Reese's Peanut Butter Cup Pie

5 from 16 votes

This Reese's peanut butter cup pie has an Oreo crust with a super creamy peanut butter pie filling. There is peanut butter cups stuffed in the middle and it is topped with chocolate ganache.

Prep Time1

Chilling Time6

Total Time7

Servings: slices

Calories: 553kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

20 Oreos crumbled into crumbs
4 tablespoon Unsalted butter melted

Peanut Butter Pie

1 ½ cups Heavy cream cold
½ cup Powdered sugar
16 oz Cream cheese room temperature
2 cups Peanut butter creamy
1 teaspoon Pure vanilla extract
½ cup Powdered sugar sifted
16 Reese's peanut butter cups Broken into pieces. King size peanut butter cups. If smaller cups, you will need more.

Chocolate Ganache

1 cup Semi-sweet chocolate chips
½ cup Heavy cream
Reese's peanut butter cups for decoration

US Customary - Metric

Instructions

Oreo Crust

Spray a 9 inch springform pan or a 9 inch pie pan with baking nonstick spray. Crumble Oreos into a fine crumb using a food processor/blender. Mix the Oreo crumbs and melted butter together using a fork. It should be wet and resemble wet sand. Line the bottom and sides of the pan with Oreo crumbs. Use the bottom of a measuring cup to compact the crust down.
20 Oreos, 4 tablespoon Unsalted butter
Place the pan in the freezer while you make the filling.

Peanut Butter Pie

Freeze a metal mixing bowl and whisk attachments for a mixer for 10 minutes.
Using a mixer, beat the cream cheese and peanut butter on high speed for 2 minutes. Add the vanilla and ½ cup of powdered sugar and mix until smooth. It will be thick.
16 oz Cream cheese, 2 cups Peanut butter, 1 teaspoon Pure vanilla extract, ½ cup Powdered sugar
Once the bowl is ready, combine the heavy cream and ½ cup of powdered sugar. Use a mixer and beat the cream on high until stiff peaks form.
1 ½ cups Heavy cream, ½ cup Powdered sugar
Add in half of the whipped cream to the peanut butter. Use a rubber spatula and fold it gently until combined. Then, add in the other half of whipped cream and fold it in. It should be creamy. TIP: Make sure not to over mix. If you mix too hard, it will knock the air out of the whipped cream and cause it not to set.
Pour half of the peanut butter filling on top of the crust. Crumble up the Reese's peanut butter cups over the filling. Then, add the rest of the filling on top.
16 Reese's peanut butter cups
Cover with foil and chill overnight or at least 6 hours for it to set.

Chocolate Ganache

For best results, pour the ganache once the filling chills overnight. If using a springform pan, take the pie out of the pan. Then, pour the ganache over the set filling. For a pie pan, it can stay in the pan. In a pinch, you can pour the ganache over the pie filling before it sets. Make sure to keep the pan on. It looks better after the pie sets.
Pour the chocolate chips into a small bowl. Heat the heavy cream in a saucepan over medium-low heat. Once the cream is hot and steaming, pour over the chocolate chips. Let it sit for 2 minutes.
1 cup Semi-sweet chocolate chips, ½ cup Heavy cream
Use a rubber spatula to mix the chocolate ganache. Mix until smooth and silky. Pour ganache on top of the pie.
Let it set in the fridge for at least 10 minutes. Optional: Top the ganache with chopped peanut butter cups and mini chocolate chips.
Reese's peanut butter cups

Notes

Make sure the pie gets chilled for at least 6 hours so it is solid when cutting into it.

Nutrition