Giant Reese’s Peanut Butter Cup (Print Version)
Creamy peanut butter and rich chocolate combine in this decadent giant peanut butter cup pie.
# Ingredients:
→ Chocolate Crust
01 -
2 1/2 cups chocolate cookie crumbs (from Oreo cookies, filling removed)
02 -
1/2 cup unsalted butter, melted
→ Peanut Butter Filling
03 -
1 1/2 cups creamy peanut butter (not natural variety)
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 1/4 cups heavy whipping cream, whipped to stiff peaks
→ Chocolate Ganache Topping
08 -
1 1/2 cups semi-sweet chocolate chips
09 -
3/4 cup heavy cream
10 -
2 tablespoons unsalted butter (optional, for gloss)
→ Optional Garnish
11 -
Mini Reese’s cups
12 -
Chopped peanuts
13 -
Chocolate drizzle
14 -
Peanut butter drizzle
15 -
Sea salt flakes
# Steps:
01 -
Combine chocolate cookie crumbs with melted butter in a medium bowl. Mix until the crumbs are thoroughly moistened.
02 -
Press the mixture firmly onto the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust for 20 to 30 minutes, or bake at 350°F for 10 minutes then allow to cool completely.
03 -
Using a chilled mixing bowl and whisk or electric mixer, whip 1 1/4 cups heavy cream to stiff peaks and set aside.
04 -
In a separate large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract, then mix until thick and creamy.
05 -
Gently fold the whipped cream into the peanut butter mixture until the filling becomes light and fully combined.
06 -
Spread the prepared peanut butter filling evenly into the cooled crust. Smooth the surface with a spatula. Refrigerate for at least 1 hour before topping.
07 -
Heat 3/4 cup heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips and butter in a heatproof bowl. Let stand for 2 minutes before stirring until glossy and fully smooth. Allow ganache to cool slightly.
08 -
Gently pour the cooled ganache over the pie filling, spreading to the edges. Tap the pan to remove any air bubbles.
09 -
Refrigerate the assembled dessert for 3 to 4 hours or overnight, until completely firm.
10 -
Optionally, decorate with mini Reese’s cups, chopped peanuts, chocolate or peanut butter drizzle, or sea salt flakes before serving.
# Notes:
01 -
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.