Reese's Peanut Butter and Chocolate Ganache Pie
This refrigerated pie features a peanut butter cookie crust and rich chocolate ganache topped with Reese's pieces! A simple chocolate peanut butter Reese's pie makes a perfect summer dessert! Pre-made Reese's pieces peanut butter cookie dough saves you time.
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
Calories: 258kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 10mg | Potassium: 135mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Calcium: 17mg | Iron: 1.5mg