Prep time: 25 minutes | Cook time: - minutes | Serves: 8
The combination of chocolate and peanut butter has been a favorite for generations. There’s something about the saltiness of peanut butter and the creamy sweetness of chocolate that makes it one of the best confectionery combinations. And no one does the combination better than Reese’s, whose old slogan reassured us that “there’s no wrong way to eat a Reese’s.” Whether it’s using a domino set up like Charlie Armstrong, or throwing a Reese’s cup like a boomerang like Mike Burke, we’ve seen that there are infinite ways to enjoy America’s favorite peanut butter cup. This peanut butter pie is one of those ways.
In my humble opinion, the peanut butter filling is the best component of a Reese’s cup, and this pie recipe replicates that perfectly. It’s bottom layer is peanut butter mixed with crushed graham crackers to give the pie Reese’s notable texture and flavor. On top of that, a whipped cream cheese layer is reminiscent of how the creaminess of the chocolate complements the peanut butter filling. Drizzle some chocolate on top and add some crumbled pieces of Reese’s cups and you’ve got a decadent, chilled pie. No baking required.
- 10 oz graham crackers
- 9 tablespoons unsalted butter
- 9 oz cream cheese
- 3 tablespoons icing sugar
- 1 1/4 cups (or 1/2 jar) smooth peanut butter
- 1 1/4 cups heavy cream
- 1/2 cup plain chocolate
- 3 Reese's peanut butter cups, chopped
- Pulverise the biscuits into a rough crumb.
- Stir in the melted butter. Press into the base of the tin.
- Whisk the cream cheese, icing sugar, and peanut butter together.
- Add 1/2 cup of double cream and whisk just enough to incorporate.
- Top the base with the mix.
- Lightly whip the rest of the cream and pipe across the top. You don’t want to cover the whole base as it would be too rich, but you don’t need perfect piping either.
- Drizzle with the melted plain chocolate.
- Scatter with the chopped peanut butter cups.
- Refrigerate to set the chocolate.