2 tablespoons neutral oil (such as canola or vegetable oil)
Step-by-Step Method
Prep the Tart Pan: Line a 9-inch fluted tart pan with a removable bottom using parchment paper. Lightly coat the parchment and pan sides with nonstick spray to ensure easy removal later. The fluted edges give the pie its signature Reese’s cup look, while the parchment helps keep the ganache clean and intact.
Make the Ganache: In a microwave-safe bowl, combine the chocolate chips and oil. Microwave for 45–55 seconds, then stir thoroughly until the mixture is completely smooth and glossy. If any chocolate remains unmelted, continue heating in 10-second increments, stirring each time to avoid burning.
Create the First Chocolate Layer: Pour half of the warm ganache into the bottom of the prepared tart pan. Use an offset spatula or the back of a spoon to spread it evenly. This layer will serve as the rich base of the pie. Place the pan in the refrigerator to chill for 15–20 minutes until just firm to the touch.
Prepare the Filling: In a medium bowl, whisk together the powdered sugar and graham cracker crumbs until well combined. In a separate microwave-safe bowl, combine the peanut butter and butter. Microwave for 45 seconds, then stir until smooth and fully incorporated. Add the dry ingredients to the warm peanut butter mixture and stir until a thick, cohesive dough forms.
