Reese's Peanut Butter Pie Recipe
Make Reese's Peanut Butter Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Peanut butter filling
Chocolate ganache & topping
Method
Crust
- 1
Prepare crust
Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or line with parchment. Place chocolate sandwich cookies in a food processor and pulse until very fine crumbs remain. If you don't have a processor, place cookies in a zip-top bag and crush with a rolling pin until fine. Transfer crumbs to a medium bowl and stir in cocoa powder and granulated sugar until evenly combined. Pour melted butter over crumbs and mix with a spatula until mixture resembles wet sand and holds together when pressed.
- 2
Form and bake crust
Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie pan using the bottom of a measuring cup or glass to compact. Bake the crust in the preheated oven for 8 minutes to set. Remove from oven and let cool on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (if your oven runs hot) or proceed without reheating if using a chilled set method.
Peanut butter filling
- 3
Beat cream cheese and peanut butter
In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth, about 1–2 minutes. Add the peanut butter and vanilla extract; continue beating until fully incorporated and no lumps remain, scraping down the bowl as needed.
- 4
Add powdered sugar
Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating on low speed until combined and smooth. The filling should be thick and spreadable.
- 5
Whip cream and fold
In a separate chilled bowl, pour the cold heavy whipping cream and add 1 tablespoon granulated sugar. Using clean beaters, whip the cream on medium-high speed until soft peaks form (about 2–3 minutes). Fold about one-third of the whipped cream into the peanut butter–cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy, taking care not to overmix.
- 6
Assemble filling
Spoon the peanut butter filling into the cooled crust and smooth the top with an offset spatula or the back of a spoon. Refrigerate the pie for at least 2 hours to firm up (or 30–45 minutes in the freezer for a quicker set).
Chocolate ganache & topping
- 7
Make ganache
Place the chocolate chips in a small heatproof bowl. In a small saucepan, heat 1/4 cup heavy cream over medium heat until it just begins to simmer (small bubbles around the edge), then immediately pour the hot cream over the chips. Let sit 1 minute, then stir gently until smooth and glossy. If needed, microwave in 10-second bursts and stir until fully melted. Allow the ganache to cool slightly but remain pourable (about 5 minutes).
- 8
Top the pie
Remove chilled pie from refrigerator or freezer. Spoon the ganache over the center of the pie and gently spread toward the edges, leaving a small border if you like. Dollop the warmed peanut butter in small teaspoons across the ganache and use a skewer or knife to create swirls for a marbled effect. Arrange halved mini peanut butter cups around the outer edge or in the center as desired. Sprinkle a light pinch (about 1/4 tsp) of coarse sea salt over the top if using.
- 9
Chill and serve
Return the pie to the refrigerator and chill until the ganache is set and the pie is firm, at least 30 minutes (longer if you used the freezer for initial set). Before slicing, let sit at room temperature 5–10 minutes for cleaner slices. Use a hot, clean knife (dip in hot water and wipe dry between cuts) to slice. Store leftovers tightly covered in the refrigerator for up to 4 days.
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