Reese’s Peanut Butter Cup Pie
Ingredients
4 cups milk chocolate chips, divided
2 tablespoons vegetable shortening
2 cups creamy peanut butter
2 cups powdered sugar, sifted
8 tablespoons butter, softened (1 stick)
Instructions
1. Make the Chocolate Shell
In a microwave-safe bowl, combine 2 cups milk chocolate chips with 2 tablespoons vegetable shortening.
Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
Pour the melted chocolate into a 9-inch pie dish.
Tilt and rotate the dish so the chocolate coats the bottom and sides evenly.
Place in the refrigerator for 15–20 minutes, or until set.
2. Prepare the Peanut Butter Filling
In a large bowl, add:
2 cups creamy peanut butter
8 tablespoons softened butter
Beat until smooth and creamy.
Gradually add the 2 cups powdered sugar, mixing well after each addition.
Continue mixing until the filling is thick, smooth, and holds its shape.
3. Fill the Pie
Spoon the peanut butter mixture into the chilled chocolate shell.
Spread evenly and smooth the top with a spatula.
4. Add the Chocolate Topping
Melt the remaining 2 cups milk chocolate chips in the microwave (30-second intervals, stirring each time).
Pour the melted chocolate over the peanut butter layer.
Gently spread to cover the top completely.
5. Chill & Serve
Refrigerate for at least 1 hour, or until fully firm.
Slice and serve chilled or slightly softened at room temperature.
Tips
For cleaner slices, warm a knife under hot water and wipe dry before cutting.
Store leftovers covered in the refrigerator for up to 5 days.
