🍫 Giant Reese’s Peanut Butter Cup Pie 🥜 Ingredients: For the Crust: 2 cups chocolate cookie crumbs...

🍫 Giant Reese’s Peanut Butter Cup Pie 🥜
Ingredients:
For the Crust:

2 cups chocolate cookie crumbs (Oreos or graham crackers work well)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (optional, for added sweetness)
For the Peanut Butter Filling:

1½ cups creamy peanut butter (smooth, not natural style)
8 oz cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy cream
For Garnish:

Mini Reese’s cups, chopped
Instructions:
Prepare the Crust:
In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar (if using). Mix until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 15 minutes to set.
Make the Peanut Butter Filling:
In a large bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream using a spatula until fully incorporated and the mixture is light and airy. Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Place the pie in the freezer for 1 hour to firm up.
Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat or in the microwave until steaming but not boiling. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until the mixture is smooth, glossy, and fully combined. Allow the ganache to cool slightly so it thickens but remains pourable.
Assemble the Pie:
Pour the chocolate ganache over the chilled peanut butter filling, spreading it evenly with a spatula. Sprinkle the chopped mini Reese’s cups over the ganache while it’s still soft to ensure they stick.
Chill and Serve:
Refrigerate the pie for at least 2 hours to allow the ganache to set completely. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut through the pie.