Description
Indulge in the ultimate no-bake dessert with this decadent Giant Reese’s Peanut Butter Cup Pie. Featuring a crisp chocolate cookie crust, a rich and creamy peanut butter filling, and a glossy chocolate ganache topping, it’s a dream come true for peanut butter and chocolate lovers.
Ingredients
Scale
- For the Crust:
- 25–30 chocolate sandwich cookies (e.g., Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
- For the Peanut Butter Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter (not natural separating kind)
- 1 ½ cups powdered sugar, sifted
- 1 (8 ounce) container frozen whipped topping, thawed (e.g., Cool Whip)
- For the Chocolate Ganache:
- 1 cup (about 6 ounces) semi-sweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- Optional: Mini Reese’s peanut butter cups or chocolate shavings for garnish
Instructions
- 1. Prepare the Crust: In a medium bowl, combine crushed cookies and melted butter. Press firmly into a 9-inch pie plate. Chill for 15-20 minutes.
- 2. Make the Peanut Butter Filling: Beat softened cream cheese until smooth. Add peanut butter and beat until combined. Gradually beat in powdered sugar until smooth. Gently fold in thawed whipped topping until no streaks remain.
- 3. Assemble the Pie: Spread peanut butter filling evenly into the chilled crust. Refrigerate for 1-2 hours to set.
- 4. Create the Chocolate Ganache: Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring, until smooth. Stir in vanilla extract. Let cool slightly for 10-15 minutes.
- 5. Chill and Serve: Pour cooled ganache over the chilled peanut butter filling. Refrigerate for at least 4 hours, or preferably overnight, until fully set. Serve chilled.
- Prep Time: 30 mins
- Cook Time: 0 mins