Reese’s Peanut Butter Cup Pie
Ingredients
(Makes one 9-inch pie)
For the Crust:
1 cup finely crushed Oreo cookies (about 15 cookies)
3 tbsp unsalted butter, melted
For the Peanut Butter Filling:
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy cream, whipped to stiff peaks
For the Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup chopped Reese’s Peanut Butter Cups (plus extra whole ones for garnish)
Instructions
Prepare the Crust:
In a medium bowl, mix crushed Oreos and melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
Make the Peanut Butter Filling:
In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully incorporated and light in texture.
Assemble the Filling:
Spread the peanut butter filling evenly over the prepared crust. Smooth the top with a spatula and return the pie to the fridge while making the ganache.
Prepare the Chocolate Ganache:
Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream just until it begins to simmer—do not boil. Pour the hot cream over the chocolate chips and let sit for 2–3 minutes. Stir until smooth and glossy.
Top the Pie:
Let the ganache cool slightly but keep it pourable. Pour it over the peanut butter layer, spreading it evenly. Sprinkle chopped Reese’s Peanut Butter Cups on top while the ganache is still wet.
Chill Until Set:
Cover the pie and refrigerate for at least 4 hours or overnight for best results. This allows all the layers to firm up and flavors to meld together.
Serve and Enjoy:
Slice and serve chilled. Garnish with additional peanut butter cups or a drizzle of melted chocolate if desired.