Giant Reese’s Peanut Butter Cup Pie

Servings: 10-12
Prep Time: 15 minutes
Chill Time: 3 hours (or overnight)
Total Time: 3 hours 15 minutes (or overnight)

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 12 full graham crackers, crushed)
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted

For the Peanut Butter Filling:

  • 1 cup creamy peanut butter (smooth variety)
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

For the Chocolate Topping:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/4 cup heavy cream

For Garnish:

  • 8-10 Reese’s Peanut Butter Cups, chopped into pieces

Instructions:

1. Make the Crust:

  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and crumbly.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon to press it down evenly.
  • Chill the crust in the refrigerator for about 30 minutes to set while you prepare the filling.

2. Prepare the Peanut Butter Filling:

  • In a large mixing bowl, beat together the creamy peanut butter, softened cream cheese, and powdered sugar until smooth and creamy.
  • Gradually add the heavy cream and vanilla extract, continuing to beat until the mixture is fluffy and well-combined.
  • Once the crust has chilled, spread the peanut butter filling evenly over the graham cracker crust. Smooth the top with a spatula to ensure it’s even.

3. Prepare the Chocolate Topping:

  • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips, stirring until the chocolate is completely melted and smooth.
  • Pour the chocolate mixture over the peanut butter layer, spreading it evenly to cover the entire pie.

4. Garnish with Reese’s Peanut Butter Cups:

  • Sprinkle the chopped Reese’s Peanut Butter Cups evenly over the top of the pie. Press them lightly into the chocolate topping to ensure they stick.

5. Chill the Pie:

  • Cover the pie with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the layers to set and the pie to firm up.

6. Serve:

  • Once chilled and set, slice the pie into wedges and serve. Enjoy the rich, creamy layers of peanut butter and chocolate in every bite!

Storage:

  • Store the pie in the refrigerator for up to 5 days. It’s best enjoyed chilled, as the filling and topping stay creamy and firm.

Nutrition (Per Serving – Based on 12 servings):

  • Calories: ~400-450 kcal
  • Fat: 30g
  • Carbs: 35g
  • Protein: 6g
  • Sugar: 25g

Tips and Variations:

  • For a Crunchier Crust: Add 1/4 cup chopped peanuts or mini chocolate chips to the graham cracker crust for extra texture and flavor.
  • Use Milk Chocolate: If you prefer a sweeter, milk chocolate topping, you can swap the semi-sweet chocolate chips for milk chocolate chips.
  • Make it Gluten-Free: Use gluten-free graham cracker crumbs to make this pie gluten-free.
  • More Reese’s: If you’re a true Reese’s fan, you can also add a few whole Reese’s Peanut Butter Cups on top for extra indulgence.

This Giant Reese’s Peanut Butter Cup Pie is a crowd-pleasing dessert that’s perfect for any occasion, from family dinners to holiday gatherings. The creamy peanut butter filling and decadent chocolate topping will have everyone coming back for more! Enjoy!