Giant Reese’s Peanut Butter Cup Pie

Step-by-step instructions

Ready to dive right into making this pie? Follow these clear and easy directions:

1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, combine chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 8 minutes, then take it out and let it cool completely.
5. In a large mixing bowl, beat together the peanut butter and softened cream cheese until smooth.
6. Gradually add the powdered sugar, mixing until everything is well combined.
7. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
8. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
9. Fold in the chopped Reese’s Peanut Butter Cups, saving some for the topping.
10. Pour the filling into the cooled crust and spread it evenly.
11. Drizzle chocolate syrup over the top, then sprinkle with the reserved chopped peanut butter cups.
12. Refrigerate the pie for at least 4 hours or until set before serving.

Best ways to enjoy it

When it’s time to serve your Giant Reese’s Peanut Butter Cup Pie, consider slicing it into generous portions and presenting it with a dollop of whipped cream on the side. You can also garnish each slice with chocolate shavings or a sprinkle of sea salt to elevate the flavor profile even more. Pairing this dessert with a scoop of vanilla ice cream creates a delightful contrast of textures and flavors that your guests will adore.

Keeping leftovers fresh

To ensure your leftover pie stays fresh, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to a week. If you want to keep it longer, you can freeze individual slices, ensuring they are well wrapped to prevent freezer burn. To thaw, simply place it in the fridge overnight.

Helpful cooking tips

Here are a few extra tips to ensure your pie turns out perfectly:

• Make sure your cream cheese is at room temperature; this prevents clumps in your filling.
• Be gentle when folding the whipped cream into the peanut butter mixture to maintain the light and airy texture.
• For a smoother filling, you can use a hand mixer to beat the filling ingredients together instead of a whisk.

Creative twists

Want to switch things up? Here are some fun variations on this classic pie:

• For a chocolate overload, add cocoa powder to the peanut butter filling.
• Substitute the Reese’s Cups with chopped Snickers or Twix for a different flavor twist.
• For a healthier option, use natural peanut butter and a sugar substitute in the filling.

FAQs

How long does the pie take to prepare?

The total time for preparation and chilling can be around 4-6 hours, with most of that time spent in the refrigerator.

Can I make this pie in advance?

Absolutely! This pie is perfect for making ahead of time as it needs to chill for at least 4 hours to set.

What can I substitute for chocolate cookie crumbs?

If you don’t have chocolate cookie crumbs, graham cracker crumbs or even crushed Oreos work well too; just keep in mind the flavor will change slightly.

Giant Reese’s Peanut Butter Cup Pie

A rich and creamy pie filled with peanut butter and topped with Reese’s Peanut Butter Cups, perfect for celebrations or casual gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups chocolate cookie crumbs Can substitute with graham cracker crumbs.
• 0.25 cups unsalted butter, melted

For the filling

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened Ensure it is at room temperature.
• 1 cup powdered sugar
• 1.5 cups heavy whipping cream
• 0.25 cups granulated sugar
• 12 pieces Reese’s Peanut Butter Cups, chopped Reserve some for topping.
• 2 tablespoons chocolate syrup

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, combine chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 8 minutes, then take it out and let it cool completely.
5. In a large mixing bowl, beat together the peanut butter and softened cream cheese until smooth.
6. Gradually add the powdered sugar, mixing until everything is well combined.
7. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
8. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
9. Fold in the chopped Reese’s Peanut Butter Cups, saving some for the topping.
10. Pour the filling into the cooled crust and spread it evenly.
11. Drizzle chocolate syrup over the top, then sprinkle with the reserved chopped peanut butter cups.
12. Refrigerate the pie for at least 4 hours or until set before serving.

Notes

Serve with a dollop of whipped cream and consider garnishing with chocolate shavings or sea salt. Pairing with vanilla ice cream is recommended for contrast.