Print

Peanut Butter Pie with Chocolate Drizzle and Reese’s Cups Recipe

Print Recipe

★★★★

4 from 49 reviews

This creamy and indulgent Peanut Butter Pie features a crunchy chocolate graham cracker crust filled with a light and fluffy peanut butter cream cheese filling, topped with drizzles of melted peanut butter and chocolate, mini Reese’s cups, and peanut butter chips. Perfectly chilled until set, it’s a delightful no-bake dessert that combines rich peanut butter flavor with a buttery crust and a smooth, whipped texture.

Ingredients

Scale

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, 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

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the crust.
  2. Prepare the crust: In a food processor, pulse the chocolate graham crackers and brown sugar until finely ground. Add the melted butter and pulse until the mixture is moistened and crumbly. 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 similar tool.
  3. Bake the crust: Place the crust in the preheated oven and bake for 10 to 12 minutes until fragrant and slightly firm. Remove and cool completely on a wire rack.
  4. Make the filling: In a large bowl, beat the cream cheese, 3/4 cup powdered sugar, and creamy peanut butter with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Whip the cream: In a separate bowl, use the whisk attachment to whip the heavy whipping cream until thick and light. Add the remaining 2 tablespoons of powdered sugar and vanilla extract and continue whipping until stiff peaks form.
  6. Combine filling components: Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated, maintaining the light and airy texture.
  7. Assemble the pie: Pour the filling into the cooled crust, smoothing the top. Freeze the pie for at least 3 hours or chill in the refrigerator for at least 6 hours to allow it to set.
  8. Add toppings: Place melted peanut butter and melted chocolate separately into resealable or piping bags and cut a small tip off each. Drizzle the melted peanut butter and chocolate artistically over the chilled pie. Top with mini Reese’s cups and peanut butter chips to finish.
  9. Serve and store: Serve the pie either frozen or refrigerated. Store leftover pie covered in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Notes

  • Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • For a smoother crust, pulse the graham crackers fully until fine crumbs form before adding butter.
  • This pie can be made ahead and stored frozen, making it perfect for parties and gatherings.
  • Use conventional creamy peanut butter rather than natural to maintain texture and sweetness.

Keywords: Peanut Butter Pie, Chocolate Graham Cracker Crust, No Bake Pie, Cream Cheese Pie, Peanut Butter Dessert, Creamy Pie

Find it online: https://epicrecipebox.com/peanut-butter-pie-with-chocolate-drizzle-and-reeses-cups-recipe/