Reese's Pie

This recipe is a variation of a Reese’s Mousse Pie I shared here a few years ago. In the original recipe, we used Reese’s Spread which is no longer sold in stores. So when the craving for this pie struck, the only thing to do was pivot and make our own! We’ll call this an evolved version of the original. There’s a no bake Reese’s mousse made with pulverized Reese’s peanut butter cups. There’s a homemade crust made with pretzels and graham crackers. There’s a homemade whipped cream, though I wouldn’t tell anyone if you cheated and used the stuff from the can. And, there’s more chopped Reese’s on top bringing the whole thing home.

If you want to talk about a Reese’s lover’s dream, this is it!

Let’s start with the crust. The pie filling is sweet and rich, so we need a crust that balances that out. We’re going to make a crust that’s mixed with equal parts graham cracker crumbs and pretzel crumbs. So we’ll take a couple sheets of honey graham crackers, grind them in a food processor until they’re fine crumbs, then do the same thing with some mini pretzels. Then we’ll mix the crumbs with some melted butter and a little brown sugar, and we’ll pop it in the oven for about 10 mins to firm up. We need to let the crust cool completely before we load it up with our decadent filling.

The filling is the true star of this pie, and we’re going to make a no bake Reese’s cheesecake mousse situation. It starts with a bag of Reese’s peanut butter cups. We’ll toss them into the same food processor we used to make our crust crumbs, and we’ll grind them up until they turn into a paste resembling the texture of peanut butter. It doesn’t take long at all for the pb cups to break down.

Once we have our DIY Reese’s spread, we’re going to mix it with a block of softened cream cheese. We’ll blend the two together until smooth, add a little powdered sugar and blend again, then add in a tub off cool whip and blend it one more time until the texture lightens in color and becomes nice and fluffy. Now one thing to note, you can use either full fat or light cream cheese and cool whip for this recipe. I actually prefer to use light for both, and the pie turns out perfect every time.

When that Reese’s filling is ready to go, we’ll transfer it into the cooled crust, and to the fridge it goes to set for at least a few hours but preferably overnight. To finish the pie, we’ll pipe on some whipped cream and some more chopped Reese’s cups, and it’s time to enjoy. Since we’re only using the whipped cream for garnish, you can make your own with a little heavy cream and powdered sugar. Or you can let the grocery store help and use the spray stuff from the can. We’ve done enough work on this pie, so I won’t tell if you take a little shortcut!

This pie…OH, this pie. It’s rich and creamy and just the slightest bit tangy from the cream cheese. But, the Reese’s flavor really shines through. You taste that perfect balance of chocolate and peanut butter, and it really is a beautiful thing. This dessert is somehow light and decadent all at the same time. And, you know we love it when flavors balance like that!

Ok, everyone! This is one pie I need all of you to make immediately. So, make sure you tag me on socials so I can see too!

I hope you guys enjoy! And, let’s eat!