Giant Reese’s Peanut Butter Cup Pie 🍫🥜

This decadent, no-bake dessert is a mega-sized Reese’s cup in pie form—creamy peanut butter filling layered on a chocolate cookie crust, topped with melted chocolate, and loaded with chopped Reese’s cups. A peanut butter lover’s dream!

Ingredients

For the Crust:

• 2 cups (200g) chocolate cookie crumbs (Oreos or graham crackers)

• 6 tbsp (85g) unsalted butter, melted

• Pinch of salt

For the Peanut Butter Filling:

• 1 ½ cups (360g) creamy peanut butter (not natural—use processed like Jif)

• 8 oz (225g) cream cheese, softened

• 1 cup (120g) powdered sugar

• 1 tsp vanilla extract

• ½ cup (120ml) heavy cream, whipped to stiff peaks

For the Topping:

• 1 ½ cups (270g) semi-sweet chocolate chips

• ½ cup (120ml) heavy cream

• 6-8 Reese’s cups, chopped

• Flaky sea salt (optional)

Instructions

1. Make the Crust

1. Mix cookie crumbs, melted butter, and salt until combined.

2. Press firmly into a 9-inch pie dish (up the sides). Freeze for 15 mins.

2. Whip the Peanut Butter Filling

1. Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.

2. Gently fold in whipped cream until no streaks remain.

3. Spread into the crust and chill for 1 hour.

3. Add the Chocolate Ganache

1. Heat heavy cream until steaming (not boiling), then pour over chocolate chips. Let sit 2 mins, then stir until smooth.

2. Pour over the peanut butter layer, spreading evenly.

3. Immediately top with chopped Reese’s cups and a sprinkle of sea salt.

4. Chill & Serve

• Refrigerate for at least 4 hours (or overnight) to set.

• Slice and serve cold!

Pro Tips

🔹 For extra crunch: Add 1/2 cup crushed peanuts to the filling.
🔹 Shortcut: Use a pre-made chocolate crust.
🔹 Storage: Keeps in the fridge for 5 days (if it lasts that long!).

Why You’ll Love It

✅ No baking required—easy and foolproof.
✅ Rich, creamy, and ultra-peanut-buttery.
✅ Looks impressive but secretly simple.

Perfect for birthdays, potlucks, or anytime you need a peanut butter-chocolate fix! 😍🍴

(For a lighter version, swap heavy cream with Cool Whip—but trust us, go all out!)