Name: Reese’s Peanut Butter Pie Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 2 1/2 cups Oreos (crumbled into a fine crumb); 5 TBSP Unsalted butter (melted); 1 1/2 cups Heavy cream (cold); 1/2 cup Powdered sugar; 16 oz Cream cheese (room temperature); 2 cups Peanut butter (creamy); 1 tsp Pure vanilla extract; 1/2 cup Powdered sugar (sifted); 16 Reese’s peanut butter cups (broken into pieces, snack size); 1 cup Semi-sweet chocolate chips; 1/2 cup Heavy cream; Reese’s peanut butter cups (for decoration, chopped as desired)

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Introduction

This Reese’s Peanut Butter Pie is a rich and creamy dessert perfect for peanut butter lovers. With a crunchy Oreo crust and a luscious peanut butter filling topped with chocolate ganache, it’s sure to impress at any gathering.

The image shows a close-up of a thick slice of peanut butter cheesecake on a white marbled surface. The dessert has four main layers: a dark, crumbly chocolate crust at the bottom, a thick peanut butter cheesecake layer with chunks of peanut butter cups mixed inside, a smooth layer of shiny chocolate ganache on top, and whole peanut butter cups cut in halves placed on top as decoration. Small chocolate chips are scattered over the ganache. The texture of the cheesecake layer is creamy with visible pieces of chocolate and peanut butter cup. In the foreground, part of a wooden board is visible with some crumbs and a blurred spoon handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Oreos (crumbled into a fine crumb)
5 tablespoons Unsalted butter (melted)
1 1/2 cups Heavy cream (cold)
1/2 cup Powdered sugar
16 oz Cream cheese (room temperature)
2 cups Peanut butter (creamy)
1 teaspoon Pure vanilla extract
1/2 cup Powdered sugar (sifted)
16 Reese’s peanut butter cups (broken into pieces, snack size; use more if cups are smaller)
1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Reese’s peanut butter cups (for decoration)

Instructions

Step 1: Spray a 9-inch springform or pie pan with nonstick baking spray. If using a springform pan, place a parchment paper circle on the bottom and spray again.
Step 2: Blend Oreos into fine crumbs using a food processor. Combine crumbs with melted butter until the mixture resembles wet sand. Press evenly on the bottom and sides of the pan, compacting with the bottom of a measuring cup.
Step 3: Place the crust in the freezer while preparing the filling.
Step 4: Using a mixer with a metal bowl and whisk attachments, beat the cold heavy cream with 1/2 cup powdered sugar on high until stiff peaks form.
Step 5: In another bowl, beat cream cheese, peanut butter, vanilla extract, and sifted powdered sugar on high speed for 2 minutes until smooth.
Step 6: Gently fold half of the whipped cream into the peanut butter mixture using a rubber spatula, then fold in the remaining whipped cream. Be careful not to overmix to keep the mixture light and airy.
Step 7: Pour half of the peanut butter filling over the crust. Sprinkle broken Reese’s peanut butter cups evenly on top. Add the remaining filling over the candies, smoothing the surface.
Step 8: Cover the pie with foil and chill in the refrigerator overnight or for at least 6 hours to set.
Step 9: For the chocolate ganache, heat heavy cream in a saucepan over medium-low heat until steaming but not boiling. Pour the hot cream over the chocolate chips in a bowl and let sit for 2 minutes.
Step 10: Stir the chocolate and cream mixture until smooth and silky. Remove pie from the springform pan if used, and pour the ganache evenly over the set filling. If using a pie pan, you may pour ganache directly over the filling without removing the pie.
Step 11: Refrigerate the pie for at least 10 minutes to allow the ganache to set. Optionally, decorate the top with chopped peanut butter cups and mini chocolate chips before serving.

Tips & Variations

Use creamy peanut butter for a smooth filling; natural peanut butter can work but may alter texture.
For extra crunch, add chopped peanuts into the filling or sprinkle on top.
If you prefer a no-bake crust, use graham cracker crumbs instead of Oreos.
Allow the ganache to cool slightly before pouring to avoid melting the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 15 minutes before slicing to soften the filling slightly. This pie is best enjoyed chilled.

How to Serve

A close-up slice of a multi-layer peanut butter and chocolate dessert rests on a white marbled surface. The base layer is a dense, dark chocolate cookie crust topped by a thick, creamy peanut butter filling mixed with chunks of peanut butter cups. Above this is a smooth, lighter peanut butter mousse layer, all covered by a shiny dark chocolate ganache. Small chocolate chips are sprinkled on top, along with halved peanut butter cups placed on the surface, showing their peanut butter center. The texture is rich and creamy with contrasting colors of deep brown, golden tan, and light peanut butter hues. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture of the filling will be slightly grainier. Creamy peanut butter is recommended for a smooth consistency.

Do I have to use a springform pan?

No, a 9-inch pie pan works well too. A springform pan makes removal easier, especially when adding ganache on top, but is not required.