Giant Reese’s Peanut Butter Cup Pie

Ingredients:

Culinary Techniques & Science Behind the Recipe

• No-Bake Stability: The peanut butter filling relies on cream cheese and whipped cream for structure, avoiding the need for baking.
• Ganache Emulsion: Heavy cream and chocolate form a smooth, shiny ganache due to the fat contentblending seamlessly.
• Crumb Crust Chemistry: The Oreo crust stays firm thanks to the butter binding the crumbs, creating a sturdy base.

Ingredient List & Substitutions

Chocolate Cookie Crust

• 2 cups (about 24 cookies) Oreo crumbs (or graham cracker crumbs for a milder flavor)
• 6 tbsp unsalted butter, melted (or coconut oil for a dairy-free option)
• Pinch of salt (enhances chocolate flavor)

Peanut Butter Filling

• 1 ½ cups creamy peanut butter(natural or regular; avoid oily varieties)
• 8 oz cream cheese, softened (full-fat for best texture)
• 1 cup powdered sugar (or ¾ cup for less sweetness)
• 1 tsp vanilla extract
• 1 ½ cups heavy cream, whipped to stiff peaks (or Cool Whip for convenience)

Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips (or dark/milk chocolate)
• ½ cup heavy cream
• Optional: Chopped Reese’s cups, sea salt flakes, or peanuts for garnish

Step-by-Step Instructions

1. Make the Crust

1. Blitz Oreos in a food processor until fine crumbs form.
2. Mix with melted butter and salt until it resembles wet sand.
3. Press firmly into a 9-inch pie dish (use a glass to compact evenly).
4. Chill for 15+ minutes to set.

Pro Tip: Freeze the crust for 10 minutes for extra firmness!

2. Prepare the Peanut Butter Filling

1. Beat cream cheese and peanut butter until smooth.
2. Add powdered sugar and vanilla, mixing well.
3. Fold in whipped cream gently to keep it fluffy.
4. Spread into the chilled crust and smooth the top.

Pro Tip: Warm peanut butter slightly if too thick for easy mixing.

3. Make the Chocolate Ganache

1. Heat heavy cream until steaming (not boiling).
2. Pour over chocolate chips, let sit for 2 minutes, then stir until glossy.
3. Cool slightly, then pour over the peanut butter layer.

4. Garnish & Chill

1. Top with chopped Reese’s cups or a sprinkle of sea salt.
2. Refrigerate for at least 4 hours(overnight is best).

Troubleshooting Advice

• Soggy Crust? Too much butter—reduce by 1 tbsp next time.
• Filling Too Soft? Whip cream to stiffer peaks or chill longer.
• Ganache Too Thick? Add 1 tbsp warm cream and stir.

Creative Variations

• Nutty Twist: Add crushed peanuts or almond butter.
• Cookie Dough Layer: Mix mini chocolate chips into the filling.
• Vegan Version: Use coconut cream, dairy-free chocolate, and vegan butter.

Serving Suggestions

• Slice with a hot knife for clean cuts.
• Pair with coffee or vanilla ice cream.
• Drizzle with caramel for extra decadence.

Conclusion: Your New Favorite Dessert Awaits!

This Giant Reese’s Peanut Butter Cup Pie is a guaranteed crowd-pleaser—creamy, chocolatey, and packed with peanut butter bliss. Whether you’re a beginner or a seasoned baker, this recipe delivers restaurant-quality results with minimal effort. So grab your ingredients and treat yourself (and your loved ones) to a slice of pure joy!

Enjoy!

Instructions:

Enjoy!