Giant Reese’s Peanut Butter Cup Pie

Ingredients:

Crust

• 2 cups chocolate cookie crumbs
• 6 tablespoons butter, melted

Filling

• 1 1/2 cups creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped topping (or homemade whipped cream)

Topping

• 1 cup chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Prepare the crust
   In a bowl, mix chocolate cookie crumbs with melted butter until evenly combined.
   Press firmly into the bottom and sides of a 9-inch pie dish.
   Refrigerate for 20–30 minutes to set.
2. Make the filling
   In a large bowl, beat the cream cheese until smooth.
   Add peanut butter, powdered sugar, and vanilla extract. Beat until creamy and well blended.
   Gently fold in the whipped topping until smooth.
3. Assemble the pie
   Spoon the peanut butter filling into the chilled crust and smooth the top.
   Refrigerate while preparing the topping.
4. Prepare the chocolate topping
   Heat the heavy cream until hot but not boiling.
   Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
5. Finish
   Pour the chocolate topping over the pie and spread evenly.
   Refrigerate for at least 4 hours, or until fully set.

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Serving & Storage

• Slice with a warm knife for clean cuts
• Store covered in the refrigerator for up to 5 days
• Can be frozen for up to 1 month