Giant Reese’s Peanut Butter Cup Pie
Ingredients:
For the Crust:
2 ½ cups crushed chocolate graham crackers or Oreo crumbs
1/2 cup unsalted butter, melted
For the Peanut Butter Filling:
1 ½ cups creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups whipped topping or whipped cream
For the Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tbsp butter (optional for shine)
Optional Garnish:
Crushed peanut butter cookies or mini peanut butter cups
Full-size peanut butter cup for the center
Directions:
Make the crust: In a bowl, mix crushed chocolate graham crackers or Oreos with melted butter until it resembles wet sand. Press evenly into a 9-inch pie dish and place in the freezer for 20 minutes.
Prepare the filling: Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in whipped topping until light and fluffy.
Spread the filling into the chilled crust, smoothing the top. Refrigerate while making the ganache.
Ganache topping: Heat cream until steaming, then pour over the chocolate chips. Let sit for 2 minutes, then stir until glossy and smooth. Stir in butter if desired.
Pour the ganache over the pie and spread evenly. Garnish with crushed peanut butter cookies and a center peanut butter cup.
Refrigerate at least 4 hours or overnight before slicing.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 560 kcal | Servings: 10 slices
Tips:
Use natural peanut butter for a slightly less sweet filling.
For clean slices, dip your knife in hot water and wipe it clean between cuts.
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