Reese's Pie
This easy Reese's pie recipe tastes just like a giant peanut butter cup! With layers of delicious chocolate ganache, creamy peanut butter, crushed graham crackers, and chopped peanut butter cups - it's the perfect no-bake dessert!
Servings: 8
Calories: 363kcal
Ingredients
Chunky Peanut Butter Filling
- 1⅓ cups Powdered sugar
- 1 cup Graham cracker crumbs
- 1¼ cups Smooth peanut butter
- ½ cup Salted sweat cream butter
Toppings
- 1 cup Mini Reese's peanut butter cups or chopped PB cups
- Drizzle of some melted chocolate chips and soft peanut butter
Instructions
Preparations
- Line a 9-inch tart pan with parchment paper cut into a circle, and spray it with nonstick spray.
- Heat 2 ½ cups of milk chocolate chips with the vegetable oil in the microwave using a microwaveable bowl for 45 seconds to 1 minute until the chocolate has completely melted and is smooth in texture.
- Pour half of the melted chocolate into the bottom of the tart pan and spread it up the sides with a spatula. Pop the pan in the fridge to harden while making the filling.
- Whisk the powdered sugar and crushed graham crackers in a large bowl.
- Heat the peanut butter and sweet cream butter in the microwave for 45 seconds until melted using a microwaveable bowl. Combine the melted peanut butter mixture with the graham cracker mixture until completely incorporated.
- Take the tart pan out of the fridge and pour the peanut butter filling into the chocolate casing. Smooth the top with the spatula, then pour the remaining melted chocolate over the top.
- Gently tap the tart pan on top of the surface so that the chocolate settles.
- Refrigerate the peanut butter cup pie for a minimum of 4 hours until completely set.
- Once set, remove the tart pan from the dessert by gently applying pressure to the edges of the pan, then flip the pan upside down over a large plate that covers the pan. Remove the parchment paper and flip the peanut butter cup pie onto another plate for serving.
- Cut Reese's peanut butter pie into slices, serve with whipped cream, and drizzle melted chocolate and peanut butter over the top.
Recipe Notes
No parchment paper.
Generously spray the inside of the tart pan with cooking or nonstick spray if you don't have parchment paper.
Heat the chocolate.
When applying the top layer of chocolate ganache, you may need to reheat it in the microwave for 10 seconds so that it's runny again, as it will harden as it cools.
Let the pie come to room temperature.
Once the peanut butter cup pie has set and the chocolate has hardened, remove it from the fridge for 20 minutes before slicing and serving.