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.
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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.