Reese’s Peanut Butter Pie* Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie dish or spray with nonstick spray. Combine the finely crushed chocolate sandwich cookies, melted butter, and 1 tablespoon granulated sugar in a medium bowl. Mix until crumbs are evenly moistened and hold together when pinched.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie dish using the bottom of a measuring cup or the back of a spoon to create a compact crust (about 1/4–1/2 inch thick).

Bake the crust for 8–10 minutes until set. Remove from oven and place on a wire rack to cool while you make the filling. (Alternatively, for no-bake version: refrigerate crust for 30 minutes instead of baking.)

Beat cream cheese and peanut butter

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes). Add the smooth peanut butter and vanilla extract and continue to beat until fully combined and creamy.

Add powdered sugar

With the mixer on low, add the sifted powdered sugar in two additions, mixing until incorporated and smooth. Scrape down the bowl as needed to ensure even blending.

Whip heavy cream

In a separate chilled bowl, pour the cold heavy cream and whip with clean beaters on medium-high speed until stiff peaks form (about 2–3 minutes). Be careful not to overbeat.

Fold whipped cream into peanut butter mixture: Gently fold one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream in two additions until uniform and fluffy. Do not overmix or deflate too much.

Assemble filling into crust: Spoon or pipe the peanut butter filling into the cooled crust, smoothing the top with an offset spatula. Tap the pie gently on the counter to remove air pockets.

Chill to set: Refrigerate the assembled pie for at least 3 hours, preferably 4–6 hours or overnight, until firm.

Make ganache

Place the semi-sweet chocolate chips in a small heatproof bowl. Heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit for 1 minute, then gently stir until smooth and glossy. Stir in the optional 1 teaspoon butter for extra shine, if using.

Cool slightly and pour: Allow the ganache to cool for 2–3 minutes so it thickens a bit but remains pourable. Pour or spoon the ganache over the chilled peanut butter filling, spreading evenly to the edges.

Return to refrigerator: Refrigerate the pie for another 15–30 minutes to let the ganache set.

Add garnish: Arrange the halved or quartered mini Reese’s cups on top of the set ganache. Sprinkle crushed cookies or chopped peanuts around the center or edges if desired.

Slice and serve: For clean slices, let the pie sit at room temperature 5–10 minutes before cutting with a warm, dry knife (wipe between slices). Serve chilled. Store leftover pie covered in the refrigerator for up to 3–4 days.