No-Bake Giant Reese’s Peanut Butter Cup Pie

Ingredients :

For the Crust:

• 1½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

For the Peanut Butter Filling:

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Ganache:

• 2½ cups milk chocolate chips
• 2 tbsp vegetable oil or shortening

Optional Toppings:

• Chopped Reese’s Peanut Butter Cups
• Extra drizzle of melted peanut butter

Instructions:

1. Prepare the crust:
   In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
   Press firmly into the bottom and sides of a 9-inch tart or pie pan.
   Refrigerate while preparing the ganache.
2. Make the chocolate ganache base:
   In a microwave-safe bowl, melt chocolate chips with oil in 30-second intervals, stirring until smooth.
   Pour half of the ganache into the crust and spread evenly.
   Chill for at least 2 hours, or until firm.
3. Create the peanut butter layer:
   Beat together peanut butter, powdered sugar, vanilla, and salt until smooth and fluffy.
   Spread evenly over the chilled ganache layer.
   Return to the fridge.
4. Top with remaining ganache:
   Reheat the remaining ganache slightly if needed.
   Pour over the peanut butter layer and smooth the top.
   Add optional drizzles of melted peanut butter and sprinkle chopped Reese’s on top.
5. Chill thoroughly:
   Refrigerate for at least 4 hours (overnight is best) until set and sliceable.
6. Slice & serve:
   Use a sharp knife warmed under hot water and wiped dry between cuts for clean slices.
   Serve chilled — it’s rich, creamy, and irresistible!

Tips & Variations

• Swap the crust for Oreo crumbs if you love extra chocolate!
• Use dark chocolate for a richer, less sweet version.
• Want a crunch? Add a layer of crushed pretzels between the peanut butter and ganache.

Prep & Chill Time

• Prep Time: 20 minutes
• Chill Time: 4–6 hours (or overnight)
• Total Time: About 6 hours
• Serves: 8–10