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Giant Reese’s Peanut Butter Cup Pie Recipe

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This Giant Reese’s Peanut Butter Cup Pie combines a crunchy graham cracker crust with a smooth, creamy peanut butter filling loaded with chopped Reese’s peanut butter cups and a rich chocolate topping for a decadent dessert perfect for any peanut butter lover.

Ingredients

Units Scale

Crust

  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter, melted

Filling

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1.25 cups heavy whipping cream, divided
  • 1 tsp vanilla extract
  • 2 cups mini Reese’s peanut butter cups, chopped (divided)

Topping

  • 1 cup milk chocolate chips

Instructions

  1. Step 1 Preheat your oven to 350°F (175°C).
  2. Step 2 In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly coated.
  3. Step 3 Press the mixture into the bottom and sides of a 9-inch pie dish to form an even crust.
  4. Step 4 Bake for 8–10 minutes or until slightly golden. Remove from oven and let cool completely.
  5. Step 5 In a large bowl, beat together peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
  6. Step 6 In a separate bowl, whip 1 cup heavy whipping cream and vanilla extract until stiff peaks form.
  7. Step 7 Gently fold the whipped cream into the peanut butter mixture until smooth and fully combined.
  8. Step 8 Stir in 1½ cups chopped mini Reese’s peanut butter cups.
  9. Step 9 Spread the peanut butter filling evenly into the cooled graham cracker crust.
  10. Step 10 Refrigerate the pie for at least 3 hours or overnight to allow the filling to firm up.
  11. Step 11 In a small saucepan over low heat, melt the chocolate chips with ¼ cup heavy cream, stirring until smooth.
  12. Step 12 Pour the melted chocolate mixture over the chilled pie and spread evenly to cover the filling.
  13. Step 13 Sprinkle the remaining chopped mini Reese’s peanut butter cups on top.
  14. Step 14 Return the pie to the refrigerator for about 30 minutes to let the chocolate topping firm up before serving.

Notes

  • Let the crust cool completely before adding the filling to prevent melting.
  • Refrigerate the pie for at least 3 hours or overnight for best results.
  • Allow the chocolate topping to firm up in the refrigerator before serving.

Find it online: https://yumfoodusa.com/giant-reeses-peanut-butter-cup-pie-recipe/