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Giant Peanut Butter Cup Pie

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Introduction

Imagine the rich, chocolatey decadence of a Reese’s Peanut Butter Cup—but supersized into a luscious, creamy, indulgent pie you can slice and serve! The Giant Peanut Butter Cup Pie is a dream come true for chocolate and peanut butter lovers alike. This no-bake dessert combines all the flavors of your favorite candy in a showstopping pie form, perfect for holidays, birthdays, or anytime you want to impress guests (or treat yourself).

With a silky smooth peanut butter filling nestled in a chocolate cookie crust, topped with a luxurious chocolate ganache layer, this pie tastes like heaven and looks like a giant peanut butter cup. It takes minimal effort to prepare, doesn’t require an oven, and yields maximum reward with every bite.

Whether you’re a novice baker or an experienced dessert wizard, this recipe is approachable, rewarding, and impossible to resist.

Ingredients:

For the Chocolate Cookie Crust:

  • 24 chocolate sandwich cookies (like Oreos)
  • 5 tablespoons unsalted butter, melted

For the Peanut Butter Filling:

  • 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

For the Chocolate Ganache Topping:

  • 1 1/4 cups semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • Pinch of salt

Preparation:

Step 1: Make the Chocolate Cookie Crust

  1. Add cookies to a food processor and pulse until they turn into fine crumbs.
  2. Mix the cookie crumbs with the melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch tart or pie pan.
  4. Chill the crust in the refrigerator while preparing the filling.

Step 2: Make the Peanut Butter Filling

  1. In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy.
  2. Add powdered sugar and vanilla extract, and continue to beat until fully combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and fluffy.
  5. Spread the filling evenly into the chilled crust.

Step 3: Prepare the Chocolate Ganache

  1. In a small saucepan, heat the heavy cream over medium heat until just beginning to simmer (do not boil).
  2. Remove from heat and pour over the chocolate chips in a heat-proof bowl.
  3. Let sit for 1-2 minutes, then stir until smooth and glossy.
  4. Stir in a pinch of salt for enhanced flavor.

Step 4: Assemble the Pie

  1. Pour the ganache over the peanut butter layer.
  2. Use a spatula to spread the ganache evenly, ensuring the entire surface is covered.

Step 5: Chill and Serve

  1. Chill the assembled pie for at least 4 hours or until fully set.
  2. Slice with a warm knife and serve chilled or slightly softened.

Variation

  • Crunchy Version: Use crunchy peanut butter or add crushed peanuts to the filling.
  • Milk Chocolate Topping: Swap semi-sweet chocolate for milk chocolate if you prefer a sweeter flavor.
  • Pretzel Crust: Mix crushed pretzels with butter instead of cookies for a salty-sweet combo.
  • Mini Cups: Use muffin tins to make individual mini peanut butter cup pies.

COOKING Note:

This is a no-bake pie, so be sure to give it enough chilling time to fully set. If the ganache is too thick, add a little warm cream to loosen it.

Serving Suggestions:

  • Serve with a dollop of whipped cream or a drizzle of melted peanut butter.
  • Pair with a cold glass of milk or hot coffee.
  • Top with mini peanut butter cups or chopped roasted peanuts for extra flair.

Tips:

  • For clean slices, use a sharp knife dipped in hot water and wiped dry before cutting.
  • Let the pie sit at room temperature for 10 minutes before slicing for smoother cuts.
  • Use high-quality chocolate for a richer ganache flavor.

Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Nutritional Information (Per Slice – Serves 12):

Calories: 520 | Protein: 7g | Sodium: 280mg | Saturated Fat: 18g | Unsaturated Fat: 14g | Trans Fat: 0g | Carbohydrates: 42g | Fiber: 2g | Cholesterol: 60mg

FAQs

Can I use natural peanut butter?

You can, but the texture may be slightly runnier and less creamy. Stir it well before using.

How long can I store this pie?

Keep it refrigerated for up to 5 days or freeze for up to 2 months. Thaw in the fridge before serving.

Can I use a store-bought crust?

Yes, a pre-made chocolate pie crust works fine in a pinch.

Can I make it dairy-free?

Use dairy-free cream cheese, coconut cream for whipping, and a vegan butter alternative. Use dairy-free chocolate for the ganache.

What size pan should I use?

A 9-inch tart pan with a removable bottom is ideal, but a standard 9-inch pie dish also works.

Conclusion

If you’re looking to impress your guests or simply satisfy a peanut butter and chocolate craving on the grandest scale, this Giant Peanut Butter Cup Pie delivers in every way. Rich, creamy, crunchy, and satisfying—it transforms a beloved candy into a luxurious dessert experience. Easy to make yet elegant in presentation, this is one recipe you’ll come back to again and again. Enjoy every decadent bite!

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