This refrigerated pie features a peanut butter cookie crust and rich chocolate ganache topped with Reese’s pieces! This chocolate peanut butter Reese’s pie makes a perfect summer dessert! Short cuts like pre-made Reese’s peanut butter cookie dough saves you time!
Reese’s Pie : Peanut Butter Cookie Crust with Chocolate Ganache
We are in the midst of senior graduation events. It’s hard to believe my first baby is off to college in the fall. The only thing this mama wants to do is to eat her feelings. I am beyond stressed, overscheduled, and overwhelmed with emotions. I want to spend any free time I have stuffing my face or doing comforting things like baking. In an effort to make sure my waist size doesn’t double, I’ve been baking items I can’t actually eat. It’s a cruel thing to be allergic to peanuts, but it would be crueler for my kiddos if I couldn’t have peanut butter in the house. Thankfully I can bake with peanut butter with zero issues. Remember the part where I said I was overscheduled? Since I’m limited on time, I’ve been doing more “semi-homemade” family recipes. This is a perfect example. I utilized the Reese’s Pieces peanut butter cookie dough made by Pillsbury. It’s so easy to smash the whole block of cookie dough pieces into a pie pan, and not have to bother making a crust on my own from scratch. The chocolate ganache is made from scratch. Which is so deceptive. If you can stir a whisk, you can create a ganache filling. It contains only 3 ingredients (most I bet you have in the house already!). Eggs, evaporated milk and chocolate chips are the only things needed for this amazing filling. The whipped cream flowers are always my favorite. They are something I discovered last fall and I use them all the time. I’ll be sharing my tricks with you next week, so be sure to be on the lookout for that tutorial.
How many pies does the Reese’s Pie recipe make?
The actual pie recipe makes 2 pies, BUT you don’t have to do that. Feel free to make just one and split the chocolate ganache in half when pouring in. Or feel free to sub out a different crust. You could easily purchase a second crust, such as a pre-made graham cracker crust. Pour the other 1/2 of the chocolate ganache onto the crust. Let sit in the fridge for a half hour to settle. Add on a fluffy layer of whipped cream and you have a chocolate pie- for those non-peanut eaters like me!
Do I have to use pre-made Reese’s peanut butter cookie dough in a Reese’s Pie?
Not at all! I did in this recipe to simply save time. However, if you have a favorite peanut butter cookie dough, feel free to sub it out. Most likely the dough will make enough for 2 crusts, and you may still have some left over. The Pillsbury dough is the equivalent of 12 cookies. Some peanut butter cookie dough might be a bit mushier than a traditional cookie, so you might experiment with adding a bit of flour to make it slightly more dense and stable. One of the best parts of the Pillsbury dough is that it features Reese’s pieces. If you’ve purchased some to decorate the top of the pie with, it would be easy to mix some extra into your dough.
I only made one Reese’s pie, what should I do with leftover chocolate ganache?
Chocolate ganache is heavenly and incredibly rich. If you have extra, you can smear some of it onto cookies. You could also dice up a store-bought pound cake, and layer into a trifle with whipped cream added. It makes a fantastic frosting for brownies. While warm you can pour over another cake, like a bundt cake. Or you can poke holes in a sheet cake and pour over poke cake style. You can place rolled balls of ganache in a cupcake pan. Top with your favorite cupcake recipe, and you’ll have an incredible chocolate middle! Or you can simply refrigerate the ganache and spoon out portions whenever that chocolate craving hits! I’ve read that it can keep covered for up to a month in the fridge, but I don’t think mine has ever lasted past a week the way my chocolate cravings work! After making your Reese’s pies, you should refrigerate the chocolate covered crust for about 1/2 hour- 1 hour to firm up a bit before adding on another addition such as whipped cream or Reese’s pieces. Once finished, continue to refrigerate. It is best eaten the day of while the cookie crust is the freshest. It can be made one day ahead as well. One pie will make 8 very generous servings. Reese’s pie is a very rich pie, so smaller slivers cut into 10 pieces is perfectly fine. My boys have never-ending bottomless pits, so even 2 pies for a total of 16 pieces are gone in a flash! If you like my Reese’s Pie recipe, I think you’d love these!
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Reese’s Pie : Peanut Butter Cookie Crust with Chocolate Ganache Recipe:
Reese's Peanut Butter and Chocolate Ganache Pie
For the peanut butter cookie crust:
- 2 packages Pillsbury Ready to bake refrigerated Cookies: Big deluxe Reese's Mini pieces peanut butter See blog post about using alternatives
For the chocolate ganache filling:
- 2 eggs
- 1 12oz can of evaporated milk
- 2 cups semi-sweet chocolate chips
To garnish the pies:
- whipped cream
- Reese's Pieces
To make the peanut butter cookie crust:
- Preheat oven to 350 degrees. Lightly spray 2 pie pans with a non-stick spray such as Pam. Lay out the cookie pieces from one package into one pie plate as seen in the photo.
- Using your fingers, press down on the cookie dough so that it inches up the side of the pie plate. The entire pan should be covered. Continue to press the crust as evenly as possible. All the individual cookies will blend together and no seams should be present. Do the same for the second pie plate
- Once the crust is uniform and fills the pie plates, place pies in the oven for 18-22 minutes. Keep an eye on them. The crusts are done when the crust edges are slightly brown.
- Once cooked, place pies on a cooling rack to cool. You'll notice that the cookie crust inflates a bit during cooking, but will start to sink down once it's been cooling on the wire rack, as seen in the photo.
- While the cookie crust is cooling, start the chocolate ganache.
To make the chocolate ganache:
- In a medium saucepan over medium heat, mix together the eggs and evaporated milk with a whisk. Continue stirring over the heat while the mixture heats up. You will see it start to thicken once it's heated and that is when you remove it from the heat. Do not allow it to come to a boil.
- Once off the heat, stir in the chocolate chips. You will continue stirring while all the chocolate melts. The ganache is finished when the chocolate has melted completely and the ganache has a beautiful glossy shine.
- Pour the ganache evenly among the cooled cookie crusts. Place in the refrigerator for about 30 minutes to 1 hour and then top with whipped cream and Reese's pieces.
- The pies are best eaten that day or the next, while the cookie dough is the freshest. Refrigerate the pies when not serving. s