by: admindz

This pie is like a giant reeses peanut butter cup

This pie is like a giant reeses peanut butter cup

Okay, imagine this: you’re biting into a pie so decadently peanut buttery and chocolaty that it basically *transforms* your kitchen into a candy factory—only way better because it’s homemade. This pie has that perfect balance of creamy peanut butter filling and rich chocolate ganache that feels exactly like eating one giant Reese’s Peanut Butter Cup, but in pie form. I’m telling you, the first time I made it, I basically had a delicious sugar rush for hours! Plus, it’s so easy to whip up that it quickly became my go-to for impressing friends or just treating myself on a lazy weekend. I promise, once you take that first forkful, you won’t want to share a slice (but hey, I won’t judge if you do!).

Quick Facts

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes + chilling time

Ingredients

For the Main Dish:

  • 1 (9-inch) prepared graham cracker crust (store-bought or homemade)
  • 1 cup creamy peanut butter (natural or classic)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate chips

How I Make It

Step 1:

In a large bowl, beat together the softened cream cheese and creamy peanut butter until smooth and creamy, making sure there are no lumps. This combo is the heart of your pie, so taking a minute here to get it silky pays off.

Step 2:

Add the powdered sugar and vanilla extract, then mix again until everything is fully combined and luscious. Taste this filling—if you want it a bit sweeter, add a sprinkle more powdered sugar.

Step 3:

Spread the peanut butter mixture evenly into your graham cracker crust, smoothing the top with a spatula. Place it in the fridge to chill while you make the ganache—this helps everything set perfectly.

Step 4:

Pour the heavy cream into a small saucepan and bring it just to a simmer over medium heat. Be careful not to boil it! Once steaming, pour it over the chocolate chips in a heat-safe bowl.

Step 5:

Let the chocolate and cream sit for 2 minutes, then stir slowly until you get a glossy, smooth ganache. If it looks grainy or thick, microwave in 10-second bursts and stir until silky.

Step 6:

Pour the ganache gently over the peanut butter layer, spreading it evenly with a spatula. Refrigerate again for at least 2 hours (or overnight) until the ganache sets firmly but still creamy.

Variations & Tips

  • Use chunky peanut butter for a crunchy twist in the filling.
  • Add a pinch of sea salt on top of the ganache before chilling for that salty-sweet vibe.
  • Substitute the graham cracker crust with a chocolate cookie crust for extra chocolate power.
  • For a lighter version, swap half the cream cheese with whipped cream folded in gently.
  • Freeze the pie for 30 minutes before serving if you want a firmer slice that holds shape beautifully.

How I Like to Serve It

This pie is a showstopper at birthday parties or any casual get-togethers, especially when paired with a glass of cold milk or a scoop of vanilla ice cream for that nostalgic combo. In colder months, I love serving it alongside a cozy cup of coffee or hot chocolate; it’s like wrapping up in a warm dessert blanket. During summer, a few fresh berries scattered on top add a bright contrast that really wakes up the flavors.

Notes

  • Store leftovers covered in the fridge for up to 4 days; ganache may firm up but softens at room temp.
  • If your ganache cracks after chilling, microwave it slightly and gently stir to smooth it out before serving.

Closing: This pie always nails that perfect peanut butter and chocolate combo, making it an easy homemade treat that feels fancy but comes together without fuss.