Giant Reese’s Peanut Butter Cup Pie

How to make Giant Reese’s Peanut Butter Cup Pie

Step 1: In a bowl, combine the chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into a 9-inch pie dish to form the crust. Refrigerate for 20 minutes to set.

Step 2: In a large mixing bowl, beat the peanut butter and cream cheese together until smooth and creamy.

Step 3: Add the powdered sugar and vanilla extract, mixing until fully combined.

Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.

Step 5: Spread the peanut butter filling evenly into the chilled crust and smooth the top.

Step 6: Drizzle chocolate ganache or syrup over the filling, spreading gently if desired.

Step 7: Sprinkle chopped peanut butter cups generously over the top.

Step 8: Refrigerate for at least 3–4 hours, or until fully set, before slicing.

Recipe Variations and Possible Substitutions

You can use a graham cracker crust instead of chocolate cookies for a lighter base. Swap milk chocolate ganache for dark chocolate if you prefer a deeper chocolate flavor. For extra texture, add chopped peanuts or chocolate chips to the filling. Whipped topping may be used instead of homemade whipped cream for convenience.

Storage and Reheating Tips

Store Giant Reese’s Peanut Butter Cup Pie covered in the refrigerator for up to 4 days. For cleaner slices, chill thoroughly before cutting. This pie can be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Reheating is not recommended.