Description
This rich, indulgent dessert is like a giant version of your favorite candy! A crunchy chocolate cookie crust is filled with a luscious peanut butter filling and topped with a smooth chocolate ganache. It’s perfect for parties, holidays, or anytime you’re craving a seriously decadent treat.
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs (about 20 Oreos, crushed)
- 6 tbsp unsalted butter, melted
For the peanut butter filling:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the chocolate ganache topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For garnish:
- 4–6 mini Reese’s Peanut Butter Cups, chopped
- Optional: whipped cream, chopped peanuts, or sprinkles
Instructions
1️⃣ Make the crust:
In a mixing bowl, combine chocolate cookie crumbs and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to pack and smooth it.
Place in the refrigerator to chill while you make the filling.
2️⃣ Prepare the peanut butter filling:
In a large bowl, beat the peanut butter, softened butter, powdered sugar, and vanilla extract until creamy and smooth.
Spread evenly into the chilled crust and smooth the top with a spatula.
Refrigerate the pie for 30 minutes to set the filling.
3️⃣ Make the chocolate ganache:
Place the chocolate chips in a heatproof bowl.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t boil).
Pour the hot cream over the chocolate chips and let sit for 2–3 minutes.
Stir until smooth and glossy. Let the ganache cool slightly (about 5 minutes).
4️⃣ Assemble the pie:
Pour the ganache over the peanut butter layer and spread it evenly.
Top with chopped mini Reese’s.
Chill the pie in the refrigerator for at least 2 hours, or until fully set.
5️⃣ Serve:
Slice and serve chilled or at room temperature.
Top with whipped cream, chopped peanuts, or sprinkles if desired.
Notes
- Cookie Crumbs: You can use any chocolate sandwich cookies (like Oreos) for the crust. Don’t worry about removing the cream filling—it actually helps the crust bind better.
- Peanut Butter: For the best texture, use regular creamy peanut butter like Jif or Skippy. Natural peanut butters (the kind that separate) may cause the filling to be oily or runny.
- Ganache Tips: Let the ganache cool for a few minutes before pouring it onto the pie to avoid melting the peanut butter layer.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 8–10 slices