Giant Reese's Peanut Butter Cup Pie
A decadent dessert that combines creamy peanut butter and rich chocolate in a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted Melted
For the filling
- 1 cup 1 cup creamy peanut butter
- 1 cup 1 cup powdered sugar
- 1 cup 1 cup heavy cream Whipped to stiff peaks
- 0.5 cups 1/2 cup milk chocolate chips For melting and drizzling
- 0.25 cups 1/4 cup semisweet chocolate for drizzling
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press into the bottom and up the sides of a pie dish to form the crust.
- Bake the crust for about 8-10 minutes or until lightly golden, then let it cool.
- In another bowl, mix together the creamy peanut butter and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the peanut butter mixture.
- Pour the peanut butter filling into the cooled crust and smooth the top.
- Melt the milk chocolate chips in a microwave or double boiler, then drizzle over the filling.
- Drizzle melted semisweet chocolate on top for decoration.
- Chill in the refrigerator for at least 2 hours before serving.
- Slice and enjoy your Giant Reese's Peanut Butter Cup Pie!
Notes
Store in an airtight container in the refrigerator for about 4-5 days. Can be frozen by wrapping tightly in plastic wrap and aluminum foil.