Description
The Giant Reese’s Peanut Butter Cup Pie is a delightful homage to one of America’s favorite candies, providing a rich and satisfying dessert that’s incredibly easy to prepare.
Ingredients
Scale
- 30 Oreo cookies (with filling)
- 6 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup mini Reese’s peanut butter cups, halved
- 1/2 cup Reese’s pieces or peanut butter candies
- 2 Reese’s Fast Break or Nutrageous bars, chopped
- 2 tablespoons melted peanut butter
Instructions
- Start by crushing the Oreo cookies in a food processor until they reach a fine crumb texture. You want them to be powdery to ensure an even crust. Once crushed, transfer the crumbs to a bowl and mix them with the melted butter until fully combined. The mixture should resemble wet sand. Pack the mixture firmly into the bottom of a 9-inch springform pan, using the flat bottom of a measuring cup or your fingers to create an even layer. Once accomplished, place the pan in the refrigerator for 30 minutes to allow it to set.
- In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese. Continue mixing until it’s smooth and creamy with no lumps. Next, add the peanut butter, powdered sugar, and vanilla extract. Beat everything together until fully combined, creating a rich, fluffy mixture that’s absolutely mouthwatering. In a separate bowl, whip the heavy cream until stiff peaks form, which will give the filling a light and airy texture. Gently fold the whipped cream into the peanut butter mixture until well blended, taking care not to deflate the whipped cream.
- Carefully spoon the peanut butter filling into your chilled Oreo crust, spreading it evenly with a spatula. Make sure to create a smooth layer that’s full of delightful peanut butter flavor. Once the filling is in place, return the pie to the refrigerator for an additional 30 to 45 minutes to allow it to set a bit while you prepare the chocolate ganache.
- To make the delectable ganache, combine semi-sweet chocolate chips with half a cup of heavy cream in a microwave-safe bowl. Heat in the microwave using 20-second bursts, stirring in between until the chocolate is melted and smooth. Allow the ganache to cool for about 5 minutes before pouring it over the chilled peanut butter layer in the pie. Spread it evenly with a spatula to cover the entire surface. Chill the pie in the refrigerator for about 2 hours, or until the ganache has set completely.
- Once the ganache has set, it’s time to add the toppings! Decorate the top of the pie with halved mini Reese’s peanut butter cups, chopped Reese’s bars, and a sprinkle of Reese’s pieces or any other peanut butter candies you love. For an extra touch, drizzle warm melted peanut butter over the top of the pie, creating a beautiful finish. Allow the pie to chill in the fridge for another hour, ensuring everything is well set before serving. For the cleanest cuts when slicing, use a warm knife to cut through the layers smoothly.
Notes
You can store any leftovers in the refrigerator wrapped tightly or in an airtight container for up to 5 days.
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 480 kcal
- Sodium: 230 mg
- Protein: 8 g