See that? THAT is HEALTH food. For your soul, that is. If you’re seriously calcium deficient, then this should give you a nice boost by virtue of the loads of heavy cream in it. Oh! And there’s chocolate which has lycopene and is great for hypertension. So there’s that.
Dangitall. Forget it. I’m just going to level with you. It’s all-caps INDULGENT, people. The crust is made of THIRTY Peanut Butter Oreos and butter… because Oreos alone just won’t cut it. The first layer you see is a velvety smooth filling of peanut butter, cream cheese, confectioner’s sugar, and heavy cream. The middle layer is a silky ganache made of dark chocolate melted and stirred into heavy cream until glossy.
Whoops. There’s that heavy cream again.
Yeah, we’re not done with the heavy cream just yet: not even close, really. In the next step, we whip an entire pint of heavy cream with some more confectioner’s sugar to spread over the top. That all goes into the freezer for a few hours to firm up. Since we’re all in on the FUNFUNFUN scale, we might as well gild the lily right? Onto the top goes an entire eight ounce bag of Reese’s minis followed by a drizzle of chocolate syrup.
The result of all of this luxury is a Reese’s Cream Pie sure to wow the Peanut Butter and Chocolate Lovers in your life.<!–more- To Keep Reading and Get the Recipe, CLICK HERE!->
Is anybody mentally tallying up the amount of heavy cream and sugar and chocolate in this? JUST STOP IT RIGHT NOW! This is meant to make you happy. It’s meant to make life just a little sweeter for as long as you have it in the refrigerator (which, by the way, shouldn’t extend past a month in the freezer for quality purposes) and make smiles a little brighter. I waved that slice you see above in front of one of my sons when he came downstairs this morning. His response was “Oh. This is happy food.” followed by a little shiver from his toes up. The rest of the boys lined up behind him with forks.
We have our coffee and tea pots going over here. Anyone want a slice?
- This pie is made in a spring-form pan. These are not a huge investment and they make getting the pie out of the pan far easier. I used a 10-inch spring-form pan, but you could also use a 9-inch or 8-inch pan. The smaller the circumference of the pan, the taller the finished pie will be.
- I find the easiest method of pie removal starts by preparing the spring-form pan before anything goes into it. Before you lock your pan’s base into place, lay a square of parchment paper over the base. The parchment should hang 0ver the edges of the base enough that it sticks out when you lock the base into place. This makes it so that when you remove the sides of the pan, you can use the overlapping parchment to lift the pie from the base like a sling.
- Once you have the base locked in place, spritz the sides of the pan with non-stick cooking spray and press a couple long strips of parchment that are tall enough to stick out of the pan by 2-inches around the edges. This helps keep the edges of your finished pie clean.
- When you’re pressing the crumbs into place, it’s easiest to get the even when using a straight sided cup to push them into place. The cup gives you a little added leverage to press the crumbs firmly, too.
- Let’s touch on the whipped cream for a moment. I prefer lightly sweetened whipped cream as a topper for my pie. If you’re looking to save time or just plain prefer it, you can substitute a large container (16 ounces) of Cool Whip for the whipped cream on top. It’s your call!
- When it comes time to garnish the pie with the Reese’s Minis, you’ll want to scatter about 1/4 of the bag over the pie, then roughly chop the rest and add those. At this point, the pie goes into the freezer for several hours to become very firm.
- Just before serving, drizzle lightly with chocolate syrup.
- Ready to slice? This pie is most easily sliced when you run hot water over your knife for several seconds then dry it carefully with a hand towel before making a cut. Repeat the hot water, wipe clean, and slice procedure until the whole thing is sliced.
- Serve this pie frozen ~OR~ plate the slices of pie and let them stand at room temperature for up to a half hour to soften a bit.
Peanut Butter and Chocolate Lovers’ Reese’s Cream Pie
For the Oreo Crust:
- 30 peanut butter Oreos filling and all, pulverized to fine crumbs in a food processor (or put into a zipper top bag, wrapped with a towel, and pounded to fine crumbs with a hammer or rolling pin.
- 1/3 cup melted butter
For the Peanut Butter Filling:
- 8 ounces cream cheese softened
- 1 1/3 cups creamy peanut butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipping
For the Chocolate Ganache Layer:
- 1 cup heavy cream whipping
- 1 cup chopped dark or bittersweet chocolate
For the Whipped Cream Layer:
- 2 cups heavy cream whipping
- 1/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 bag Reese's Minis 8 ounce
- 2 tablespoons chocolate syrup
To Make the Oreo Crust:
Line the bottom and sides of a 8, 9, or 10-inch spring-form pan with parchment paper. Use a fork to combine the peanut butter Oreo crumbs together with the melted butter in a small mixing bowl. Stir this until everything is evenly moistened. Firmly press the mixture evenly across the bottom and up the sides of the spring-form pan.
To Make the Peanut Butter Filling:
In the bowl of a stand mixer fitted with a whisk attachment or in a mixing bowl using a hand mixer, beat the cream cheese, peanut butter, brown sugar, and vanilla extract until smooth and lightened in texture. Pour in the heavy cream and whip until smooth and fluffy. Pour into the Oreo crust and smooth the top. Put the pie in the freezer while you prepare the ganache.
To Make the Ganache Layer:
Add the heavy cream and dark or bittersweet chocolate to a microwave-safe 2 quart bowl. Heat on HIGH for 3 minutes then let stand for 5 minutes. After 5 minutes, use a whisk to slowly stir the ganache in a circular pattern in one direction until it becomes shiny, about 3 minutes. Do not BEAT the ganache, just slowly stir it. Don't worry, it'll come together. Let the ganache stand for 15 minutes at room temperature, stirring once or twice. Pour the finished ganache over the peanut butter filling. Shake the pie gently from side to side to distribute the ganache evenly. Return the pie to the freezer until the ganache is firmed up.
To Make the Whipped Cream Layer:
Add the confectioner's sugar to the heavy cream in the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl. Slowly stir the confectioner's sugar in until the sugar is dissolved then raise the speed of the mixer (or hand mixer) to HIGH and whip the cream to stiff peaks. Dollop it over the surface of the ganache then spread it evenly to the edges of the crust.
To Finish the Pie:
Scatter 1/4 of the Reese's Minis over the top of the whipped cream layer. Roughly chop the remaining Reese's Minis then scatter those over the surface of the pie. Lightly cover with plastic wrap and return the pie to the freezer for at least 5 hours or overnight.
To Slice and Serve the Pie:
Loosen the outer ring of the spring-form pie and remove it. Use the excess parchment paper to lift one edge of the bottom of the pie from the base of the spring-form pan. Slide your hand between the parchment and the pan base and lift the pie. Peel back the parchment from the bottom of the pie as you place it on a serving plate or platter or cake plate. Drizzle the chocolate syrup over the top of the pie.
Run hot water over a large, sharp knife then wipe it dry with a clean towel. Slice the pie into wedges, running water over the knife to reheat it and wiping clean as needed to get neat slices. Serve immediately or let stand at room temperature to soften for up to 30 minutes.
Store leftover pie, well wrapped with plastic wrap, in the freezer for up to a month.
This post was originally published March 17, 2014.