Giant Reese's Peanut Butter Cup Pie (Print version)
A rich no-bake chocolate peanut butter pie with a cookie crust, creamy filling, ganache, and chopped peanut butter cups.
# Ingredients:
For the ganache
01 -
1 1/2 cups (255 g) semi-sweet chocolate chips
02 -
3/4 cup (180 ml) heavy cream
For the cookie crust
03 -
12 chocolate sandwich cookies
04 -
12 peanut butter sandwich cookies
05 -
6 tablespoons (85 g) salted butter, melted and divided
For the peanut butter filling
06 -
1 cup (255 g) creamy peanut butter
07 -
8 oz (225 g) whipped cream cheese
08 -
1/3 cup (40 g) powdered sugar
09 -
1 teaspoon vanilla extract
10 -
1/4 teaspoon fine salt
11 -
8 oz (225 g) whipped topping, thawed
12 -
8 full-size peanut butter cups, chopped
# Instructions:
01 -
Place the chocolate chips in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, let stand for 3 minutes, then stir until smooth. Set aside to cool until still pourable.
02 -
Pulse the chocolate sandwich cookies into fine crumbs and place in one bowl. Pulse the peanut butter sandwich cookies into fine crumbs and place in a second bowl.
03 -
Stir 3 tablespoons melted butter into each bowl of crumbs. Scatter both mixtures into a 9-inch pie plate and press firmly across the bottom and up the sides. Freeze for 10 minutes.
04 -
Beat the peanut butter, whipped cream cheese, powdered sugar, vanilla, and salt until smooth. Fold in the whipped topping gently until no white streaks remain.
05 -
Spread the peanut butter filling into the chilled crust, smoothing the top with an offset spatula or spoon.
06 -
Pour the cooled ganache over the filling and spread it to the edges. Sprinkle chopped peanut butter cups over the soft ganache. Refrigerate for at least 3 hours before slicing.
# Good to know:
01 -
Chill at least 3 hours before slicing.
02 -
Store covered in the refrigerator for up to 4 days.
03 -
Freeze tightly wrapped slices for up to 2 months.