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!