Reese’s Peanut Butter Cream Pie
A rich, no-bake dessert combining a chocolate cookie crust with a creamy peanut butter center and smooth chocolate ganache. Silky, indulgent layers perfect for chocolate and peanut butter lovers.
Ingredients
Chocolate Cookie Crust Layer:
- 2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter melted
Peanut Butter Cream Layer:
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping
Other:
- Chopped Reese’s pieces
- Ganache: 1 cup chocolate chips ½ cup hot heavy cream
Instructions
- 1. In a bowl, mix chocolate cookie crumbs with melted butter until combined. Press into a pie dish to form the crust and chill for 15 minutes.
- 2. Beat peanut butter and cream cheese in a large bowl until smooth. Add powdered sugar and vanilla, mixing until creamy.
- 3. Fold in whipped topping until light and fluffy. Spread half the mixture into the crust, sprinkle with chopped Reese’s, then add remaining mixture on top.
- 4. Prepare ganache by pouring hot heavy cream over chocolate chips until smooth. Spread over the pie.
- 5. Refrigerate for 4 hours or overnight. Chilled, slice with a hot knife.
Notes
Use high-quality chocolate cookies for the crust. Soften cream cheese fully to avoid lumps. For cleaner slices, chill overnight. Storage: Refrigerate up to 3 days. Avoid freezing. Variations: Substitute with low-fat cream cheese or dark chocolate in the ganache.