🥜 Giant Reese’s Peanut Butter Cup Pie 🍫 Ingredients For the Crust: 1½ cups graham cracker crumbs 6...

🥜 Giant Reese’s Peanut Butter Cup Pie 🍫
Ingredients

For the Crust:

1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
For the Peanut Butter Layer:

1 cup creamy peanut butter (not natural-style)
¾ cup powdered sugar
½ cup heavy cream, whipped to soft peaks
½ cup finely chopped Reese’s Peanut Butter Cups
For the Chocolate Ganache Topping:

2 cups high-quality milk chocolate chips
¼ cup heavy cream
1 teaspoon vegetable oil (optional, for extra shine)
Optional Garnish:

Additional chopped Reese’s cups
Light drizzle of melted peanut butter
Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish. Chill for 15 minutes to set.
Make the peanut butter layer: In a large bowl, beat peanut butter and powdered sugar until smooth and creamy. Gently fold in the whipped cream until fully incorporated, taking care not to deflate the mixture. Stir in the chopped Reese’s cups, then spread evenly over the chilled crust. Return to the refrigerator while you prepare the ganache.
Create the ganache: In a heatproof bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until melted and smooth. Stir in the vegetable oil (if using) for a glossy finish.
Assemble the pie: Pour the warm ganache over the peanut butter layer, tilting the pan gently to spread it evenly. Tap lightly on the counter to remove air bubbles.
Chill thoroughly: Refrigerate the pie for at least 6 hours—or preferably overnight—to allow all layers to firm up and flavors to meld.
Serve: Before slicing, garnish with extra Reese’s pieces and a light peanut butter drizzle if desired. Use a sharp knife dipped in hot water (and wiped clean between cuts) for neat slices.
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