Giant Reese's Peanut Butter Cup Pie
A delicious dessert that combines crunchy graham cracker crust with a creamy peanut butter filling and a luscious chocolate drizzle.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling
- 1 cups creamy peanut butter
- 1 cups powdered sugar
- 8 oz cream cheese, softened
- 1 cups heavy whipping cream
Chocolate Drizzle
- 1 cups chocolate chips
- 0.25 cups heavy cream for chocolate drizzle
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a pie dish to form the crust.
- Bake for 10 minutes and let cool.
Make the Filling
- In another bowl, mix peanut butter, powdered sugar, and softened cream cheese until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture.
- Pour the filling into the cooled crust and smooth the top.
- Refrigerate for at least 2 hours to set.
Chocolate Drizzle
- For the chocolate drizzle, heat chocolate chips and 1/4 cup heavy cream in a microwave until melted.
- Stir until smooth and drizzle over the pie before serving.
Notes
This pie is best served chilled. You can also garnish each slice with whipped cream or crushed peanuts for an extra crunch. For storage, cover tightly and keep in the refrigerator for up to a week, or freeze for up to three months.