Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 4 large Reese’s Peanut Butter Cups, chopped
- 1/2 cup mini Reese’s Peanut Butter Cups, halved (for topping)
- 1/4 cup chocolate syrup (for drizzling)
Instructions
- Preheat oven to 350°F (175°C).
- Mix chocolate cookie crumbs with melted butter and press into a 9-inch pie pan. Bake for 8 minutes and cool completely.
- In a bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla; mix until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the peanut butter mixture.
- Stir in chopped large Reese’s cups.
- Spread filling into the cooled crust and smooth the top.
- Chill the pie in the refrigerator for at least 4 hours or overnight until set.
- Before serving, top with halved mini Reese’s and drizzle chocolate syrup on top.
Notes
- Use graham cracker crumbs for a different crust flavor.
- Add mini chocolate chips or chopped peanuts for extra texture.
- Top with ganache or caramel swirl for a twist.
- Crunchy peanut butter works well for a textured filling.
- Pie can be made ahead and stored in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 240mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
