This Reese’s Cream Pie is pure indulgence for anyone who loves peanut butter and chocolate. Rich, creamy, and impressive, it’s built on a crunchy peanut butter Oreo crust and layered with a whipped peanut butter filling, a glossy chocolate ganache, and a cloud of whipped cream finished with Reese’s Minis. It’s a show-stopping dessert for gatherings or anytime you want a seriously decadent treat.
The crust is made from peanut butter Oreos and melted butter pressed into a spring-form pan for easy removal and neat edges. The peanut butter filling blends cream cheese, creamy peanut butter, brown sugar, vanilla, and whipped heavy cream until light and silky. On top of that sits a dark chocolate ganache poured warm and smoothed to create a rich middle layer. A final layer of lightly sweetened whipped cream is spread over the ganache and the pie is garnished with chopped Reese’s Minis and a drizzle of chocolate syrup before chilling until firm.
Serve this pie frozen for clean slices, or let slices soften for a few minutes at room temperature for a softer texture. Store leftover pie wrapped tightly in the freezer for up to a month for best quality.
Cook’s Notes
- Spring-form pan: A 10-inch spring-form pan is used here; a 9-inch or 8-inch pan will work. Smaller pans yield a taller pie.
- Easy removal: Before locking the pan base in place, lay a square of parchment over the base so it hangs over the edges. Lock the base, then spray the sides and place tall parchment strips around the interior to keep the edges clean. The overhanging parchment acts like a sling to lift the pie from the base.
- Pressing crumbs: Use a straight-sided cup or measuring cup to press the Oreo crumb mixture firmly and evenly into the pan bottom and up the sides.
- Whipped cream: Lightly sweetened whipped cream is recommended. If you prefer a shortcut, a 16-ounce container of thawed whipped topping (Cool Whip) can be substituted for the fresh whipped cream layer.
- Garnish: Scatter about one-quarter of the Reese’s Minis whole across the top, then roughly chop the rest and sprinkle them over the pie. Chill the pie in the freezer for several hours until solid.
- Slicing: For neat slices, run a large sharp knife under hot water for a few seconds, dry it, then slice. Reheat the knife between cuts by repeating the hot water and drying steps.
- Serving: Serve straight from the freezer for firm pieces, or allow slices to sit at room temperature for up to 30 minutes to soften slightly.
Peanut Butter and Chocolate Lovers’ Reese’s Cream Pie
Ingredients
For the Oreo Crust:
- 30 peanut butter Oreos, filling and all, pulverized to fine crumbs
- 1/3 cup melted butter
For the Peanut Butter Filling:
- 8 ounces cream cheese, softened
- 1 1/3 cups creamy peanut butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Ganache Layer:
- 1 cup heavy whipping cream
- 1 cup chopped dark or bittersweet chocolate
For the Whipped Cream Layer:
- 2 cups heavy whipping cream
- 1/4 cup confectioner’s sugar
- 1 teaspoon vanilla extract
For Garnish:
- 1 (8-ounce) bag Reese’s Minis
- 2 tablespoons chocolate syrup
Instructions
To Make the Oreo Crust:
- Line the bottom and sides of an 8-, 9-, or 10-inch spring-form pan with parchment paper. Combine Oreo crumbs and melted butter until evenly moistened. Press firmly across the bottom and up the sides of the pan.
To Make the Peanut Butter Filling:
- Beat cream cheese, peanut butter, brown sugar, and vanilla until smooth and light. Add the heavy cream and whip until fluffy. Spread into the Oreo crust and smooth the top. Freeze briefly while preparing ganache.
To Make the Ganache Layer:
- Place heavy cream and chopped chocolate in a microwave-safe bowl, heat on HIGH for 3 minutes, then let stand 5 minutes. Whisk slowly in one direction until glossy and combined, about 2–3 minutes. Let rest at room temperature for 15 minutes, stirring once or twice. Pour over the peanut butter filling and gently level the surface. Return to the freezer until ganache firms.
To Make the Whipped Cream Layer:
- Combine confectioner’s sugar with heavy cream and vanilla. Whip to stiff peaks and spread over the ganache to the edges of the crust.
To Finish the Pie:
- Scatter 1/4 of the Reese’s Minis whole over the whipped cream, then roughly chop the remainder and sprinkle on top. Lightly cover and freeze at least 5 hours or overnight until very firm.
To Slice and Serve:
- Loosen and remove the outer ring of the spring-form pan. Use the parchment to lift the pie from the base onto a serving plate. Drizzle chocolate syrup over the top.
- Warm a large sharp knife under hot water, dry it, and slice the pie, reheating and wiping the knife between cuts for clean slices. Serve immediately or allow slices to sit at room temperature for up to 30 minutes to soften.
- Store leftover pie well wrapped in the freezer for up to one month.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use.
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This post was originally published March 17, 2014.