Peanut Butter Pie with Chocolate Crust and Reese’s Topping Recipe
This creamy and indulgent Peanut Butter Pie features a rich chocolate graham cracker crust filled with a smooth peanut butter and cream cheese filling, topped with drizzles of melted peanut butter and chocolate, plus mini Reese’s cups and peanut butter chips for an extra burst of flavor and texture. Perfect as a make-ahead dessert, this no-bake pie sets beautifully in the freezer or refrigerator for a delightful treat anytime.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 14 whole (196 grams) chocolate graham crackers
- 1 tablespoon light brown sugar
- 7 tablespoons (99 grams) unsalted butter, melted
Filling
- 8 ounces (227 grams) cream cheese, at room temperature
- 3/4 cup (94 grams) powdered sugar, plus 2 tablespoons, divided
- 1 cup (270 grams) creamy conventional peanut butter
- 1 cup (240 grams) heavy whipping cream
- 1 teaspoon vanilla extract
Toppings
- Melted peanut butter
- Melted chocolate
- Mini Reese’s cups
- Peanut butter chips
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the pie crust.
- Prepare Crust: In a food processor, pulse the chocolate graham crackers along with light brown sugar until they’re finely ground. Add the melted butter and pulse a few times until the mixture is moistened evenly.
- Form Crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass to ensure an even and compact base. Bake the crust for 10 to 12 minutes or until fragrant. Remove from oven and allow to cool completely on a wire rack.
- Make Filling: In a large mixing bowl, beat the cream cheese, 3/4 cup powdered sugar, and peanut butter together with an electric mixer until the mixture is light and fluffy, roughly 3 minutes.
- Whip Cream: In a separate bowl, use a mixer with a whisk attachment to whip the heavy cream until it becomes thick and light. Add the remaining 2 tablespoons of powdered sugar and the vanilla extract, then continue whipping until stiff peaks form.
- Combine Filling: Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully combined and smooth.
- Assemble Pie: Pour the peanut butter filling into the cooled pie crust. Freeze the pie for about 3 hours to set or refrigerate for at least 6 hours if you prefer a softer texture.
- Add Toppings: Place melted peanut butter and melted chocolate into separate small piping or resealable bags. Snip a tiny corner off each bag and drizzle the melted peanut butter and chocolate artistically over the pie. Sprinkle mini Reese’s cups and peanut butter chips over the top for extra decoration and flavor.
- Serve and Store: Serve the pie either frozen or chilled from the refrigerator. Store leftovers covered in the fridge for up to 3 days or freeze for up to 1 month for longer storage.
Notes
- The crust can be made ahead and stored at room temperature after baking for convenience.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable plant-based alternatives.
- Ensure the cream cheese is at room temperature to make whipping smoother and easier.
- Freezing the pie solid will make it easier to slice cleanly.
- Adjust the amount of powdered sugar based on desired sweetness.
