Smooth, decadent and extra creamy, this easy Reece's No-Bake Peanut Butter Pie recipe with an Oreo crust is perfect for any time of year!
Add whipping cream, powdered sugar, vanilla, and salt to the bowl of stand mixer fitted with a whisk attachment. Mix on high for 2-3 minutes, until the cream has thickened and holds its shape when the whisk attachment is turned upside down. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Set aside until ready to use.
Add cream cheese, powdered sugar, peanut butter, butter, vanilla, and salt to the bowl of stand mixer fitted with a paddle attachment, and begin mixing on low. Turn speed to medium-high and mix until smooth and creamy. If you do not have a stand mixer, use a large bowl and a handheld mixer to mix.
Add 3/4 cup of chopped Reece's Peanut Butter Cups, and mix until evenly incorporated. Spread the filling across the Oreo crust and smooth over the top.
Spoon a heaping layer of whipped cream over the peanut butter filling and smooth over the top, cover with plastic wrap, and refrigerate until completely chilled through (2-3 hours), or up to overnight, before serving.
Before serving, drizzle with chocolate syrup (if using) and sprinkle with the remaining 1/4 cup of chopped Reece's.
The Anthony Kitchen