Unlike most of the food bloggers out there, I’m not bringing you a healthy salad recipe, or a lighter version of your favorite comfort food. So I apologize if this is unsupportive of your new year’s resolutions! But this week is full of birthdays to celebrate, starting with my good friend, then the Boyfriend’s, then Mom’s, and then Sister’s!
Thursday was the Boyfriend’s birthday. I asked him what kind of cake he would like and, after browsing through lots of Reese’s peanut butter cup cakes, he settled on this peanut butter pie. The Boyfriend is a big fan of Reese’s peanut butter cups so that had to be the main focus, everything else was secondary. Fortunately, this pie hit the spot.
This is a quick recipe, but does require some time to set up in the fridge. It’s super rich and decadent, but has a perfect creamy texture and the cream cheese balances the sweetness perfectly. I used 8 full size Reese’s peanut butter cups to add a little texture to the pie. The Boyfriend thinks there should have been more, so I’ve reflected that in the recipe below (but I thought 8 was pretty perfect, so decide based on your own Reese’s desires). I also took a shortcut by using a store bought Oreo cookie crust, but you can easily make your own if you prefer.
What’s your favorite candy? Are you a peanut butter lover?
Reese’s Peanut Butter Pie
Serves 8
Adapted from My Baking Addiction
- 1 (8oz) pkg cream cheese
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (14oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 12 full size Reese’s peanut butter cups, chopped
- 1 Oreo cookie pie crust
In a stand mixer, beat the cream cheese and peanut butter together until smooth. Add in the powdered sugar, and mix well. Pour in the condensed milk and the vanilla extract and beat well.
In a separate bowl, use an electric mixer to beat the heavy cream until stiff peaks form. (If you need to use the same device to beat both, beat the cream first and keep refrigerated while you beat the cream cheese/peanut butter mixture.)
Fold 1/3 of the whipped cream into the peanut butter mixture using a rubber spatula (this lightens the mixture). Then add in the rest of the whipped cream and carefully fold it into the peanut butter mixture until fully combined. Then slowly mix in the chopped Reese’s peanut butter cups (reserving some to decorate the top).
Pour the filling into the prepared pie crust, sprinkle the remaining peanut butter cups on top. Cover with plastic wrap or aluminum foil and refrigerate for 4 hours or overnight.
