No Bake Reese's Peanut Butter Pie
If you're looking for an over the top peanut butter pie for your special occasion, look no further than this Reese's Pie. Easy to make, too!
Servings: 8 Servings
Calories: 808kcal
Equipment
- 1 9" pie pan
- 2 Disposable Pastry Bags And a large star tip, optional.
Ingredients
Oreo Cookie Crust:
- 24 Oreo cookies About 2 cups of crumbs
- 4 tablespoon Unsalted butter melted
Peanut Butter Cream Filling:
- 8 ounces Cream cheese softened
- 1 cup Creamy peanut butter
- 1 teaspoon Pure vanilla extract
- Pinch Salt
- 1 cup Confectioners / Icing / Powdered Sugar
- 8 oz Cool Whip, thawed See notes for Canadian equivalent.
Quick Chocolate Ganache
- ½ cup Milk Chocolate Chips
- 1 ½ tablespoon Heavy Cream
Stabilized Whipped Cream & Topping:
- 2 teaspoon Unflavored gelatin powder
- 2 tablespoon Cold Water
- 1 cup Heavy whipping cream
- 2 tablespoon Powdered Sugar
- ½ teaspoon Vanilla extract
- Mini Reese’s Peanut Butter Cups
- Reese's Pieces Optional
Instructions
Oreo Cookie Crust:
- Grease a 9" pie plate with butter, shortening, or pan spray. Set aside.
- Crumble the Oreos a bit, then blitz in your food processor - filling and all - until finely ground.
- Pour crumbs into a large bowl, stir in melted butter
- Dump the mixture into your pie plate. Distribute crust mixture evenly over the pan, press firmly to form a pie crust with even thickness throughout.
Peanut Butter Cream Filling:
- In a large bowl (with an electric whisk) or the bowl of your stand mixer, beat together the cream cheese, peanut butter, vanilla, and salt until smooth.
- Add the powdered sugar and mix in on low speed, until well combined and smooth.
- Fold in the Cool Whip until completely incorporated into the peanut butter mixture.
- Pour into the cooled pie crust, using an offset spatula or the back of a spoon to smooth and flatten the top of the filling.
- Cover with plastic wrap - right against the surface of the filling - and chill for at least 4 hours.
- Just before decorating, run an offset spatula under hot water, shake excess water off, and use it to smooth the top of the peanut butter pie.
Quick Chocolate Ganache
- Measure the chocolate chips and cream into a microwave safe bowl.
- Heat for 30 seconds, stir well. Heat for another 15 seconds - if needed - and stir until all of the chips are melted and mixture is smooth.
- Allow to cool for 5 minutes, then spoon into a pastry bag.
Stabilized Whipped Cream & Topping:
- Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
- Combine heavy whipping cream, powdered sugar, and flavor extract in a mixing bowl. Whip until soft peaks start to form.
- Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.
- Fold gelatin mixture to cream mixture, then whip until stiff peaks form. (Note: Do this RIGHT before using it, as it can set up pretty quickly!)
To Assemble:
- Cut the tip off your pastry bag, pipe a lattice of the quick chocolate ganache over the top of the peanut butter pie.
- Spoon whipped cream into a pastry bag set with a large star tip, pipe rosettes of whipped cream around the edge of the pie, as shown.
- Chop some of the mini peanut butter cups, and sprinkle over the rosettes. Top with chopped up mini peanut butter cups, and Reese's Pieces, if using.
- Chill until serving.
Notes
If you want to bake the pie crust, bake it for 9 minutes at 350 F. While it’s still hot, re-press it into shape and allow it to fully cool before filling.
Also, nutritional information is for the entire amount of whipped cream being used (you may have leftover), and doesn't include chocolate sauce or the peanut butter cups, as that will vary by the type of sauce you use (if you do), and how many peanut butter cups you use.
If you’re in canada, use the 1 L container of Cool Whip. Remove 1 cup of Cool Whip from the container, use the rest in this recipe.
Nutrition
Calories: 808kcal | Carbohydrates: 69g | Protein: 14g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 400mg | Potassium: 411mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1085IU | Vitamin C: 0.2mg | Calcium: 116mg | Iron: 5mg