🥜 Reese’s Peanut Butter Cup Pie 🥧
🧾 Ingredients:
(Makes one 9-inch pie)
For the Crust:
1 sleeve (about 24) Oreo cookies, crushed
6 tbsp unsalted melted butter
For the Filling:
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups heavy whipping cream, whipped to stiff peaks
For the Chocolate Layer:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Pinch of salt
For the Topping:
1 cup chopped Reese’s Peanut Butter Cups (plus extra for garnish)
Whipped topping or additional chopped peanut butter cups (optional)
🔪 Instructions:
Make the crust: In a bowl, combine crushed Oreo cookies (including the filling) with melted butter until evenly mixed.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Chill the crust in the refrigerator while preparing the filling.
Prepare the peanut butter mousse: In a large mixing bowl, beat together cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped heavy cream until light and fluffy.
Spread this mixture evenly over the chilled crust. Smooth the top with a spatula.
Make the chocolate ganache: In a heatproof bowl, add chocolate chips and a pinch of salt.
Heat the heavy cream in a small saucepan just until it starts to simmer—do not boil. Pour over the chocolate and let sit for 2–3 minutes, then stir until smooth and glossy.
Let cool slightly, then pour the ganache over the peanut butter layer.
Sprinkle chopped Reese’s Peanut Butter Cups evenly over the top.
Cover and refrigerate for at least 4–6 hours or overnight until fully set.
Garnish with more whipped topping and peanut butter cups before slicing and serving.