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Reese's Peanut Butter Pie

Reese's Peanut Butter Pie

Creamy no-fuss Reese's peanut butter pie with a chocolate cookie crust and candy topping
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12

INGREDIENTS

Crust

  • 2 1/2 cups chocolate sandwich cookie crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar optional.

Filling

  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1 1/2 cups heavy cream cold.

Topping

  • 1/2 cup chocolate ganache or hot fudge sauce
  • 2 tbsp peanut butter melted for drizzle
  • 1/2 cup chopped mini peanut butter cups
  • whipped cream optional.

INSTRUCTIONS

Crust

  • Heat oven to 350 F
  • Mix cookie crumbs with melted butter and sugar until evenly moistened
  • Press firmly into a 9 inch pie dish on bottom and up sides
  • Bake 10 minutes then cool completely.

Filling

  • Beat cream cheese until smooth
  • Beat in peanut butter then powdered sugar vanilla and salt until thick and fully combined
  • Whip heavy cream to stiff peaks in a separate bowl
  • Fold whipped cream into peanut butter mixture until light and uniform.

Assemble and Chill

  • Spread filling into cooled crust and smooth the top
  • Chill at least 4 hours or until set.

Finish and Serve

  • Spread or drizzle chocolate over the chilled pie
  • Drizzle with melted peanut butter
  • Top with chopped peanut butter cups and optional whipped cream
  • Slice with a warm dry knife for clean cuts.

Notes

1. Use full-fat cream cheese for best structure 2. Substitute 8 oz whipped topping for the whipped cream if preferred 3. Use a store-bought chocolate cookie crust to save time 4. Chill 4 to 8 hours for clean slices 5. Freeze 20 minutes before slicing for extra firmness 6. Store covered in the refrigerator up to 5 days or freeze up to 2 months

Nutrition

Calories: 520kcal | Carbohydrates: 42g | Protein: 9g | Fat: 36g