GIANT REESE'S PEANUT BUTTER CUP PIE
This Giant Reese's Peanut Butter Cup Pie is a no-bake dessert that's a peanut butter lover's dream. A chocolate cookie crust, creamy peanut butter filling, and rich chocolate ganache make it an irresistible treat. Chilling is key!
Ingredients
- 1 ½ cups chocolate wafer cookies (Oreo without filling, or similar), finely crushed
- 6 tablespoons (¾ stick) unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Make the crust: In a medium bowl, combine the crushed chocolate wafer cookies and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch pie plate, creating a firm crust. You can use the back of a spoon or your hands to press it firmly.
- Make the peanut butter filling: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter and powdered sugar and beat until well combined. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture along with the vanilla extract.
- Assemble the pie: Pour the peanut butter filling into the prepared crust and spread evenly.
- Make the chocolate ganache: In a medium saucepan, combine the chocolate chips and heavy cream. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Alternatively, you can melt these ingredients in the microwave in short bursts, stirring between each burst.
- Pour ganache over pie: Pour the chocolate ganache over the peanut butter filling and spread evenly.
- Chill: Cover the pie and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set and the ganache to firm up.
- Serve: Slice and serve chilled.
Notes
- Cookie Crust: You can use other types of cookies for the crust, such as graham crackers or vanilla wafers.
- Peanut Butter: Use creamy peanut butter, not crunchy.
- Whipped Cream: Don't overbeat the heavy cream. You want stiff peaks, but not butter!
- Chocolate Chips: You can use dark chocolate chips or milk chocolate chips for the ganache.
- Chill Time: The chill time is important for the pie to set properly. Don't rush it!
- Storage: Store leftover pie in the refrigerator for up to 4 days.