Description
The most unbelievable peanut butter pie! Complete with an Oreo cookie crust, Reese’s Pieces, and chocolate ganache, this recipe is over the top in the best way.
Ingredients
Oreo Crust
- 22 regular or peanut butter flavor Oreo cookies
- 5 Tablespoons (71g) unsalted butter, melted
Ganache
- 3/4 cup (180g) heavy cream
- 6 ounces (170g) semi-sweet chocolate, coarsely chopped
Peanut Butter Filling
- 3/4 cup (180ml) heavy cream
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/2 cups (310g) creamy peanut butter
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup (200g) Reese’s Pieces, crushed
Instructions
- Preheat the oven to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an un-greased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to cool to room temperature. During this time, it will slowly thicken as well.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse clean!), beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla extract together on medium-high speed until combined. Mixture will be thick. Fold in the whipped cream until smooth. be gentle, you don’t want to deflate that cream.
- Sprinkle half of the Reese’s Pieces on top of the cooled crust. Spread peanut butter filling evenly on top, then spread ganache on top of filling. Sprinkle the rest of the Reese’s Pieces on top.
- Chill the pie in the refrigerator for 5-6 hours or even overnight. Slice and serve cold.
Notes
- Make Ahead & Freezing Instructions: You can get started on the crust in step 2 and the ganache in step 3. You can keep both in the refrigerator overnight if you’re getting started the day before. Cover both tightly. This pie can be frozen up to 3 months. It’s tasty frozen or you can let it thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | 9-inch Pie Dish | Small Saucepan | Electric Mixer (Handheld or Stand) | Rubber Spatula
- Peanut Butter: Use a conventional (processed) smooth peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter; both cause the filling to separate and/or turn greasy.
Keywords: peanut butter pie