Description
Unlock a world of decadent flavor with this Giant Reese’s Peanut Butter Cup Pie, a spectacular no-bake dessert featuring a creamy peanut butter filling and rich chocolate ganache. Every bite delivers that iconic sweet-and-salty balance you crave, all nestled in a delightful graham cracker crust.
Ingredients
- For the Crust:
- 1 ½ cups (about 12–14 sheets) graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- For the Peanut Butter Filling:
- 8 oz (1 block) full-fat cream cheese, softened
- 1 cup creamy peanut butter (Jif or Skippy recommended)
- 1 ¾ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream, very cold
- For the Chocolate Ganache Topping:
- 1 cup semi-sweet or milk chocolate chips (or chopped chocolate)
- ½ cup heavy cream
- Pinch of salt (optional)
- Optional Garnish:
- Chopped Reese’s Peanut Butter Cups, chopped peanuts, or flaky sea salt
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into a 9-inch pie plate. Bake for 8-10 minutes, then cool completely.
- Whip Up the Peanut Butter Filling: In a large bowl, beat softened cream cheese and peanut butter until smooth. Gradually add sifted powdered sugar and vanilla, mixing until creamy. In a separate cold bowl, beat cold heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture.
- Pour and Chill the Filling: Spoon the peanut butter filling into the cooled crust, spreading evenly. Cover and refrigerate for at least 2-3 hours, or overnight, until firm.
- Create the Chocolate Ganache Topping: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals (or use a double boiler) until melted and smooth. Stir in optional salt. Let cool slightly for 10-15 minutes until it’s pourable but not hot.
- Assemble and Set the Pie: Pour the slightly cooled ganache over the chilled peanut butter filling, spreading gently. Garnish if desired. Return to the refrigerator for another 1-2 hours, or until the chocolate topping is set. Slice and serve cold.
- Prep Time: 30 mins
- Cook Time: 10 mins (for crust)