Giant Reese’s Peanut Butter Cup Pie
Creamy, decadent, and ridiculously easy to make, this Giant Reese’s Peanut Butter Cup Pie is the dessert you’ll reach for when you want maximum flavor with minimum fuss.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Pie Plate
Ingredients
Ingredients
- 1.5 cups Creamy Peanut Butter Room temperature
- 8 oz Cream Cheese Softened to room temperature
- 1 cup Powdered Sugar Sifted if lumpy
- 1 pre-made Graham Cracker Crust 9-inch
- 1 cup Whipped Topping Thawed (such as Cool Whip)
- to taste Chocolate Ganache or Melted Chocolate For topping, warmed slightly for drizzling
Instructions
- In a large mixing bowl, combine creamy peanut butter, softened cream cheese, and powdered sugar. Use an electric mixer on medium speed or a sturdy whisk and beat until the mixture is smooth, creamy, and well blended. Scrape down the sides of the bowl as needed.
- Pour the peanut butter mixture into the prepared graham cracker crust. Use a spatula to spread it evenly, smoothing the top so the filling reaches the edges and has a neat finish.
- Top the peanut butter filling with whipped topping. Spoon it over the surface and smooth gently with an offset spatula or the back of a spoon to create a fluffy, even layer.
- If desired, drizzle chocolate ganache or melted chocolate over the top. For a decorative finish, use a spoon to make zigzags or pour the ganache into a small resealable bag, snip a tiny corner, and pipe thin lines across the pie.
- Refrigerate the pie for at least 2 hours or until set. Chilling helps the filling firm up for clean slices.
- Slice and serve. For clean slices, run a sharp knife under hot water, wipe dry, and cut. Repeat heating and wiping the knife between slices.
Notes
Store the pie covered in the refrigerator for up to 4 days. For freezing, wrap tightly and freeze for up to 2 months.