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Giant Reese’s Peanut Butter Cup Pie

Indulge in this rich and creamy Giant Reese’s Peanut Butter Cup Pie featuring a crunchy chocolate crust, creamy peanut butter filling, and delightful toppings that are sure to impress any dessert lover.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 package (9 oz) chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
Filling
  • 1 cup creamy peanut butter (the good stuff!)
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup whipped topping (like Cool Whip)
  • 1 teaspoon vanilla extract
Toppings
  • ½ cup semi-sweet chocolate chips
  • ¼ cup peanut butter
  • to taste Chopped Reese’s cups (for garnish)

Method
 

Preparation
  1. Crush the chocolate wafer cookies in a food processor until they are fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
  2. In a bowl, combine the cookie crumbs with the melted butter and stir until well-coated.
  3. Press the mixture firmly into the bottom and sides of a pie dish to form a crust.
Filling Preparation
  1. In a mixing bowl, combine the creamy peanut butter, softened cream cheese, powdered sugar, vanilla extract, and whipped topping. Mix until smooth and creamy.
  2. Pour the peanut butter mixture into the crust, spreading it evenly.
Chill and Prepare Toppings
  1. Refrigerate the pie for at least 4 hours to let it firm up.
  2. Just before serving, melt the semi-sweet chocolate chips and peanut butter in the microwave in short bursts, stirring until smooth. Drizzle this mixture over the top of the pie.
Garnish and Serve
  1. Top the pie with chopped Reese’s cups for a festive flair.

Notes

This pie can be made a day in advance and tastes better the next day. Store leftovers in an airtight container in the refrigerator for up to a week. Customize with almond butter or nut-free alternatives if allergies are a concern.