This Reese’s Peanut Butter pie is such a treat for all you peanut butter cup lovers like myself and my hubby. It’s practically a no bake dessert /no bake pie (the crust bakes for a few minutes but that is it). When I say this peanut butter cup pie is loaded with peanut butter flavour I’m not exaggerating at all – from the base to the filling – its fully packed with peanut butter flavour in each and every bite. Not only is the crust infused with ground peanuts but so is the peanut butter filling (of course that is optional but if you love peanuts and peanut butter – I strongly recommend adding the ground peanuts). This is one stellar recipe from an equally stellar book called You Wanna Piece of Me by Jenell Parsons owner of multi-award-winning The Pie Hole. With over 100 seriously tasty recipes for sweet and savoury pies I knew this is the one I had to feature from Jenell’s book. One day I will get to visit her Vancouver shop but in the meantime I will enjoy baking through her book. Serve this easy pie and fun to make peanut butter cup pie any time of the year. It’s delicious as a summer dessert, perfect for big family dinners, cookouts, or really anytime you just want a yummy dessert! Peanut butter lovers and peanut butter cup lovers – this is your new favorite dessert!
About The Book
I love Pie cookbooks – I love pies so I can never get enough pie recipes, pie tips, pie inspiration. Jenell’s book and style of writing is easy and fun and enjoyable to read. Her play on words from the title of the book to the title of the chapters are clever and funny – who doesn’t appreciate a good pun or a witty title?! Examples: How do you like them apples? Lets get ready to crumble, Pour some sugar on me – see what I mean – totally fun! The flavour combinations and variations of the pie fillings and any other pie related toppings are delicious, creative and unique. The photos capture each pie and slice beautifully and the recipes themselves are so easy to follow and with clear directions. I love the how-to pictures especially when it comes to the lattices and decorating with pie dough. I also love all of the tips Jenell shares about making pie dough, the different methods of making pie dough and also the benefits and down falls of using different pie plates. I really enjoyed reading through the book – and its given me all sorts of pie inspiration. Thanks Appetite By Random House and Jenell for sending me a copy to enjoy and bake from and congratulations on the huge success of you shop – I just love success stories like hers! Pick up a copy of Jenell’s Book or visit The Pie Hole if you are visiting the Vancouver area – and make sure to enjoy an extra slice of pie for me!!
Ingredients for this Peanut Butter Pie Recipe:
Peanuts – unsalted or dry roasted – this is to make the peanut meal or ground peanuts that go in the graham cracker crust and the peanut butter filling, and I also like to sprinkle chopped peanuts over the pie as a garnish as well – this is totally optional – you can leave it out of the crust and the filling if you would like a smooth filling.
Peanut Graham cracker pie crust – this graham cracker crust is like a classic one but replaces some of the crumbs with ground peanuts for extra peanut flavour. If you prefer it plain feel free to omit the peanuts – plain version included in recipe notes. You can even use a store-bought graham cracker crust as well. For a chocolate base you could definitely use an Oreo crust in place of the graham cracker crumbs
Homemade Chocolate Ganache – this delicious ganache is easy to make and all you need is semi sweet chocolate chips (milk chocolate will work too but I prefer semi sweet) and heavy cream to create the two layers of chocolate beneath and above the peanut butter layer. For a cheat version feel free to use Hot fudge sauce – store-bought works fine or you can use my homemade hot fudge recipe if you want to make your own
Cream Cheese – I prefer full fat cream cheese and you will have to take it out of the fridge an hour earlier to ensure its softened and easy to mix
Peanut butter – I used smooth peanut butter and recommend It for the creamiest
Confectioner’s sugar/powdered sugar – it mixes perfectly well into the peanut butter for a creamy filling
Whipped Cream – homemade whipped cream or store bought Cool Whip for the topping – this is optional but another way to garnish the top of the pie – feel free to pile it high in the middle or dollop it up around the pie
Reese’s Peanut Butter Cups – I like to use the regular size ones – they are easy to slice in half and garnish the pie with but feel free to use the mini ones. You can chop them up and sprinkle them all over the pie or use the halves to decorate the top of the pie. Feel free to use any peanut butter cups you like – Hershey, Justin’s, Trader Joe’s etc or your candy bars brand of choice
How To Make This Peanut Better Cup Pie
Although this pie has a few steps involved to create each layer – they are quite easy and there are some cheat or short cut methods included in the post in case you wanted a quick version. Here are the steps involved in making it.
Make Crust – Pulse or grind the peanuts to a fine powder using a food processor (this is an optional step – see recipe notes for plain version) – combine the ground peanuts along with the rest of the crust ingredients then press into pie plate and bake 8 minutes
Make Ganache – heat cream to just a light simmer then pour over chocolate chips – allow to sit a few minutes then stir until smooth (homemade is always great but feel free to use store-bought hot fudge in its place)
Make Filling – Mix all the filling ingredients together expect for the ganache, until nice and smooth (adding the ground peanuts is optional)
Assemble Pie – 3 layers and here is how they go: 1- ganache, 2- peanut butter filling, 3- ganache. Chill pie between layers and after the final layer is in place I like to chill the pie for 1-3 hours before serving.
Garnish Pie – I like to garnish the peanut butter pie just before serving. I like sprinkled the top of the pie with more chopped peanuts then dollop/pipe whipped cream around it and adding the Reese’s cups on top. Feel free to garnish with the toppings you prefer and as much or as little of each suggested toppings.
Storage and Freezing
STORAGE: Cover and refrigerate the pie until ready to serve. Place any leftovers back in the refrigerator either wrapped in plastic wrap or in an airtight container for up to 5 days.
FREEZING: Allow the pie to set without ganishes wrapped in plastic wrap in the refrigerator for about 1-3 hours before placing in the freezer. Before freezing, wrap aluminum foil around the plastic wrap. You can freeze the pie for up to 3 months. Allow the pie to thaw in the fridge overnight and garnish before slicing and serving.
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