixer. Scrape down the sides as needed.
- Add the egg, vanilla extract, and salt to the bowl and mix until thoroughly combined and glossy.
- Gradually add the all-purpose flour to the wet mixture, stirring just until incorporated. Do not overmix; stop as soon as there are no large streaks of flour to keep the filling tender.
- Gently fold in the Reese’s Pieces and the chopped peanut butter cups, distributing them evenly through the dough without breaking up the candies too much.
- Press the cookie dough evenly into the prepared pie crust, smoothing the top with a spatula or the back of a spoon. Bake in the preheated oven for about 35 minutes, or until the pie is set in the center and the crust is golden.
- Remove the pie from the oven and allow it to cool on a wire rack for about 1 hour so it firms up and slices cleanly.
- Optional serving suggestion: warm each slice slightly and serve with a scoop of vanilla ice cream and a drizzle of chocolate syrup for extra decadence.
What to Serve With
- A scoop of vanilla or salted caramel ice cream for creamy contrast.
- Fresh berries or a simple berry salad to cut the richness with bright acidity.
- A glass of cold milk or a cup of strong coffee to balance the sweetness.
- Light whipped cream and a sprinkle of crushed peanuts for texture and presentation.
Top Tips for Perfecting
- Ingredient substitutions: Use natural peanut butter for a more pronounced nutty flavor, but reduce added salt if your peanut butter is salted. For gluten-free, swap the flour for a 1-to-1 gluten-free baking blend.
- Timing adjustments: If your oven runs hot, tent the pie with foil after 25 minutes to prevent over-browning.
- Flavor boosts: Fold a teaspoon of espresso powder into the dough to enhance chocolate notes, or sprinkle flaky sea salt on top right after baking.
- Avoid overmixing: Mix the flour in just until combined to prevent a tough texture.
- Candy distribution: Stir candies gently to keep pieces intact and avoid excessive melting that could make the filling too gooey.
For another riff on peanut butter cookie pies and to compare textures and candy distribution, check out this related Reese’s Peanut Butter Cookie Pie recipe on the blog.
Storing and Reheating Tips
- Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature or warm gently before serving.
- Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices for 10 to 20 seconds in the microwave on low power, or 5 to 7 minutes in a 325°F (160°C) oven until slightly warmed — this revives the soft, cookie-like texture without melting the candies too much.
FAQs
Can I use homemade pie crust instead of refrigerated?
Yes. A homemade flaky pie crust works beautifully and adds a fresh-baked flavor — just blind-bake briefly if you prefer extra crispness.
Will the Reese’s Pieces melt during baking?
They may soften slightly but usually retain shape. If you want less melting, fold them in right before pressing the dough into the crust and bake promptly.
Can I make this dairy-free?
Swap the butter for a dairy-free margarine and use dairy-free chocolate peanut butter cups if available. Texture may vary slightly.
How do I slice the pie cleanly?
Chill the pie for at least one hour after baking, then use a sharp knife warmed under hot water and wiped dry between cuts for neat slices.
Can I double the recipe for a crowd?
Yes. Bake two pies on separate racks, rotating halfway through for even baking, or make in large baking dishes adjusting time slightly.
Conclusion
This Reese’s Peanut Butter Cookie Pie is a simple, crowd-pleasing dessert that turns pantry favorites into something show-stopping and shareable. With easy steps, accessible ingredients, and a perfect balance of creamy peanut butter and chocolate-candy crunch, it’s a recipe worth making again and again. If you want to explore playful variations or see another loaded version, check out this Fully Loaded take on the pie by a trusted food blogger: Fully Loaded Reese’s Peanut Butter Cookie Pie | Amy Treasure. For a different triple-peanut butter spin with extra candy goodness, this version is a great read and inspiration: Triple Peanut Butter Cookie Pie – Averie Cooks. Enjoy baking, and don’t forget to share a slice with someone you love.
Reese's Peanut Butter Cookie Pie
Equipment
- Mixing Bowl
- Electric Mixer
- Pie Plate
- Spatula
Ingredients
Ingredients
- 1 9-inch refrigerated pie crust thawed and fitted into pie plate
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup creamy peanut butter smooth
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup Reese’s Pieces loosely packed
- 1 cup chopped Reese’s peanut butter cups
Instructions
- Preheat your oven to 350°F (175°C). Fit the refrigerated pie crust into a 9-inch pie plate and shape decorative flutes along the edge.
- In a large mixing bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until smooth.
- Add the egg, vanilla extract, and salt to the bowl and mix until thoroughly combined.
- Gradually add the all-purpose flour to the wet mixture, stirring just until incorporated.
- Gently fold in the Reese’s Pieces and chopped peanut butter cups.
- Press the cookie dough evenly into the prepared pie crust and smooth the top.
- Bake in the preheated oven for about 35 minutes, or until the pie is set in the center and the crust is golden.
- Allow the pie to cool on a wire rack for about 1 hour before slicing.