Description
An indulgent no-bake Reese’s Peanut Butter Cup Pie made with a creamy peanut butter filling, rich chocolate ganache, and a crunchy Oreo crust, topped with chopped Reese’s cups for the ultimate dessert treat.
Ingredients
- 24 Oreo cookies, finely crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping (like Cool Whip)
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 8–10 mini Reese’s Peanut Butter Cups, chopped (for topping)
Instructions
- In a medium bowl, mix crushed Oreo cookies with melted butter until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for at least 30 minutes.
- In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until fully incorporated and the mixture is light and fluffy.
- Spread the peanut butter filling evenly over the chilled crust. Refrigerate while you make the chocolate ganache.
- To make the ganache, heat heavy cream in a small saucepan until just simmering, then pour over chocolate chips in a bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Pour the chocolate ganache over the peanut butter layer and spread evenly with a spatula.
- Top with chopped Reese’s cups and refrigerate for at least 2 hours or until set.
- Slice and serve chilled. Store leftovers covered in the refrigerator.
Notes
- You can use a store-bought Oreo crust to save time.
- Freeze the pie for a firmer texture before serving on hot days.
- Try using crunchy peanut butter for added texture.
- Top with extra whipped cream or drizzle with chocolate syrup for a decadent finish.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American