Description
A decadent no-bake Reese’s Peanut Butter Cup Pie featuring layers of smooth milk chocolate, a crunchy peanut butter filling, and a graham cracker crust. Perfectly chilled to set, this dessert combines rich chocolate and peanut butter flavors for a creamy, indulgent treat.
Ingredients
Scale
Chocolate Coating
- 2½ cups milk chocolate chips
- 1½ tbsp vegetable oil
Filling
- 1⅓ cup powdered sugar
- 1 cup graham cracker crumbs
- 1¼ cup crunchy peanut butter
- ½ cup salted sweet cream butter
Instructions
- Prepare Tart Pan: Line the bottom circle of a 9-inch fluted tart pan with parchment paper and lightly spray with nonstick spray. Set aside.
- Melt Chocolate: In a medium heat-safe bowl, combine milk chocolate chips and vegetable oil. Microwave for 45-55 seconds, then stir until smooth and completely melted.
- Coat Tart Pan: Spoon half of the melted chocolate into the prepared tart pan. Spread evenly over the bottom and up the sides using a spoon or offset spatula. Chill in the refrigerator while preparing the filling.
- Mix Dry Ingredients: In a large bowl, whisk together the powdered sugar and graham cracker crumbs. Set aside.
- Prepare Peanut Butter Mixture: In a medium heat-safe bowl, combine crunchy peanut butter and salted sweet cream butter. Microwave for 45 seconds and stir until thoroughly combined.
- Combine Filling: Pour the peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until fully incorporated into a smooth mixture.
- Assemble Filling: Remove the chocolate-coated tart pan from refrigerator. Spread the peanut butter filling evenly into the coated pan using a silicone or offset spatula, smoothing its surface.
- Add Top Chocolate Layer: Spoon the remaining melted chocolate on top of the peanut butter layer and smooth to the edges with a spoon or offset spatula.
- Set Pie: Tap the tart pan gently to settle the chocolate layers. Chill in the refrigerator for at least 4 hours or overnight to fully set.
- Remove From Pan: When ready to serve, remove pie from refrigerator. Place pan over a small mixing bowl, apply slight pressure on the pan edge to loosen sides, and have a serving plate or 10-inch cake circle ready.
- Invert Pie: Gently flip the pie upside down to remove the removable tart pan bottom and peel off the parchment paper carefully. Place serving plate or cake circle over bottom of the pie and flip it back over.
- Serve: Slice the pie into wedges and serve chilled.
Notes
- For best results, chill the pie overnight to ensure it sets well.
- You can substitute crunchy peanut butter with smooth if preferred.
- Ensure chocolate is fully melted and smooth for even coating and topping.
- Use a tart pan with a removable bottom for easy pie removal.
- Store leftovers covered in the refrigerator for up to 3 days.
