Description
Unleash the ultimate dessert with this Giant Reese’s Peanut Butter Cup Pie recipe. Follow our step-by-step guide for easy to bake and best flavor.
Ingredients
- For the Crust:
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 1/2 cup (113g) unsalted butter, melted
- For the Peanut Butter Filling:
- 8 oz (226g) full-fat cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 cup (250g) creamy peanut butter (like Jif or Skippy)
- 1 teaspoon vanilla extract
- 1 1/2 cups (360ml) heavy cream, cold
- For the Chocolate Ganache:
- 1 cup (170g) semi-sweet chocolate chips or finely chopped semi-sweet chocolate
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
Instructions
- 1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine crushed chocolate cookies and melted butter. Press firmly into a 9-inch pie plate. Bake for 8-10 minutes. Let cool completely on a wire rack.
- 2. Make the Peanut Butter Filling: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and beat until fluffy. Stir in peanut butter and vanilla extract until well combined. In a separate, chilled bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until just combined.
- 3. Assemble and Chill: Pour the peanut butter filling into the cooled crust, spreading evenly. Cover loosely and refrigerate for at least 4 hours, or preferably overnight, until firm.
- 4. Prepare the Ganache: Place chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until simmering. Pour hot cream over chocolate and let sit for 5 minutes. Whisk until smooth and glossy. Stir in 1 tablespoon butter until melted. Let cool slightly (10-15 minutes) until pourable but not hot.
- 5. Finish the Pie: Pour the cooled ganache over the chilled peanut butter filling, spreading gently to the edges. Refrigerate for at least 30 minutes to allow the ganache to set. Slice and serve!
- Prep Time: 30 mins
- Cook Time: 10 mins