🥜 Giant Reese’s Peanut Butter Cup Pie 🥧
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs (about 20–25 cookies, finely crushed)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
1 cup creamy peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container (8 ounces) frozen whipped topping, thawed
For the Chocolate Topping:
1 cup semi-sweet chocolate chips
¼ cup heavy cream
Optional: chopped peanuts or mini peanut butter cups for garnish
Instructions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the chocolate cookie crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, then remove and let cool completely.
Make the Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add the peanut butter, powdered sugar, and vanilla extract, blending until fully combined. Gently fold in the thawed whipped topping until the mixture is light and airy. Spoon the filling into the cooled crust, spreading it evenly with a spatula. Chill the pie in the refrigerator while you prepare the chocolate topping.
Prepare the Chocolate Topping: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and glossy. Alternatively, heat the mixture in a saucepan over low heat, stirring constantly. Let the ganache cool slightly before pouring it over the peanut butter filling. Spread it evenly with a spatula.
Chill and Garnish: Refrigerate the pie for at least 2–3 hours, or until the filling and topping are set. Before serving, garnish with chopped peanuts or mini peanut butter cups if desired. Slice and serve chilled.