🥜 Giant Reese’s Peanut Butter Cup Pie 🍫
Ingredients
For the Crust:
1 ½ cups (150g) chocolate cookie crumbs (Oreo or graham crackers)
6 tbsp (85g) unsalted butter, melted
2 tbsp (25g) granulated sugar
For the Filling:
1 ½ cups (360g) creamy peanut butter
8 oz (225g) cream cheese, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) heavy cream, whipped to stiff peaks
For the Ganache Topping:
1 cup (175g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
Mini Reese’s peanut butter cups (for garnish)
Instructions
Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15-20 minutes to set.
Prepare the Filling: In a large mixing bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully incorporated.
Assemble the Pie: Spread the peanut butter filling evenly into the chilled crust. Smooth the top with a spatula and refrigerate while you prepare the ganache.
Make the Ganache: Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and the mixture is smooth.
Top the Pie: Pour the ganache over the peanut butter filling, spreading it evenly. Garnish with mini Reese’s peanut butter cups.
Chill and Serve: Refrigerate the pie for at least 4 hours, or until set. Slice and serve chilled for the best texture and flavor.
Tips
For a nut-free version, substitute the peanut butter with sunflower seed butter.
If you prefer a thicker ganache, use a 2:1 ratio of chocolate to cream.