This no-bake Reese's peanut butter cup pie features layers of chocolate shell, crunchy peanut butter filling, and graham cracker crumbs that slice cleanly after a 4-hour chill. It's an easy dessert that requires no oven and serves beautifully.
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Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
Slice into wedges and serve.
Store covered in the refrigerator for up to 5 days. Serve chilled; no reheating needed.
9-inch fluted tart pan with removable bottom · parchment paper · medium heat-safe mixing bowl · offset spatula or silicone spatula
Chill in the refrigerator for 4 hours to overnight to ensure the chocolate sets completely and the pie slices cleanly.
Yes, creamy peanut butter works as a substitute, though the filling will lack the textural contrast that defines this recipe.
Center the pan over a bowl, apply slight pressure to the tart pan edges to release the sides, then flip upside down to remove the bottom and peel off the parchment circle.
Yes, prepare up to 24 hours in advance and store covered in the refrigerator until ready to serve.
A 9-inch fluted tart pan with a removable bottom is essential for this recipe.
