Description
Decadent Reese’s Peanut Butter Cup Pie with a chocolate wafer crust, creamy peanut butter filling, and rich chocolate ganache topping. A peanut butter lover’s dream!
Ingredients
Scale
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- Reese’s Peanut Butter Cups, halved or quartered
- Mini chocolate chips
- Peanut butter drizzle
Instructions
- Crush the Chocolate Wafers: Use a food processor or a rolling pin to crush the chocolate wafers into fine crumbs.
- Combine the Crumbs with Butter and Sugar: In a medium bowl, combine the chocolate wafer crumbs, melted butter, and granulated sugar. Mix well until evenly moistened.
- Press the Crust into the Pie Plate: Transfer the crumb mixture to a 9-inch pie plate. Press firmly and evenly across the bottom and up the sides.
- Pre-bake the Crust (Optional): Preheat oven to 350°F (175°C). Bake the crust for 8-10 minutes. Let cool completely.
- Chill the Crust: Place the prepared crust in the refrigerator for at least 30 minutes (or an hour).
- Cream the Cream Cheese and Peanut Butter: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter and beat until well combined.
- Add the Powdered Sugar: Gradually add the powdered sugar, beating on low speed until fully incorporated.
- Incorporate the Heavy Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt. Beat on medium speed until light and fluffy.
- Taste and Adjust: Adjust the sweetness or saltiness to your liking.
- Pour the Filling into the Crust: Remove the chilled crust from the refrigerator. Pour the peanut butter filling into the crust, spreading it evenly.
- Chill the Filled Pie: Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
- Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
- Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the Hot Cream over the Chocolate: Pour the hot heavy cream over the chopped chocolate. Let it sit for about a minute.
- Stir Until Smooth: Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
- Add the Butter: Stir in the unsalted butter until fully incorporated.
- Let the Ganache Cool Slightly: Allow the ganache to cool slightly for about 10-15 minutes.
- Pour the Ganache over the Filling: Remove the chilled pie from the refrigerator. Pour the slightly cooled chocolate ganache over the peanut butter filling, spreading it evenly.
- Garnish the Pie (Optional): While the ganache is still slightly soft, garnish with Reese’s Peanut Butter Cups, mini chocolate chips, and a peanut butter drizzle.
- Chill the Pie Again: Return the pie to the refrigerator and chill for at least 30 minutes.
- Slice and Serve: Slice and serve cold or at room temperature.
Notes
- For a sturdier crust, pre-bake it.
- Make sure the cream cheese is softened to avoid a lumpy filling.
- Chill the pie thoroughly for the best results.
- Adjust the sweetness and saltiness of the filling to your preference.
- Let the ganache cool slightly before pouring it over the filling to prevent melting.
- Get creative with your garnishes!
- Prep Time: 30 minutes
- Cook Time: 8 minutes