Reese's Peanut Butter Cup Pie
Creamy Reese's Peanut Butter Cup Pie recipe with chocolate cookie crust - a no-bake dessert that's ready in 4 hours with simple ingredients and easy steps.
Equipment
- mixing bowl
- electric mixer
- rubber spatula
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Crust and Filling
- 1 prepared chocolate cookie pie crust
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups heavy whipping cream
- 3 tbsp granulated sugar
- 1 cup chopped Reese's Peanut Butter Cups plus extra for garnish
- chocolate syrup for drizzling
Instructions
- In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together with an electric mixer on medium speed until completely smooth and well combined, about 2 minutes.
- Add the powdered sugar and vanilla extract to the peanut butter mixture, then beat on low speed until the sugar is incorporated before increasing to medium-high speed until the filling is light and fluffy, about 3 minutes.
- In a separate chilled bowl, whip the heavy cream with granulated sugar using clean beaters until stiff peaks form, which should take about 3-4 minutes.
- Gently fold the whipped cream into the peanut butter mixture with a rubber spatula until no white streaks remain, being careful not to deflate the mixture.
- Fold in the chopped Reese's Peanut Butter Cups until evenly distributed throughout the filling.
- Spoon the filling into the prepared chocolate cookie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until firmly set, covering it with plastic wrap once the surface is chilled.
- Before serving, drizzle with chocolate syrup and garnish with additional chopped Reese's Peanut Butter Cups.
Notes
Chill for at least 4 hours for best results. Use a chilled bowl for whipping cream.