Description
An indulgent no-bake dessert featuring a thick, creamy peanut butter filling layered over a chocolate cookie crust and topped with a rich chocolate ganache, inspired by a giant Reese’s Peanut Butter Cup.
Ingredients
- For the crust:
- 24 chocolate sandwich cookies, crushed
- 5 tablespoons (70 g) unsalted butter, melted
- For the filling:
- 1 1/2 cups (360 g) creamy peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/4 cups (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the topping:
- 1 1/2 cups (250 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
Instructions
- In a bowl, mix crushed chocolate sandwich cookies with melted butter until evenly combined. Press firmly into the bottom of a 9-inch pie pan. Refrigerate for 20–30 minutes to set.
- In a large bowl, beat together peanut butter and softened butter until smooth and creamy.
- Add powdered sugar, vanilla extract, and salt. Mix until fully combined and thick.
- Spread the peanut butter mixture evenly over the chilled crust. Smooth the top with a spatula.
- In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2–3 minutes, then stir until smooth to form ganache.
- Pour chocolate ganache over the peanut butter layer and spread evenly.
- Refrigerate the pie for at least 2–3 hours, or until fully set.
- Slice and serve chilled.
Notes
- For cleaner slices, run a knife under hot water and wipe dry before cutting.
- You can use a graham cracker crust instead of chocolate cookies if preferred.
- Store covered in the refrigerator for up to 5 days.
- Freeze for 30 minutes before serving for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American