Reese's Peanut Butter Cup Pie

Reese’s Peanut Butter Cup Pie is a delicious no bake dessert. It has a double cookie crust, fluffy peanut butter filling and silky chocolate ganache.

Key Ingredients


peanut butter

powdered sugar

cream cheese

Cool Whip

In a large microwave safe bowl, heat the heavy whipping cream for about 1 minute. Check it and heat for another 30 seconds to 1 minute until it is very hot, but not boiling. Pour the chocolate chips into the heavy cream.

Allow the mixture to sit for 3-4 minutes. Then stir the chocolate chips and heavy cream until the chocolate is completely melted and smooth. Set aside.

Crush the cookies separately until they are a fine. Place them in separate small bowls and add 3 tablespoons of melted butter to each. Mix them until they are a loose, butter coated crumbs.

Place random spoonfuls of each cookie mixture around a 9 inch pie plate. Press the crust into an even layer along the bottom and up the sides of the pie plate. You can use the bottom of a measuring cup to make the crust packed and even.

In a large bowl, use a hand mixer to mix the peanut butter and whipped cream cheese until very smooth. Then fold in the Cool Whip a hand mixer on low speed or a rubber spatula.

Spread the peanut butter mixture over the cookie crust in an even layer.

Pour the chocolate mixture (it should be somewhat cooled by this point) over the top of the peanut butter filling and smooth it out in an even layer using an offset spatula or the back side of a spoon.

Before the chocolate topping has set, sprinkle chopped Reese's cups over the top of the pie.

Refrigerate for about 3 hours before serving.

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