No-Bake Reese's Peanut Butter Cup Pie

No-Bake Reese's Peanut Butter Cup Pie

📝 Ingredients

• For the Chocolate Ganache:

• 1 ½ cups semi-sweet chocolate chips
• ¾ cup heavy whipping cream

• For the Dual-Cookie Crust:

• 12 Oreo cookies
• 12 Nutter Butter cookies 
• 6 tablespoons salted butter, melted 

• For the Peanut Butter Filling:

• 1 cup creamy peanut butter
• 8 ounces whipped cream cheese, softened
• ⅓ cup powdered sugar
• 8 ounces frozen whipped topping, thawed

• For Topping:

• 8 full-size Reese's peanut butter cups, roughly chopped

🔪 Instructions

Make the Ganache First: Place the semi-sweet chocolate chips in a medium heat-safe bowl. In a separate microwave-safe bowl or liquid measuring cup, heat the heavy whipping cream on high power for 1 minute. Continue heating in 30-second intervals until the cream is very hot and just beginning to simmer (do not let it boil). Pour the hot cream over the chocolate chips. Let it sit undisturbed for 3-4 minutes. Then, whisk gently until the mixture is completely smooth and glossy. Set it aside to cool to room temperature while you prepare the rest of the pie.

Prepare the Two Crusts: Place the Oreo cookies in a food processor and pulse until they become fine crumbs. Transfer the Oreo crumbs to a small bowl. Repeat the process with the Nutter Butter cookies, pulsing them into fine crumbs in the food processor, and transfer to a separate small bowl. Pour 3 tablespoons of the melted butter into each bowl of cookie crumbs. Stir each until the crumbs are evenly moistened.

Form the Crust in the Pan: Take a 9-inch pie plate. Using a spoon, drop alternating spoonfuls of the Oreo crumb mixture and the Nutter Butter crumb mixture randomly around the plate. Using your fingers or the flat bottom of a measuring cup, press the combined crumbs firmly and evenly into the bottom and up the sides of the pie plate to form a single, integrated crust. Place the crust in the freezer to set while you make the filling.

Make the Peanut Butter Filling: In a large bowl, use an electric hand mixer to beat together the creamy peanut butter, softened whipped cream cheese, and powdered sugar until the mixture is completely smooth, creamy, and free of lumps.

Fold in the Whipped Topping: Add the thawed whipped topping to the peanut butter mixture. Using a rubber spatula, gently fold the two together until just combined and no white streaks remain. Be careful not to overmix, as you want to keep the filling light and fluffy.

Assemble the Pie: Retrieve the crust from the freezer. Spoon the peanut butter filling into the crust and spread it into an even layer with your spatula.

Add the Ganache and Topping: Check that the ganache has cooled to room temperature (it should be pourable but not warm). Pour it over the peanut butter filling and gently spread it into an even layer using an offset spatula or the back of a spoon. Immediately sprinkle the chopped Reese's peanut butter cups evenly over the wet ganache so they stick.

Chill and Set: Place the assembled pie in the refrigerator and chill for at least 3-4 hours, or until the filling is firm and the ganache is set. For the cleanest slices, you can chill it overnight.

Serve: Slice and serve cold. Store any leftovers in an airtight container in the refrigerator for up to 4 days.