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Creamy Peanut Butter Pie with Chocolate Drizzle and Reese’s Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 87 reviews
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours 37 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and creamy Peanut Butter Pie features a buttery chocolate graham cracker crust filled with a fluffy peanut butter and cream cheese filling, topped with a drizzle of melted peanut butter and chocolate, mini Reese’s cups, and peanut butter chips. Perfectly chilled or frozen, this no-bake pie is a delightful treat for peanut butter lovers.

Ingredients

Scale

Crust

  • 14 whole (196 grams) chocolate graham crackers
  • 1 tablespoon light brown sugar
  • 7 tablespoons (99 grams) unsalted butter, melted

Filling

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 3/4 cup (94 grams) powdered sugar, plus 2 tablespoons, divided
  • 1 cup (270 grams) creamy conventional peanut butter
  • 1 cup (240 grams) heavy whipping cream
  • 1 teaspoon vanilla extract

Toppings

  • Melted peanut butter (for drizzle)
  • Melted chocolate (for drizzle)
  • Mini Reese’s cups
  • Peanut butter chips

Instructions

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the crust.
  2. Prepare the crust: In a food processor, pulse the chocolate graham crackers and light brown sugar until finely ground. Add the melted unsalted butter and pulse again until the mixture is moistened and can hold together.
  3. Form and bake the crust: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or similar tool for compactness. Bake in the preheated oven for about 10 to 12 minutes until fragrant. Remove and allow it to cool completely on a wire rack.
  4. Make the filling base: In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and creamy peanut butter until the mixture is light and fluffy, about 3 minutes.
  5. Whip the cream: In a separate bowl, whip the heavy whipping cream using an electric mixer with a whisk attachment until it begins to thicken. Add the remaining 2 tablespoons of powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
  6. Combine filling: Gently fold the whipped cream into the peanut butter and cream cheese mixture, being careful to maintain the airy texture.
  7. Assemble the pie: Pour the filling evenly into the cooled pie crust. Freeze the pie for 3 hours or chill it in the refrigerator for at least 6 hours to set properly.
  8. Add the toppings: Place melted peanut butter and melted chocolate separately in resealable or piping bags. Snip a small corner of each and drizzle both over the pie surface. Top with mini Reese’s cups and peanut butter chips for added texture and flavor.
  9. Storage: Store the pie covered in the refrigerator for up to 3 days or keep it frozen for up to 1 month.

Notes

  • Ensure cream cheese is at room temperature for smooth mixing.
  • If you don’t have a food processor, place crackers in a sealed bag and crush with a rolling pin.
  • The pie can be served either frozen or refrigerated to suit your preference.
  • For a dairy-free version, substitute cream cheese and heavy cream with suitable alternatives.
  • Handle the melted peanut butter and chocolate carefully as they can harden quickly when cooled.

Find it online: https://yumrecipesfood.com/creamy-peanut-butter-pie-with-chocolate-drizzle-and-reeses-cups-recipe/