Description
This Giant Reese’s Peanut Butter Cup Pie is the ultimate no-bake dessert for peanut butter and chocolate lovers. Featuring a chocolate cookie crust, creamy peanut butter filling, and a rich chocolate ganache topping, this oversized pie tastes just like your favorite candy—only bigger, better, and perfect for sharing.
Ingredients
- 24 chocolate sandwich cookies (like Oreos), crushed
- 5 tbsp butter, melted
- 1 cup creamy peanut butter (no-stir variety recommended)
- ¾ cup powdered sugar
- 8 oz cream cheese, softened
- 2 cups whipped topping or 1 cup heavy cream (whipped)
- 1 cup semi-sweet or milk chocolate chips
- ½ cup heavy cream (for ganache)
- Mini peanut butter cups (optional, for garnish)
Instructions
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Combine crushed chocolate cookies with melted butter. Press mixture into a 9-inch deep-dish pie pan or springform pan. Chill in the fridge until firm.
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In a large bowl, beat peanut butter, powdered sugar, and cream cheese until smooth and creamy.
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Gently fold in whipped topping or whipped cream until fully incorporated and fluffy.
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Spread the peanut butter filling evenly into the chilled crust and return to the fridge to set.
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For the ganache, heat ½ cup heavy cream until just simmering, then pour over chocolate chips in a bowl. Let sit 1–2 minutes, then stir until smooth.
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Pour ganache over the peanut butter layer and smooth with a spatula.
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Top with chopped or whole mini peanut butter cups if desired. Chill for at least 2 hours before serving.
Notes
- Try a graham cracker or pretzel crust for a fun variation.
- Swirl in melted peanut butter on top of the ganache for extra flair.
- Use dark chocolate chips for a richer topping.
- Add a layer of crushed peanuts for crunch between filling and ganache.
- Make mini versions in cupcake liners for parties or portion control.
