Description

This Giant Reese’s Peanut Butter Cup Pie is a dream come true for peanut butter and chocolate lovers! With a smooth peanut butter filling, a rich chocolate ganache topping, and a crunchy graham cracker crust, it’s like your favorite candy bar—supersized. Topped with Reese’s Pieces and peanut butter cups, this pie is perfect for parties, holidays, or any dessert craving.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar

For the Peanut Butter Filling:

1 cup smooth peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy cream (whipped to soft peaks)

For the Ganache Topping:

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

For the Toppings (Optional):

Reese’s Pieces
Chopped peanut butter cups
Roasted peanuts

Instructions

Step 1: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into a 9-inch pie pan or springform pan. Bake for 8-10 minutes. Cool completely.
Step 2: In a mixing bowl, beat peanut butter, cream cheese, and powdered sugar until smooth. Whip the heavy cream to soft peaks and fold it into the peanut butter mixture.
Step 3: Spread the peanut butter filling evenly into the cooled crust. Top with a layer of roasted peanuts. Chill in the refrigerator for at least 1 hour.
Step 4: For the ganache, heat the heavy cream until simmering and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the peanut butter filling and spread evenly.
Step 5: Decorate with Reese’s Pieces, chopped peanut butter cups, and roasted peanuts. Return to the fridge to set for another hour.
Step 6: Allow the pie to sit at room temperature for a few minutes before slicing. Serve chilled and enjoy!

Notes

For a crunchier crust, mix in 1/4 cup of crushed peanuts with the graham cracker crumbs.
To make slicing easier, warm your knife slightly under hot water before cutting into the pie.
The pie can be stored in the refrigerator for up to 4 days in an airtight container.

Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 10 minutes