Name: Reese’s Peanut Butter Cup Pie
Ingredients: 1½ cups chocolate cookie crumbs (Oreos or gluten-free alternative); 3 tbsp unsalted butter, melted; 8 oz (225g) cream cheese, softened; ¾ cup creamy peanut butter (not natural/oily); ½ cup powdered sugar; 1 tsp vanilla extract; 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed; 10–12 Reese’s Peanut Butter Cups, chopped; ½ cup semi-sweet chocolate chips; 2 tbsp heavy cream or coconut milk; Optional: flaky sea salt, extra mini Reese’s cups for garnish

Ingredients

Scale

For the crust:

1½ cups chocolate cookie crumbs (Oreos or gluten-free alternative)
3 tbsp unsalted butter, melted

For the filling:

8 oz (225g) cream cheese, softened
¾ cup creamy peanut butter (not natural/oily)
½ cup powdered sugar
1 tsp vanilla extract
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
10–12 Reese’s Peanut Butter Cups, chopped

For the chocolate topping:

½ cup semi-sweet chocolate chips
2 tbsp heavy cream or coconut milk
Optional: flaky sea salt, extra mini Reese’s cups for garnish

Instructions

Make crust: Mix cookie crumbs and melted butter. Press firmly into a 9″ pie plate. Chill 10 minutes.
Make filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in whipped topping and ¾ of the chopped Reese’s cups.
Assemble: Spread filling into crust. Smooth top.
Make ganache: Heat chocolate chips and cream in microwave (30-sec intervals) or saucepan until melted and smooth. Cool 2–3 minutes.
Top: Pour ganache over filling. Sprinkle with remaining Reese’s and optional sea salt.
Chill: Refrigerate at least 3 hours, or until set (best overnight).

💡 Pro Tips:
– Use regular peanut butter (like Jif or Skippy)—natural PB can make the filling oily.
– For dairy-free: Use dairy-free cream cheese, whipped topping, chocolate, and vegan butter.
– Serve with a drizzle of caramel or extra whipped cream!

Prep Time & Nutrition (per slice, serves 8):