Description
This Giant Reese’s Peanut Butter Cup Pie is a decadent no-bake dessert featuring a chocolate cookie crust, creamy peanut butter filling, and rich chocolate ganache topping. Perfectly combining the flavors of peanut butter and chocolate with a smooth texture, it’s ideal for parties or special occasions.
Ingredients
Scale
For the Crust:
- 25-30 chocolate sandwich cookies (e.g., Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter (not natural separating kind)
- 1 ½ cups powdered sugar, sifted
- 1 (8 ounce) container frozen whipped topping, thawed (e.g., Cool Whip)
For the Chocolate Ganache:
- 1 cup (about 6 ounces) semi-sweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Optional Garnish:
- Mini Reese’s peanut butter cups or chocolate shavings
Instructions
- Prepare the Crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies with the melted unsalted butter. Mix well to combine. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 15-20 minutes to set.
- Make the Peanut Butter Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add the creamy peanut butter and continue beating until fully combined. Gradually add the sifted powdered sugar, beating until smooth. Gently fold in the thawed whipped topping until the mixture is evenly combined without streaks.
- Assemble the Pie: Spread the peanut butter filling evenly into the chilled cookie crust. Smooth the top with a spatula. Refrigerate the pie for 1-2 hours to allow the filling to set properly.
- Create the Chocolate Ganache: Place the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until the mixture is smooth and fully melted. Stir in the vanilla extract. Let the ganache cool for 10-15 minutes until it slightly thickens but is still pourable.
- Chill and Serve: Pour the cooled ganache evenly over the peanut butter filling. Smooth out the top. Refrigerate the pie for at least 4 hours, preferably overnight, to allow the ganache to fully set. Prior to serving, optionally garnish with mini Reese’s peanut butter cups or chocolate shavings. Serve chilled for best flavor and texture.
Notes
- Use creamy peanut butter, not the natural kind that separates, for best texture and consistency.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- The pie needs ample chilling time to set—overnight refrigeration is ideal.
- Microwave ganache in short bursts and stir frequently to prevent burning.
- For a firmer crust, chill it longer before adding filling.
