Description
Peanut butter lovers rejoice with this giant Reeses peanut butter cup pie that delivers pure chocolate and peanut butter bliss. Rich layers of creamy filling nestled in a chocolate cookie crust promise an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped Reeses Peanut Butter Cups
Topping:
- 1/2 cup creamy peanut butter
- 1/2 cup chopped Reeses Peanut Butter Cups
Instructions
- Craft a robust graham cracker foundation by blending crumbs with sugar and melted butter, pressing the mixture thoroughly into a 9-inch pie pan, ensuring complete and even coverage along bottom and sides.
- Create a luxurious peanut butter base by whisking peanut butter and powdered sugar until achieving a silky, uniform consistency with no lumps.
- Develop a light, airy whipped cream by vigorously beating heavy cream and vanilla extract until stiff, glossy peaks emerge, demonstrating perfect texture.
- Integrate chopped Reeses Peanut Butter Cups into the peanut butter mixture, gently folding to distribute pieces evenly without deflating the whipped cream.
- Transfer the creamy filling into the prepared crust, using a spatula to smoothly level the surface, eliminating any air pockets or uneven areas.
- Refrigerate the pie for minimum 4 hours at 40°F, allowing the dessert to set completely and develop rich, cohesive flavors.
- Prior to serving, warm remaining peanut butter and delicately drizzle across the pie’s surface, then garnish with additional fragmented Reeses Peanut Butter Cups for textural contrast and visual appeal.
- Slice and present the chilled, decadent no-bake pie, revealing its creamy, indulgent layers.
Notes
- Customize the crust by substituting graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Ensure ingredients are at room temperature for smoother mixing and better incorporation of the peanut butter and whipped cream.
- Use a springform pan for easier removal and a cleaner presentation of the pie.
- Chill the mixing bowl and whisk before whipping cream to achieve stiffer, more stable peaks.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 415 kcal
- Sugar: 30 g
- Sodium: 130 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg