🥜 Reese’s Peanut Butter Cup Pie 🥧
Ingredients:
For the Crust:
1 ½ cups chocolate wafer cookie crumbs (about 20 cookies)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
1 cup creamy peanut butter
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon pure vanilla extract
1 cup whipped topping (such as Cool Whip), thawed
For the Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter
Optional Garnishes:
Chopped Reese’s Peanut Butter Cups
Crushed peanuts
Whipped cream
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate wafer crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, then remove and let cool completely.
Make the Peanut Butter Filling:
In a large bowl, use a hand mixer to beat the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread the filling evenly into the cooled crust. Chill the pie in the refrigerator while you prepare the ganache.
Prepare the Chocolate Ganache:
In a microwave-safe bowl, combine the chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and glossy. Let the ganache cool slightly before pouring it over the chilled peanut butter filling. Spread it evenly with a spatula.
Garnish and Chill:
Sprinkle chopped Reese’s Peanut Butter Cups or crushed peanuts over the ganache for added texture and flavor. Return the pie to the refrigerator and chill for at least 2 hours, or until the ganache has set.
Serve:
Slice the pie into wedges and serve chilled. For an extra touch, top each slice with a dollop of whipped cream or additional garnishes.