Reese's Peanut Butter Pie (Print-Friendly Version)
Creamy peanut butter filling meets chocolate crust in this irresistible, no-bake dessert topped with Reese’s peanut butter cups.
# What You'll Need:
→ Crust
01 -
1 pre-made chocolate pie crust (approximately 23 cm diameter)
→ Filling
02 -
225 grams cream cheese, softened to room temperature
03 -
180 grams smooth peanut butter, stirred well if natural
04 -
120 grams powdered sugar
05 -
240 millilitres heavy whipping cream
06 -
5 millilitres vanilla extract
→ Topping
07 -
100 grams miniature Reese's peanut butter cups, chopped
08 -
40 grams milk chocolate chips
09 -
30 grams smooth peanut butter, melted for drizzling
# How to Make It:
01 -
Combine softened cream cheese, smooth peanut butter, and powdered sugar in a large mixing bowl. Add heavy whipping cream and vanilla extract. Using an electric mixer, blend until the mixture is smooth and creamy.
02 -
Transfer the peanut butter filling into the prepared chocolate pie crust. Use an offset spatula to spread the filling evenly and smooth the top.
03 -
Distribute chopped Reese's peanut butter cups and milk chocolate chips over the surface of the filling. Melt peanut butter in the microwave in 30-second intervals, stirring between each, until runny, then drizzle over the pie.
04 -
Cover the pie with plastic wrap and refrigerate for 4 to 6 hours, or overnight, until set for easier slicing and optimal texture.
05 -
Slice the chilled pie and serve immediately. Store any leftovers covered in the refrigerator.
# Additional Tips:
01 -
Allow cream cheese and peanut butter to reach room temperature before mixing for a lump-free, silky filling.
02 -
For the smoothest texture, use smooth peanut butter and thoroughly blend if using a natural variety.
03 -
Overnight chilling yields the best consistency and makes the pie easier to slice.
04 -
Freeze whole or sliced pie wrapped tightly for up to 1 month; thaw in the refrigerator before serving.