If you love Reese’s, this Giant Reese’s Peanut Butter Cup Pie is the ultimate dessert indulgence. It’s rich, creamy, and filled with the iconic peanut butter and chocolate combination we all adore. Perfect for special occasions or whenever you want to wow your guests with a homemade treat that looks as good as it tastes.
Ingredients:
For the Crust:
- 2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup heavy cream, whipped
For the Topping:
- 2 cups semisweet chocolate chips
- 1/2 cup heavy cream
Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the chocolate graham cracker crumbs and melted butter until evenly coated.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake for 8-10 minutes, then let cool completely.
- Make the Filling:
- In a large bowl, beat together the peanut butter, softened butter, and vanilla extract until smooth.
- Gradually add the powdered sugar, mixing until fully incorporated.
- Gently fold in the whipped cream to create a light, fluffy texture.
- Spoon the filling into the cooled crust, spreading it evenly.
- Prepare the Chocolate Topping:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring after each, until smooth and glossy.
- Let the chocolate mixture cool slightly before pouring it over the peanut butter filling.
- Spread the chocolate topping evenly with a spatula.
- Set and Serve:
- Refrigerate the pie for at least 4 hours, or until the filling and topping are firm.
- Slice and serve chilled. Store leftovers in the refrigerator for up to five days.
FAQs
1. Can I use crunchy peanut butter?
Yes, but the filling will have a chunkier texture. Smooth peanut butter is recommended for a classic creamy filling.
2. What can I use instead of chocolate graham crackers?
Regular graham crackers or Oreo cookie crumbs can be used as alternatives.
3. Can I freeze this pie?
Absolutely! Wrap the pie tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator before serving.
4. Can I make this pie without baking the crust?
Yes, you can skip baking, but the crust will be more crumbly. Chill it in the fridge for 30 minutes to help it set.
5. What type of chocolate works best for the topping?
Semisweet chocolate chips are ideal, but dark or milk chocolate can be used for a sweeter or more intense flavor.
6. How can I ensure the filling is fluffy?
Be sure to whip the cream to soft peaks and fold it gently into the peanut butter mixture to retain its airy texture.
7. Can I add toppings?
Yes, crushed peanuts, mini Reese’s, or chocolate drizzle make great toppings.
8. Why is my chocolate topping too thick?
If it’s too thick, add a teaspoon of heavy cream at a time and mix until you achieve the desired consistency.
9. Can I use a springform pan instead of a pie dish?
Yes, a springform pan works well and makes it easier to remove the pie for a clean presentation.
10. How can I make individual servings?
Divide the crust, filling, and topping into small tart pans or ramekins for personal-sized portions.
Enjoy this Giant Reese’s Peanut Butter Cup Pie as a show-stopping dessert for any occasion. It’s sure to satisfy chocolate and peanut butter lovers alike!