Easy Reese's Peanut Butter Cup Pie
Ultra-creamy peanut butter pie in a chocolate cookie crust, topped with silky ganache and plenty of peanut butter cups. No baking needed—just chill, slice, and enjoy.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 2.25 cup chocolate cookie crumbs
- 6 tbsp unsalted butter melted
- 0.13 tsp fine salt for the crust
- 8 oz cream cheese softened
- 0.9 cup creamy peanut butter
- 0.8 cup powdered sugar
- 1 tsp vanilla extract
- 0.13 tsp fine salt for the filling
- 1 cup heavy cream cold, for whipping
- 1.25 cup mini peanut butter cups roughly chopped
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream for ganache
- 2 tbsp creamy peanut butter warmed, for drizzle
- 2 tbsp roasted peanuts chopped, optional
Instructions
Preparation Steps
- Stir cookie crumbs, melted butter, and a pinch of salt together. Press into a 9-inch pie plate.
- Freeze the crust for 10 minutes to firm up while you make the filling.
- Beat cream cheese and peanut butter until completely smooth and fluffy.
- Mix in powdered sugar, vanilla, and a small pinch of salt until blended.
- Whip the cold cream to soft peaks, then gently fold it into the peanut butter mixture.
- Fold in half of the chopped peanut butter cups. Spread filling into the chilled crust and smooth the top.
- Warm the ganache cream until steaming, then pour over chocolate chips. Rest 2 minutes, then stir silky smooth.
- Cool ganache 5 minutes. Pour over the pie, then scatter remaining cups on top.
- Drizzle with warmed peanut butter and sprinkle peanuts if using. Chill until set, at least 3 hours.
Notes
Variation: Swap the chocolate cookie crust for a graham cracker crust and add a pinch of cocoa to the crumbs. For a lighter texture, use only half the ganache and save the rest for serving. Storage: Cover and refrigerate up to 4 days, or freeze slices up to 2 months; thaw in the fridge.
This recipe is an original creation inspired by classic Easy Reese's Peanut Butter Cup Pie flavors. All ingredient ratios and instructions are independently developed.