Chocolate Peanut Butter Pie
Yields:
8 - 10
Prep Time:
25 mins
Total Time:
3 hrs 10 mins
Jump to recipeThe unstoppable pairing makes for one mesmerizing pie.
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Ingredients
For the Crust
- Cooking spray
- 1 log refrigerated peanut butter cookie dough
For the Filling
- 1 1/4 cups heavy cream
- 8 oz. cream cheese, softened
- 1 1/4 cups creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 tsp. pure vanilla extract
- 1 cup chopped Reese's
For the Ganache
- 1/2 cup heavy cream
- 1 1/4 cups semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- Reese's Pieces, for decorating
Directions
- Step 1Make Cookie Crust: Preheat oven to 375° and spray a 9" pie plate with cooking spray. Press peanut butter cookie dough into bottom and up sides of pie plate. Bake 14 minutes. Let cool slightly, then use a measuring cup to press down dough so it forms a crust. Refrigerate while you make filling.
- Step 2Make Filling: In the bowl of a stand mixer, beat heavy cream until stiff peaks form. Transfer to a bowl and wipe bowl of stand mixer clean.
- Step 3To bowl of stand mixer, beat cream cheese, peanut butter, brown sugar, powdered sugar, and vanilla until smooth. Beat in whipped cream and Reese’s until combined.
- Step 4Add mixture to prepared pie crust and smooth top. Freeze 30 minutes until peanut butter layer is firm.
- Step 5Make Ganache Topping: Bring heavy cream to a simmer. Turn off heat, add chocolate chips and whisk until combined. Spoon chocolate on top of the peanut butter pie.
- Step 6Warm peanut butter in microwave for 20 seconds. Stir, then dollop small spoonfuls onto chocolate ganache layer. Gently drag a toothpick or butter knife through topping, creating a marbled effect.
- Step 7Around edge of pie filling, place a ring of Reese’s Pieces. Refrigerate until firm, 2 to 3 hours.
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