Reese’s Peanut Butter Cup Pie

5 from 29 votes

Reese’s Peanut Butter Cup Pie

This decadent Reese’s Peanut Butter Cup Pie recipe has a delightful peanut butter filling and a velvety smooth dark chocolate layer. It includes yummy chunks of Reese’s cups and Oreos for added crunch. It’s also topped with homemade whipped cream. This is the perfect summer recipe for when you feel like indulging in a peanut butter chocolate treat.

Prep Time5

Cook Time15

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: people

Author: Brianna May

Equipment

Ingredients

Oreo Crust

22 Oreo cookies
4 Tablespoons (57 g) melted salted butter

Filling

1 cup heavy cream
16 ounces cream cheese (brick-style), room temperature
1 1/4 cups (320 g) creamy peanut butter (not natural)*
1 1/2 cups (180 g) confectioner’s sugar
1 Tablespoon vanilla extract
1 cup roughly chopped Reese’s peanut butter cups, plus more for garnish

Ganache

3/4 cup heavy cream
6 ounces high-quality dark chocolate*
whipped cream, optional for garnish

Instructions

Preheat the oven to 350 degrees. Using a food processor or a gallon zip-top bag and your hands. Crush the oreos. Combine the oreo crumbs and the melted butter in the food processor or a bowl.
Pour the oreo butter crumbs into a 9.5-inch pie dish. Using your hands and the bottom of a flat cup, press and form the crumbs into a crust, working the mixture up the sides of the pie dish. Bake for 8-10 minutes. Cool completely.
Using a stand mixer fitted with a paddle or an electric hand mixer on medium-high, whip the cream until stiff peaks form. Set aside.
In a separate bowl, using a stand mixer fitted with a paddle or an electric hand mixer on medium-high beat the cream cheese and peanut butter until completely smooth, scraping down the sides and bottom of the bowl. There should not be any lumps.
Add the sugar and vanilla. Mix on medium until completely incorporated, scraping down the sides and bottom of the bowl.
Add the whipped cream and peanut butter cups. Mix on low until barely combined. Using a spatula, gently fold the mixture a few times. Do not overmix or the whipped cream will deflate.
Spoon the peanut butter filling into the cooled crust. Pop the crust in the freezer if needed before filling. Using an offset spatula or the back of a spoon, smooth the filling to an even layer. Cover and chill in the refrigerator for at least 6 hours. I recommend chilling the pie overnight so the filling can set completely.
Once the filling has set, make the chocolate ganache. In a small saucepan, heat the cream over low. Add the chocolate and stir continuously until the chocolate is mostly melted. When only a few small pieces remain, remove the chocolate ganache from the heat and keep stirring until it is all melted.
Pour the ganache on top of the filling. Pop the pie in the freezer for about 10 minutes so the ganache can set.
Garnish the pie with whipped cream and additional peanut butter cups if desired.

Notes

Peanut Butter: This is one recipe you'll want to avoid using natural peanut butter, as it has a much thinner consistency. If your filling is too liquidy, it won’t set right and will be challenging to slice into. Choose a thicker peanut butter, like Jif's creamy peanut butter, for the best results.
Chocolate: This Reese’s peanut butter cup pie recipe is best with dark or semi-sweet chocolate since it's already quite rich. If you use milk chocolate chips, the pie will be overwhelmingly sweet.
Use your hands or a rolling pin. Crushing the Oreo cookies by hand allows you to control the size of the pieces more easily. However, it can be time-consuming. You can use a rolling pin instead to break apart the cookies or pop them in the food processor.
Allow the cream cheese to soften to room temperature. When cream cheese is softer, it's easier to mix with the peanut butter. Using cold cream cheese will make the peanut butter filling clumpy.

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