Description
Giant Reese’s Peanut Butter Cup Pie – A no-bake dream with a chocolate cookie crust, creamy peanut butter filling, and smooth ganache topping. Decadent, easy, and perfect for any sweet craving!
Ingredients
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2 cups chocolate cookie crumbs (about 20–24 Oreos, finely crushed)
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½ cup unsalted butter, melted
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1 ½ cups creamy peanut butter
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 ½ cups whipped topping or whipped cream
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
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1 tbsp unsalted butter (optional, for added shine)
Instructions
1. Make the Crust
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In a medium bowl, mix the chocolate cookie crumbs with melted butter until evenly coated.
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Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
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Refrigerate for 20–30 minutes until set.
2. Prepare the Peanut Butter Filling
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In a large mixing bowl, beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Gently fold in the whipped topping or whipped cream until fully incorporated.
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Spoon the filling into the chilled crust and smooth the top with a spatula.
3. Chill the Pie
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Cover and refrigerate for at least 1 hour to allow the filling to firm up before adding the ganache.
4. Make the Ganache Topping
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Heat heavy cream in a saucepan or microwave until just simmering.
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Pour the hot cream over the chocolate chips in a bowl and let sit for 1–2 minutes.
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Stir until the mixture is completely smooth. Add butter if using.
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Pour the ganache over the chilled filling and smooth out evenly.
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Return the pie to the fridge for at least 30 minutes, or until set.
Notes
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For an even richer flavor, try mixing in a little espresso powder to the ganache.
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This pie is best served chilled and firm, not at room temperature.
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For parties, slice ahead of time and serve each piece in a cupcake liner for easy grabbing
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American