Print

Reese’s Peanut Butter Pie Recipe

Print Recipe

★★★★★

4.7 from 487 reviews

This Reese’s Peanut Butter Pie is a deliciously creamy and indulgent dessert featuring a crunchy Oreo crust, a smooth peanut butter and cream cheese filling, and a rich chocolate ganache topping. Perfect for peanut butter lovers, this no-bake pie is easy to make and can be prepared ahead of time for a chilled, decadent treat.

Ingredients

Scale

Crust

  • 2 1/2 cups Oreos (crumbled into a fine crumb)
  • 5 TBSP Unsalted butter (melted)

Filling

  • 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)

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream

Decoration

  • Reese’s peanut butter cups (for decoration, chopped as desired)

Instructions

  1. Prepare the Oreo Crust: Spray a 9-inch springform or pie pan with nonstick baking spray and place a parchment paper circle on the bottom if using a springform pan. Spray the parchment paper as well. Using a food processor or blender, blend the Oreos into fine crumbs. Mix the Oreo crumbs with the melted butter using a fork until the mixture is wet and resembles wet sand. Press the crumbs evenly onto the bottom and sides of your pan using the bottom of a measuring cup to compact the crust firmly.
  2. Freeze the Crust: Place the crust-lined pan in the freezer while you prepare the filling to help it set.
  3. Whip the Cream: Using a mixer with a metal bowl and whisk attachment, beat the cold heavy cream with 1/2 cup powdered sugar on high speed until stiff peaks form. This will create a light and airy base for the filling.
  4. Mix the Filling Base: In a separate bowl, beat together the cream cheese, peanut butter, vanilla extract, and sifted powdered sugar on high speed for about 2 minutes until smooth and creamy.
  5. Fold in Whipped Cream: Gently fold half of the whipped cream into the peanut butter mixture with a rubber spatula until combined, then fold in the remaining whipped cream gently. Be careful not to overmix to retain the airy texture of the whipped cream.
  6. Assemble the Pie: Pour half of the peanut butter filling over the frozen crust. Sprinkle the broken Reese’s peanut butter cups evenly on top of this layer. Then, add the remaining filling to cover the peanut butter cups.
  7. Chill the Pie: Cover the pie with foil and refrigerate for at least 6 hours, preferably overnight, to allow the filling to set properly.
  8. Prepare the Chocolate Ganache: Once the pie is set, remove it from the springform pan if using one. Place the chocolate chips in a small bowl. Heat the heavy cream in a saucepan over medium-low heat until hot and steaming, then pour the cream over the chocolate chips. Let sit for 2 minutes.
  9. Mix Ganache: Stir the chocolate and cream mixture gently with a rubber spatula until smooth and silky. Pour the ganache over the chilled peanut butter pie evenly.
  10. Decorate and Set: Let the ganache set in the refrigerator for at least 10 minutes. Optionally, top with extra chopped Reese’s peanut butter cups and mini chocolate chips for added texture and presentation. Serve chilled.

Notes

  • Using a springform pan makes it easier to release the pie without damaging the crust.
  • Ensure the heavy cream is very cold before whipping for the best volume and texture.
  • Be gentle when folding the whipped cream into the peanut butter mixture to avoid deflating the filling.
  • This pie is best served chilled and kept refrigerated until serving.
  • The pie can be prepared a day in advance to allow proper setting time.

Keywords: Reese's Peanut Butter Pie, no-bake pie, peanut butter dessert, Oreo crust, chocolate ganache, creamy peanut butter pie, easy dessert

Find it online: https://todayfoodrecipe.com/reeses-peanut-butter-pie-recipe/