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Reese’s Fudge Pie

Reese’s Fudge Pie is a decadent and easy almost no-bake dessert. This creamy peanut butter pie recipe features a thick fudge layer set inside a graham cracker crust, topped with a sweet, light peanut butter mousse, dotted with mini Reese’s Cups.

Fudgy (Almost) No-Bake Reese’s Pie

I’m not saying I’m superman. I can’t fly, and I’m not about to start wearing my underwear outside of my clothing. But Reese’s Peanut Butter Cups are my kryptonite. Put a peanut butter cup in front of me and I will crumble. 

This is why, while fruit pies aren’t always my thing, this Reese’s pie is most definitely a thing. Like my S’mores Pie or Chocolate Truffle Pie, anything that takes chocolate candy and turns it into a creamy, no-bake dessert is the dream.

In this case, it’s an almost no-bake dessert. This easy peanut butter pie layers rich chocolate fudge and creamy peanut butter mousse inside a buttery graham cracker crust, that’s chilled before serving. Obviously, there are Reese’s Cups scattered throughout. And the fudge is the real deal: like the kind you make at Christmas.

I won’t give too much away. You absolutely have to experience this Reese’s fudge pie for yourself!

Side view of Reese's fudge pie with a slice missing to reveal the chocolate peanut butter layers.

Why This Recipe Works

Here’s why you need to make this Reese’s fudge pie ASAP:

  • Basically no-bake. This recipe is 100% no-bake apart from the graham cracker crust, which takes all of 8 minutes in the oven. You can also make this recipe totally no-bake and use a ready-made crust from the store. I won’t tell.
  • Basic ingredients. You don’t need fancy ingredients to make the crust, fudge, and peanut butter mousse layers. Just a few pantry ingredients, that’s it.
  • Packed with peanut butter flavor. My layered Reese’s pie is like a giant chocolate peanut butter cup, filled with even more peanut butter cups. The flavor is enough to satisfy any peanut butter lover!
  • Perfect for parties. Make this pie ahead and have it ready to go in the fridge before company arrives. It’s ideal for potlucks and get-togethers.
Ingredients for Reese's Fudge Pie.

Ingredients You’ll Need 

Below is an overview of the ingredients you’ll need to make this fudgy Reese’s peanut butter pie. Don’t forget to refer to the full recipe that’s available in the recipe card.

  • Graham Cracker Crust: I’ve included an easy-peasy recipe for graham cracker crust in the recipe card (it’s basically a stripped-down version of my Best Graham Cracker Pie Crust). All you need are graham crackers, butter, and sugar for this version. You can also make this pie in a store-bought crust.
  • Sweetened Condensed Milk: Make sure you’re buying the sweetened kind, and not regular condensed milk.
  • Chocolate Chips: I used milk chocolate chips but you can use dark if you prefer.
  • Vanilla: To enhance the flavor in the fudge, I stir in real vanilla extract and a pinch of salt.
  • Reese’s Peanut Butter Cups: You can use Reese’s Minis, as pictured, or use full-sized peanut butter cups and chop them into smaller pieces.
  • Peanut Butter: For the mousse, you’ll want to use creamy, shelf-stable peanut butter, like Skippy or Jif. Natural peanut butter is too oily and will separate. 
  • Powdered Sugar: Confectioner’s sugar thickens the mousse without it becoming grainy.
  • Cream Cheese: Take it out of the fridge to let it come to room temperature. I also recommend using the blocks of full-fat cream cheese vs. the tubs, or non-fat.
  • Cool Whip: You’ll need a tub of thawed Cool Whip, or you can use regular whipped cream.

How to Make Reese’s Peanut Butter Pie

Making this peanut butter cup pie couldn’t be easier! Here’s how to prepare the three delicious layers:

  • Make the Crust: Mix together crushed graham crackers, sugar, and melted butter until well combined. Spread the mixture into the bottom of a springform pan, and bake at 350ºF for 8 minutes.
  • Make the Fudge: Combine all the fudge ingredients in a saucepan on the stovetop. Heat, stirring frequently until the chocolate is fully melted. Afterward, spread the mixture evenly into the crust, and then press Reese’s Cups right into the fudge.
  • Prepare the Peanut Butter Mousse: Beat together the peanut butter, cream cheese, and powdered sugar until smooth, then fold in the Cool Whip. Spread the mousse over top of the fudge layer, smoothing out the top. Drizzle with chocolate if you’d like, and then pop the whole pie into the fridge to chill before serving.
Reese's fudge pie topped with drizzles of chocolate sauce on a round wooden cutting board.

Tips for Success

This pie recipe is super simple, but in case you needed a few extra pointers, here are some additional tips for the best Reese’s pie:

  • Use room-temperature cream cheese. It’s worth repeating, as softening the cream cheese really does make it SO much easier to mix. 
  • Keep refrigerated. Store your pie in the fridge until you’re ready to serve it. Not only is there dairy in the ingredients, but the mousse will start to soften if it’s been at room temperature for a while. See below for more tips on how to store.
  • Garnish with more peanut butter cups. I mean, how could you go wrong?
Overhead view of Reese's fudge pie topped with drizzles of chocolate sauce on a round wooden cutting board, with a slice cut out.

Variation Ideas

I love customizing this pie with different ingredients. It’s perfect to serve either winter, spring, summer, or fall even though it’s chilled. The fudgy flavors go with just about anything! Here are some ideas:

  • Use Different Candy: Make Snickers pie instead by using chopped Snickers candy bars in place of Reese’s Cups. Or, use any other candy bar you prefer.
  • Drizzle with Caramel: Give the top of the pie a drizzle of Homemade Caramel Sauce, instead of or in addition to melted chocolate.
  • Add Garnishes: Top your pie with a dusting of cocoa powder, shaved chocolate, or leftover chocolate chips. You can also dress it up with colorful sprinkles, M&Ms, chopped nuts, etc.
  • Use Nutella: Swap the peanut butter with Nutella to make hazelnut mousse instead.
A slice of Reese's pie on a plate, with a fork stuck into the end.

How to Store Reese’s Pie

Store your pie covered airtight in the fridge for up to 3 days. You can also freeze this pie for longer storage, see below.

Can I Freeze This?

Yes, this Reese’s fudge pie freezes well. Make sure to store it airtight and defrost it again within 3 months for the best freshness. Thaw the frozen pie in the fridge before serving.

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A slice of Reese's pie on a plate, with a fork stuck into the end.

Reese’s Fudge Pie

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  • Author: Shelly
  • Prep Time: 30 minutes
  • Chilling Time: 1 hour
  • Cook Time: 8 minutes
  • Total Time: 1 hour 38 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American


Reese’s Fudge Pie is an almost no-bake dessert made from layers of rich fudge and silky peanut butter mousse set inside a graham cracker crust. Filled with Reese’s Cups, of course!




  • 9 graham crackers, crushed
  • 1/3 cup melted butter
  • 1/3 cup sugar


  • 1 (14 oz) can of sweetened condensed milk
  • 2 cups milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 (8oz) bag Reese’s Minis

Peanut Butter Mousse

  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 8 oz room temp cream cheese
  • 1 1/2 cups Cool Whip, thawed.
  • *optional 1/4 cup melted chocolate for drizzle


For Crust:

  1. Mix all ingredients together and spread in the bottom of your springform pan. Bake at 350 for 8 minutes.
  2. Set aside.

For Fudge:

  1. Mix all the fudge ingredients together over medium-low heat, stirring until the chips are melted and smooth.
  2. Spread the mixture over your graham cracker crust.
  3. Press Reese’s Minis into the fudge.

For Peanut Butter Mousse:

  1. Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth.
  2. Fold in your Cool Whip.
  3. Spread the peanut butter mousse evenly over the fudge. Drizzle with melted chocolate if desired.
  4. Chill in the fridge for at least one hour before serving.

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