🍫 Reese’s Peanut Butter Cup Pie 🥜 Ingredients For the Crust: 1½ cups (150g) crushed chocolate cook...

🍫 Reese’s Peanut Butter Cup Pie 🥜
Ingredients

For the Crust:

1½ cups (150g) crushed chocolate cookies (like Oreos, minus filling)
3 tablespoons unsalted butter, melted
For the Chocolate Ganache Layer:

4 oz (115g) semi-sweet chocolate, finely chopped
½ cup (120ml) heavy whipping cream
For the Peanut Butter Mousse Layer:

8 oz (225g) full-fat cream cheese, softened
½ cup (125g) creamy peanut butter
⅓ cup (67g) powdered sugar
1 teaspoon pure vanilla extract
1 cup (240ml) heavy whipping cream, chilled
For the Topping:

½ cup Reese’s peanut butter cups, chopped into small pieces
Optional: Light drizzle of caramel sauce or chocolate shavings
Instructions

Prepare the Crust: In a medium bowl, combine crushed chocolate cookies and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate. Chill while preparing the layers.
Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour hot cream over chocolate and let sit for 1 minute, then stir gently until smooth and glossy. Pour into the chilled crust and spread evenly. Refrigerate for 15–20 minutes to set.
Whip the Peanut Butter Mousse: In a large chilled bowl, beat softened cream cheese, peanut butter, powdered sugar, and vanilla extract on medium speed until smooth and creamy (about 2 minutes). In a separate bowl, whip chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated—avoid overmixing to maintain volume.
Assemble the Pie: Spread the peanut butter mousse evenly over the set chocolate ganache layer. Smooth the top with an offset spatula or the back of a spoon.
Add the Topping: Scatter chopped Reese’s peanut butter cups over the mousse layer. For extra flair, lightly drizzle with caramel sauce or sprinkle with chocolate shavings.
Chill & Serve: Refrigerate the pie for at least 3 hours, or overnight, to allow all layers to set completely. Slice with a sharp knife dipped in warm water for clean edges. Serve chilled.