Description
This Giant Reese’s Peanut Butter Cup Pie is a rich and creamy dessert featuring a chocolate cookie crust, a luscious peanut butter cream cheese filling, and a smooth semi-sweet chocolate ganache topping. Perfect for peanut butter and chocolate lovers, this no-bake pie comes together quickly and is best served chilled for a deliciously indulgent treat.
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 for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies with melted unsalted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form an even crust. Place it in the refrigerator to chill and set for 15 to 20 minutes.
- Make the Peanut Butter Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the creamy peanut butter and continue to beat until fully combined. Gradually add sifted powdered sugar and beat the mixture until smooth and well incorporated. Gently fold in the thawed frozen whipped topping (such as Cool Whip) using a spatula, mixing just until no streaks remain to keep the filling light and fluffy.
- Assemble the Pie: Spread the peanut butter filling evenly over the chilled cookie crust, smoothing the top with a spatula. Refrigerate the pie for 1 to 2 hours to allow the filling to set properly.
- Create the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave on high in 15-second intervals, stirring well after each burst until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Allow the ganache to cool slightly at room temperature for 10 to 15 minutes, ensuring it is pourable but not too hot.
- Chill and Serve: Pour the cooled chocolate ganache over the set peanut butter filling, spreading it gently to cover the entire surface. Return the pie to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set the ganache and meld flavors. Before serving, optionally garnish with mini Reese’s peanut butter cups or chocolate shavings for added decoration and texture. Serve chilled and enjoy this decadent treat.
Notes
- For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use regular creamy peanut butter rather than natural, as it has a more consistent texture and sweetness.
- Chilling times are essential for the pie to set properly; plan ahead to allow for these resting periods.
- Microwaving ganache in short intervals prevents burning and helps achieve a smooth texture.
- Optional garnishes add visual appeal and extra peanut butter flavor.
