Reese's Peanut Butter Cup Pie

4.98 from 39 votes

Reese's Peanut Butter Cup Pie is the perfect replica of the classic candy, complete with Reese's ridges! It is so quick and easy to convert the original handheld sweet into one that's a homemade, supersized, sliceable treat!

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 747kcal

Author: Jennifer Fishkind

Equipment

9-inch fluted tart pan

Ingredients

Chocolate Ganache

2½ cups milk chocolate chips
1½ tbsp vegetable oil

Chunky Peanut Butter Filling

1⅓ cup powdered sugar
1 cup graham cracker crumbs
1¼ cup crunchy peanut butter
½ cup salted sweet cream butter

Instructions

Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
2½ cups milk chocolate chips, 1½ tbsp vegetable oil
Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
1⅓ cup powdered sugar, 1 cup graham cracker crumbs
Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
1¼ cup crunchy peanut butter, ½ cup salted sweet cream butter
Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
Slice into wedges and serve.

Video

Notes

Storage:

To Store: Store any leftovers in an airtight container for up to 7 days.
To Freeze: To freeze, wrap the pie in a layer of plastic wrap, then overwrap it in tin foil, and freeze it for up to 3 months. When you are ready to serve it, thaw it overnight in the refrigerator.

Tips:

When you remove the pie from the tart pan, you will most likely find some perfect imperfections around the edges. If they bother you, simply swipe a sharp knife to get rid of anything sticking out.
Once you have spread the peanut butter mixture into the prepared tart pan, you may need to heat the chocolate mixture in the microwave for 15 - 20 seconds before spreading.
If you do not have a parchment circle, you can generously spray the removable circle with nonstick spray, or you can lightly butter the removable circle.
Before slicing, allow the pie to sit at room temperature for 20 minutes before slicing.
I find it easiest to cut the pie with a warm, dry knife so it'll slice through the thick chocolate.

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