1. Make the Crust
Mix cookie crumbs, melted butter, and sugar (if using).
Press firmly into a 9-inch pie dish. Chill 15 minutes.
2. Whip the Peanut Butter Filling
Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream until fully combined.
Spread into the crust and smooth the top. Chill 1 hour.
3. Add the Chocolate Topping
Heat cream until steaming, then pour over chocolate chips. Wait 2 minutes, then stir until smooth.
Pour over the chilled pie, tilting to coat evenly.
Optional: Sprinkle with chopped Reese’s cups.
4. Chill & Serve!
Refrigerate at least 4 hours (or overnight) before slicing.
Pro Tips for the Best Pie
🍫 Extra thick crust? Use a 10-inch pan for a thinner filling.
🥜 Crunchy twist: Add ½ cup chopped peanuts to the filling.
🔥 Hot knife trick: Dip your knife in hot water for clean slices.
🧊 Freeze for firmer slices – Great for hot days!
FAQs
Can I use natural peanut butter?
No—it’s too oily and won’t set properly. Stick to regular creamy PB.
How long does it last?
Up to 5 days in the fridge or 1 month frozen (thaw before serving).
Can I make it without cream cheese?
Yes! Replace with more whipped cream (but it’ll be softer).
Serving Ideas
🎉 Party-ready: Top with mini Reese’s cups
🍦 À la mode: Serve with vanilla ice cream
☕ Coffee pairing: Perfect with espresso
Final Thoughts
This Giant Reese’s Peanut Butter Cup Pie is pure indulgence—creamy, rich, and impossible to resist. Every bite tastes like your favorite candy, but even better because it’s sliceable!
Warning: You will be asked to make this for every gathering.
