Peanut Butter Kisses Pie

Peanut butter Kisses pie is a no-bake (well, almost) layered dessert that takes the classic chocolate and peanut butter pairing into pie territory. Eighteen unwrapped Hershey’s Kisses melt with a splash of heavy cream into a quick microwave ganache that gets spread across the bottom of a baked pie shell and chilled until set, sealing the crust against the wet pudding layer to come.

The peanut butter filling is built from vanilla pudding mix and creamy peanut butter cooked together with milk on the stovetop until thick and bubbling. After a ten-minute cool and a frequent stir, it pours over the chocolate layer and chills until firm. The crown is sweetened whipped cream beaten to stiff peaks and spread thick across the top, with a scattering of extra Kisses if you’re feeling generous.

It’s the Reese’s Peanut Butter Cup in pie form: chocolate base, salty-sweet peanut butter middle, fluffy white cap. Serve cold, straight from the fridge.

Pro Tips

• Use a graham or chocolate cookie crust for maximum chocolate-PB synergy. A standard pastry shell works but isn’t the showstopper this dessert deserves.
• Cool the pudding ten minutes before pouring or it will melt the chocolate ganache layer underneath.
• Whip the cream just before serving. It loses volume in the fridge overnight and the pie looks tired by day two.
• Refrigerate at least three to four hours, or overnight, before slicing for clean wedges.

Variations

• Use crunchy peanut butter instead of creamy for texture in the filling.
• Swap the whipped cream for a chocolate ganache topping for a fully chocolate-pb-chocolate pie.
• Add a sprinkle of flaky sea salt over the whipped cream to balance the sweetness.