Description
A decadent Giant Reese’s Peanut Butter Cup Pie featuring a chocolate cookie crust, creamy peanut butter filling, rich chocolate ganache, and a generous topping of chopped Reese’s Peanut Butter Cups. This ultimate dessert transforms a beloved candy into a show-stopping creation.
Ingredients
- For the Decadent Chocolate Cookie Crust: 1 ½ cups crushed chocolate sandwich cookies (e.g., Oreos) with cream filling
- ½ cup (113 grams) unsalted butter, melted
- For the Creamy, Dreamy Peanut Butter Filling: 8 ounces (226 grams) full-fat cream cheese, softened
- 1 ½ cups (380 grams) creamy peanut butter
- 1 ½ cups (180 grams) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (420 ml) cold heavy cream
- For the Silky Chocolate Ganache Topping: 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- 1 tablespoon unsalted butter, room temperature (optional)
- For the Grand Garnish: 1 ½ cups (about 18-24 miniature or 8-10 regular-sized) Reese’s Peanut Butter Cups, roughly chopped
Instructions
- For the crust: Crush chocolate sandwich cookies into fine crumbs. Combine with melted unsalted butter until moistened.
- Press crumbs firmly into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes, then cool completely on a wire rack. Alternatively, chill the crust in the freezer for 30 minutes for a no-bake option.
- For the filling: In a large bowl, beat softened cream cheese on medium speed until light and smooth (2-3 minutes). Scrape sides.
- Add creamy peanut butter and vanilla extract; beat until well combined and smooth.
- Gradually add sifted powdered sugar, beating on low then medium speed until fully incorporated and smooth.
- In a separate, cold bowl, whip cold heavy cream until stiff peaks form (3-5 minutes).
- Gently fold the whipped cream into the peanut butter mixture until just combined and no white streaks remain. Do not overmix.
- Pour the filling into the cooled crust and spread evenly. Cover loosely with plastic wrap and chill in the refrigerator for at least 2-3 hours, or until firm.
- For the ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Place semi-sweet chocolate chips in a heatproof bowl.
- Pour hot cream over chocolate; let sit undisturbed for 5 minutes. Whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in optional room temperature unsalted butter until incorporated. Let ganache cool at room temperature for 10-15 minutes, stirring occasionally, until slightly thickened but still pourable.
- Pour cooled ganache over the chilled pie, spreading evenly to the edges. Immediately arrange chopped Reese’s Peanut Butter Cups over the chocolate layer.
- Return the pie to the refrigerator for at least another 2-3 hours, or preferably overnight, until the ganache is completely set and firm.
- Remove pie from refrigerator 15-20 minutes before serving for easier slicing. Use a sharp, clean knife for pristine portions. Store leftover pie in the refrigerator for up to 4-5 days.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Use very cold heavy cream for optimal whipping.
- Baking the crust is recommended for sturdiness, but a chilled crust works as a no-bake option.
- Allow adequate chilling time for the filling and ganache to set properly.
- For best results, serve the pie slightly chilled.
- Store leftovers covered in the refrigerator for up to 4-5 days.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: Approximately 500-600 (estimated)
- Sugar: Approximately 40-50g (estimated)
- Sodium: Approximately 200-300mg (estimated)
- Fat: Approximately 30-40g (estimated)
- Saturated Fat: Approximately 15-20g (estimated)
- Unsaturated Fat: Approximately 15-20g (estimated)
- Trans Fat: Less than 1g (estimated)
- Carbohydrates: Approximately 50-60g (estimated)
- Fiber: Approximately 2-3g (estimated)
- Protein: Approximately 8-10g (estimated)
- Cholesterol: Approximately 70-90mg (estimated)
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