Chocolate Peanut Butter Pie

Try to resist an easy, no bake, ultra creamy peanut butter pie covered with a thick layer of chocolate ganache, and topped with salty sweet Reese's peanut butter cups.

Prep Time 10

Cook Time 0

refrigeration 4

Total Time 4 10

Servings

Author Melissa Erdelac

Ingredients

1 pie shell (9 inches) (see recipe notes for options)
8 ounce cream cheese softened
¾ cup powdered sugar
½ cup creamy peanut butter
6 tablespoons milk or heavy cream
1 teaspoon vanilla extract
8 ounces Cool Whip whipped topping thawed
½ cup heavy cream
1 cup semi-sweet chocolate chips
1 cup (optional) chopped Reese's peanut butter cups for topping

Instructions

In a large bowl use a hand mixer to beat together the cream cheese, powdered sugar, peanut butter, milk, and vanilla extract until smooth.
8 ounce cream cheese, ¾ cup powdered sugar, ½ cup creamy peanut butter, 6 tablespoons milk or heavy cream, 1 teaspoon vanilla extract
Fold in whipped topping until smoothly combined. Spread the peanut butter filling into the pie shell. Refrigerate while you prepare the chocolate ganache.
8 ounces Cool Whip whipped topping
For the chocolate topping, in a small pan bring the heavy cream to a slight simmer. Remove from the heat and pour in chocolate chips. Let it sit for 5 minutes, and then stir until smooth.
½ cup heavy cream, 1 cup semi-sweet chocolate chips
Spread chocolate over the peanut butter pie filling and immediately top with chopped Reese's peanut butter cups.
1 cup (optional) chopped Reese's peanut butter cups
Refrigerate 4-6 hours, or overnight. Store leftovers in the refrigerator.

Notes

Pie Shell Options

Chex Pie Crust (gluten free)
Pecan Nut Pie Crust (gluten free)
Almond Flour Pie Crust (gluten free)
Graham cracker crust
Oreo crust or gluten-free Oreo crust

Peanut Butter Pie adapted from Taste of Home

Nutrition