Giant Reese’s Peanut Butter Cup Pie
Indulge in this showstopper dessert featuring a creamy peanut butter filling in a thick chocolate crust, topped with rich chocolate ganache.
Ingredients
For the crust
- 1.5 cups Oreo cookie crumbs
- 0.5 cups unsalted butter, melted
For the filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 0.5 cups whipped cream (or Cool Whip) For convenience
- 1 teaspoon vanilla extract
For the ganache
- 1 cup chocolate chips
- 0.5 cups heavy cream
For garnish
- Chopped peanuts Optional but highly encouraged
- Extra chocolate drizzle
Instructions
Preparation
- Mix the Oreo cookie crumbs and melted butter in a medium bowl until well-combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for about 10 minutes.
- Let the crust cool while you prepare the filling.
Make the Peanut Butter Filling
- In a mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract. Mix on medium speed until smooth and creamy.
- Gently fold in the whipped cream.
- Spoon this mixture into your cooled crust, smoothing it out.
Create the Ganache
- In a microwave-safe bowl, heat the heavy cream until it starts to bubble (about 30 seconds).
- Add the chocolate chips and let them sit for a minute before stirring until smooth.
- Drizzle the ganache generously over the peanut butter filling.
Chill and Garnish
- Refrigerate your pie for at least 4 hours (or overnight).
- When ready to serve, sprinkle chopped peanuts on top and add an extra drizzle of chocolate.
Serve
- Slice and enjoy! You may want to share, as this pie is incredibly delicious!
Notes
Feel free to add crushed peanuts directly into the filling for extra crunch. Store leftovers in an airtight container in the fridge for up to 4 days.