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Reese’s Peanut Butter Cup Pie

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Indulge in the ultimate dessert with this Reese’s Peanut Butter Cup Pie! A creamy peanut butter filling nestled in a chocolate cookie crust, topped with a rich chocolate ganache and sprinkled with chopped Reese’s Peanut Butter Cups, this no-bake treat is a dream come true for chocolate and peanut butter lovers. Perfect for any occasion, it’s a delightful, indulgent treat that everyone will love!

Ingredients

For the Chocolate Cookie Crust:

  • 1 ½ cups chocolate cookie crumbs (such as Oreo)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Peanut Butter Filling:

  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 8 ounces whipped topping, thawed
  • 1 ½ cups chopped Reese’s Peanut Butter Cups

For the Chocolate Ganache Topping:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions

1. Prepare the Chocolate Cookie Crust:

  1. In a medium bowl, combine chocolate cookie crumbs and granulated sugar.
  2. Stir in the melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  4. Refrigerate the crust for at least 30 minutes to set.

2. Prepare the Peanut Butter Filling:

  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add peanut butter and powdered sugar; beat until well combined and creamy.
  3. Mix in the vanilla extract.
  4. Gently fold in the thawed whipped topping until the mixture is smooth.
  5. Stir in 1 cup of chopped Reese’s Peanut Butter Cups.

3. Assemble the Pie:

  1. Spread the peanut butter filling evenly into the chilled chocolate cookie crust.
  2. Sprinkle the remaining ½ cup of chopped Reese’s Peanut Butter Cups on top of the filling.
  3. Refrigerate the pie for at least 4 hours, or until firm.

4. Prepare the Chocolate Ganache Topping:

  1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  2. Place the chocolate chips in a heatproof bowl.
  3. Pour the hot cream over the chocolate chips; let it sit for 2-3 minutes.
  4. Stir until the mixture is smooth and glossy.
  5. Allow the ganache to cool slightly before drizzling over the chilled pie.

5. Serve:

  1. Drizzle the cooled chocolate ganache over the pie just before serving.
  2. Slice and enjoy!

Notes

  • Crunchy Peanut Butter Version: Use crunchy peanut butter in the filling for added texture.
  • Dairy-Free Option: Substitute cream cheese and whipped topping with dairy-free alternatives.
  • Nut-Free Alternative: Replace peanut butter with sunflower seed butter for a nut-free version.

Find it online: https://chocolatecoveredamy.com/reeses-peanut-butter-cup-pie/