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Reese’s Peanut Butter Cup Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This giant Reese’s Peanut Butter Cup Pie is an incredibly rich and decadent dessert featuring the classic combination of peanut butter and chocolate. With a smooth milk chocolate ganache and a chunky peanut butter filling nestled in a graham cracker crust, this pie delivers a perfect balance of creamy, crunchy, and sweet flavors that will delight any peanut butter and chocolate lover.

Ingredients

Chocolate Ganache

  • 2½ cups milk chocolate chips
  • 1½ tablespoons vegetable oil

Chunky Peanut Butter Filling

  • 1⅓ cup powdered sugar
  • 1 cup graham cracker crumbs
  • 1¼ cups crunchy peanut butter
  • ½ cup salted sweet cream butter

Instructions

  1. Prepare Tart Pan: Line the bottom circle of a 9-inch fluted tart pan with a parchment paper circle and lightly spray the parchment with nonstick spray. Set aside.
  2. Melt Chocolate Ganache: In a medium heat-safe mixing bowl, combine the milk chocolate chips and vegetable oil. Microwave for 45 to 55 seconds and stir until the mixture is fully melted and smooth.
  3. Coat Tart Pan with Chocolate: Spoon half of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, spread the chocolate evenly on the bottom and up the sides. Chill the tart pan in the refrigerator while preparing the filling.
  4. Mix Dry Ingredients: In a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set aside.
  5. Prepare Peanut Butter Mixture: In a medium heat-safe mixing bowl, combine the crunchy peanut butter and butter. Microwave for 45 seconds, then stir thoroughly to combine.
  6. Combine Mixtures: Pour the peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until fully incorporated into a smooth filling.
  7. Fill Tart with Peanut Butter Mixture: Remove the chocolate-coated tart pan from the refrigerator. Spread the peanut butter filling evenly into the tart pan, smoothing the surface with a spatula.
  8. Top with Remaining Chocolate: Spoon the remaining melted chocolate over the peanut butter layer and spread it evenly to the sides. Gently tap the pan to settle the chocolate. Chill in the refrigerator for 4 hours or overnight.
  9. Unmold and Serve: When ready to serve, remove the tart pan from the refrigerator. Press on the edges to loosen the sides, place a serving plate or cake circle on top, and carefully flip to remove the bottom of the tart pan and parchment paper. Slice into wedges and enjoy.

Notes

  • If you do not have a parchment paper circle, simply spray the bottom of the pan generously with nonstick spray or lightly grease with butter.
  • If the chocolate ganache becomes too firm while spreading the peanut butter layer, gently reheat it in the microwave for 15 to 20 seconds to soften.
  • Let the pie sit at room temperature for about 20 minutes before slicing to make cutting easier.

Find it online: https://evelynscooking.com/reeses-peanut-butter-cup-pie-recipe/