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I Love Peanut Butter Pie


5 Min.
25 Min.
Skill Level:

Peanut butter lovers, this one's for you! Our REESE'S Peanut Butter Lovers Pie recipe starts with a homemade peanut butter crumb crust or use store-bought — it's decadent either way. Next, you'll add a rich and creamy peanut butter pie filling, crafted from REESE’S Creamy Peanut Butter and full of surprise REESE'S Peanut Butter Cups Minis. Then, whipped topping crowns this "I Love Peanut Butter Pie." So good!  More peanut butter in pies, please! This REESE'S Peanut Butter & HERSHEY'S KISSES Candy Pie is another peanut butter-forward pie we adore.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
5 minutes
Freeze Time
4 hours


Prevent your screen from going dark while you bake.


  • 1-1/3 cups
    REESE'S Peanut Butter Cups Minis (8 oz pkg.), divided
  • 1 package
    cream cheese (3 oz), softened
  • 1/2 tsp
    vanilla extract
  • 1 cup
    powdered sugar
  • 1/2 cup
  • 1 tub
    frozen non-dairy whipped topping(8 oz), thawed and divided
  • 1 cup
    whipped topping or sweetened whipped cream, additional
  • Peanut Butter Crumb Crust
  • 1-1/2 cups
    vanilla wafer crumbs (about 45 wafers, crushed)
  • 1/2 cup
    powdered sugar
  • 3 Tbsps
    butter or margarine

Step-By-Step Directions

Equipment Needed 
bowl bowl
9-inch pie plate 9-inch pie plate
mixer mixer
wire rack wire rack
freezer freezer
oven oven
microwave microwave
microwave-safe bowl microwave-safe bowl

Prepare Peanut Butter Crumb Crust. Set aside 1/3 cup mini peanut butter cups for garnish. Coarsely chop remaining peanut butter cups; set aside.


Combine peanut butter, cream cheese and vanilla in large bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped peanut butter cups. Pour into crust.


Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and 1 to 2 mini peanut butter cups. Cover; freeze leftover pie.

NOTE: 1 extra serving-size packaged crumb crust (9 oz) may be used instead of Peanut Butter Crumb Crust.

Peanut Butter Crumb Crust:

Heat oven to 350° F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.

Additional questions?