Description
This Giant Reese’s Peanut Butter Cup Pie combines a crunchy chocolate cookie crust with a creamy peanut butter and cream cheese filling, topped with whipped cream and a rich chocolate ganache for the ultimate indulgence.
Ingredients
- 2 cups chocolate cookie crumbs (about 20–24 Oreos, finely crushed)
- ½ cup unsalted butter, melted
- 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
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp unsalted butter (optional, for added shine)
Instructions
- Mix cookie crumbs and melted butter until combined. Press into a 9-inch pie dish to form crust. Chill in fridge while preparing filling.
- In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping until well combined.
- Spread filling evenly over the chilled crust.
- In a small saucepan, heat heavy cream until simmering. Remove from heat and stir in chocolate chips and optional butter until smooth ganache forms.
- Pour ganache over the peanut butter filling and spread evenly.
- Refrigerate pie for at least 4 hours or until set.
- Serve chilled, garnish with extra crushed cookies or peanut butter cups if desired.
Notes
- Use natural peanut butter for a less sweet flavor.
- Whipped topping can be substituted with freshly whipped cream.
- Leftovers keep well covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American