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Author Notes: This pie takes your favorite Reese's peanut butter cup to a whole new level. A chocolate cookie crust, a fluffy peanut butter mousse, and a thick chocolate ganache topping create a pie that will send you right back to your childhood. It's ridiculously rich and totally satisfying. Recipe adapted from Lauren Weisenthal, from Serious Eats. —Amanda Shulman
Makes 1 pie
packet Pepperidge Farm Chocolate Chunk Cookies
tablespoons melted butter
cups heavy cream
cups powdered sugar
ounces cream cheese, room temperature
cup peanut butter
ounces semi sweet chocolate chips
- Crush the cookies into crumbs. There are chocolate chips in them so those won’t crumble but they’re good for the texture so don’t worry. Once crumbled, mix in the melted butter until well moistened. Pat into a greased pie pan, putting the mixture on the bottom and the sides of the pan. Put in freezer while you prepare the rest of the pie.
- Whip 2 cups of the heavy cream until fluffy stiff peaks are formed. Add 1/2 cup of the powdered sugar and whip until combined. Put the whipped cream in a bowl and set aside in the fridge.
- In an electric mixer beat the cream cheese until smooth. Add the remaining 1 1/2 cups of powdered sugar and slowly mix until combined. Once combined add the vanilla and peanut butter and beat on high for about 2 minutes. The mixture should be extremely thick. Take 2/3 of the whipped cream you made earlier, and fold it into the peanut butter mixture. Whip it on high for 1 minute, it should still be thick but fluffier and lighter. Pour this mixture into the prepared pie crust. Put into freezer for at least 30 minutes.
- After 30 minutes, prepare the ganache. Put the chocolate chips in a heatproof bowl. Heat the remaining 1 cup heavy cream in a skillet on low until almost boiling, but not quite. Pour the hot cream over the chocolate chips and whisk vigorously until shiny, smooth, and totally melted. Pour this over the top of the peanut butter. Freeze for 2 hours, until totally set. Serve with the extra whipped cream.