Giant Reese’s Peanut Butter Cup Pie

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Indulge in the rich, creamy decadence of this Giant Reese’s Peanut Butter Cup Pie—a perfect no-bake dessert that combines the irresistible flavors of chocolate and peanut butter in every bite. Whether you’re hosting a party or craving a show-stopping treat, this pie offers an easy, crowd-pleasing solution that’s sure to impress.

Why You’ll Love This Recipe

• Rich and creamy texture with a perfect balance of chocolate and peanut butter

• Simple no-bake method ideal for quick preparation and minimal cleanup

• Uses common pantry staples and easily customizable toppings

• Perfect for celebrations or as an indulgent everyday dessert

Ingredients Breakdown

Crust:

• Chocolate Cookie Crumbs (2 cups): Finely crushed cookies create a firm, chocolaty base.

• Granulated Sugar (1/4 cup): Adds a touch of sweetness to the crust.

• Unsalted Butter (6 tbsp, melted): Binds the crumbs and enriches the crust.

Filling:

• Creamy Peanut Butter (1 cup): The star ingredient for that classic Reese’s flavor.

• Cream Cheese (8 oz, softened): Adds tanginess and creamy texture.

• Powdered Sugar (1/2 cup): Sweetens the filling smoothly.

• Vanilla Extract (1 tsp): Enhances flavor depth.

• Whipped Topping (8 oz, thawed): Lightens the filling for a fluffy finish.

Topping:

• Semi-Sweet Chocolate Chips (1 cup): Melted to create a glossy chocolate layer.

• Heavy Cream (2 tbsp): Helps achieve a smooth ganache texture.

• Optional Garnish: Chopped peanuts or mini peanut butter cups for extra crunch and decoration.

Tips and Tricks

• Use room temperature cream cheese and peanut butter for a smooth filling without lumps.

• Press the crust firmly to prevent it from crumbling when sliced.

• Chill the pie for at least 2 hours or overnight for best texture and sliceability.

• For an extra glossy topping, let the ganache cool slightly before pouring.

• Store leftovers in the refrigerator to keep the pie fresh and firm.

Variations and Customizations

• Nut-free option: Omit peanuts and use allergy-safe cookie crumbs.

• Add crunch: Mix crushed pretzels into the crust or sprinkle on top.

• Peanut butter swirl: Add swirls of melted peanut butter on the chocolate topping.

• Dark chocolate lover’s twist: Use bittersweet or dark chocolate chips for a richer ganache.

Pairing Suggestions

• Serve with cold milk or a creamy latte for a balanced indulgence.

• Pair with fresh strawberries or sliced bananas to complement the peanut butter flavor.

• Enjoy alongside vanilla ice cream for an extra decadent dessert experience.

Storage Instructions

• Keep refrigerated in an airtight container for up to 5 days.

• To freeze, wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Popular Questions

Can I make this pie ahead of time?

Yes, it’s ideal to prepare it a day ahead to allow flavors to meld and the pie to set properly.

Can I substitute natural peanut butter?

Natural peanut butter can be used, but it may alter texture slightly. Ensure it’s well-stirred before using.

What if I don’t have whipped topping?

You can whip heavy cream to stiff peaks as a fresh alternative.

Giant Reese’s Peanut Butter Cup Pie

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• Author: easysweetmeal
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

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Description

Indulge in this rich and creamy Giant Reese’s Peanut Butter Cup Pie that perfectly balances chocolate and peanut butter flavors. Featuring a chocolate cookie crust, luscious peanut butter-cream cheese filling, and a decadent chocolate ganache topping, this pie is a showstopper dessert for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups chocolate cookie crumbs (about 20 cookies, finely crushed)

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

• 1 cup creamy peanut butter

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon pure vanilla extract

• 8 oz whipped topping (such as Cool Whip), thawed

• 1 cup semi-sweet chocolate chips

• 2 tablespoons heavy cream

• Optional: chopped peanuts or mini peanut butter cups for garnish

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Instructions

1. Prepare the Chocolate Cookie Crust

• In a medium bowl, mix chocolate cookie crumbs, granulated sugar, and melted butter until evenly combined and crumbly like wet sand.

• Press the mixture firmly into the bottom and sides of a 9-inch pie dish.

• Chill the crust in the refrigerator while preparing the filling.

2. Make the Peanut Butter Filling

• In a large bowl, beat cream cheese and peanut butter together until creamy and smooth.

• Add powdered sugar and vanilla extract; mix thoroughly.

• Gently fold in the whipped topping, preserving its fluffiness.

• Spread the filling evenly over the chilled crust.

• Return the pie to the refrigerator to set while making the chocolate topping.

3. Melt the Chocolate Ganache

• Combine chocolate chips and heavy cream in a microwave-safe bowl.

• Microwave in 20-second intervals, stirring each time until fully melted and smooth.

• Alternatively, melt the mixture using a double boiler on the stovetop.

4. Add the Chocolate Topping

• Pour the melted chocolate evenly over the peanut butter filling.

• Spread gently with a spatula to create a smooth, even layer.

• Sprinkle optional chopped peanuts or mini peanut butter cups on top for texture and decoration.

Notes

• For best results, avoid overmixing whipped topping to maintain the light texture.

• Use high-quality chocolate chips for a smoother ganache.

• Adjust sweetness by reducing powdered sugar slightly if desired.

• Prep Time: 20 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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