Reeses Pie Recipe

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or line with parchment.

2. Combine graham cracker crumbs, powdered sugar, melted butter, creamy peanut butter, chopped Reese's pieces, and salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

3. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie pan to form a compact crust (use the bottom of a measuring cup for even pressure).

4. Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing the filling.

5. Place 8 oz chocolate chips in a heatproof bowl.

6. Heat 1/2 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 1 minute to soften, then whisk until smooth to make a loose chocolate ganache. Let cool slightly (about 5 minutes).

7. In a separate large bowl, beat the room-temperature cream cheese with an electric mixer until smooth and free of lumps (about 1–2 minutes).

8. Add 1 cup creamy peanut butter, 1/2 cup powdered sugar, and 1 tsp vanilla extract to the cream cheese. Beat on low then medium speed until the mixture is smooth and fully combined, scraping down the bowl as needed.

9. With the mixer running on low, slowly pour the slightly cooled chocolate ganache into the cream cheese–peanut butter mixture until incorporated and smooth. The filling should be thick but spreadable.

10. Spoon the chocolate-peanut butter filling into the cooled crust and spread into an even layer with an offset spatula or back of a spoon. Smooth the top.

11. If using the optional middle layer, whisk together 3/4 cup smooth peanut butter, 1/2 cup powdered sugar, and 2 tbs softened butter until smooth and spreadable.

12. Gently dollop or spread this peanut butter mixture over the chocolate-peanut butter filling in an even thin layer, taking care not to mix into the filling. Smooth the top lightly.

13. Place 6 oz chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream until it begins to simmer, then pour over the chips. Let sit 1 minute, then whisk until shiny and smooth to make the ganache.

14. Let the ganache cool ~3–5 minutes to thicken slightly, then pour over the pie's top, starting in the center and using an offset spatula to gently spread to the edges. Allow some ganache to drip down the sides if desired.

15. Arrange halved mini Reese's peanut butter cups on top of the ganache while still slightly soft. Sprinkle chopped roasted peanuts and a pinch of sea salt over the top if using.

16. Refrigerate the pie for at least 2 hours (preferably 3–4 hours) to allow everything to set. For firmer slices refrigerate overnight.

17. Before serving, let the pie sit at room temperature 10–15 minutes for easier slicing. Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices.