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Category: |
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Crust |
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Ingredients: |
Ingredients: 1½ cups crushed chocolate sandwich cookies (about 20)
¼ cup butter, melted
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Directions: |
Directions:In a medium bowl, combine the crushed cookies and the melted butter evenly until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9” pie dish.
Use the back of a spoon or a flat-bottomed measuring cup to pack the crust evenly. Refrigerate while preparing the filling. |
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Filling |
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Ingredients: |
Ingredients: 1 cup creamy peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
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Directions: |
Directions:In a large mixing bowl, beat the creamy peanut butter and softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until smooth and creamy.
In another bowl, beat whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until thoroughly combined and smooth.
Spoon the peanut butter filling into the prepared crust, spreading it evenly with a spatula. Smooth the top of the filling with an offset spatula. |
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Chocolate Ganache Topping |
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Ingredients: |
Ingredients: ½ cups chocolate chip
¼ cup heavy whipping cream
Miniature Reese’s Peanut Butter Cups, chopped (for garnish)
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Directions: |
Directions:In a small saucepan, heat the whipping cream over medium heat until just begins to simmer. Remove from heat and add chocolate chips. Let it sit for 2-3 minutes without stirring.
Stir the chocolate mixture until smooth and glossy. Let the ganache cool for 5-10 minutes until slightly thickened but still pourable.
Pour the ganache over top of pie, smoothing with a spatula. Sprinkle chopped Reese’s Peanut Butter Cups over ganache as desired.
Refrigerate the pie for at least 4 hours, until the filling is set and the ganache is firm. |
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This recipe for Reese’s Peanut Butter Cup Pie is from