Giant Reese’s Peanut Butter Cup Pie

Make the Ganache:

1. Heat the Cream: In a large microwave-safe bowl, heat the heavy whipping cream for about 1 minute. If it’s not hot enough, continue heating in 30-second intervals until very hot but not boiling.
2. Add the Chocolate: Pour the semi-sweet chocolate chips into the hot cream. Let the mixture sit for 3-4 minutes without stirring, allowing the chocolate to soften.
3. Stir Until Smooth: After the resting period, stir the chocolate and cream together until the chocolate is fully melted and the mixture is smooth and glossy. Set aside to cool slightly while you prepare the other components of the pie.

Make the Crust:

1. Prepare the Cookies: Using a blender or food processor, blend the Oreo cookies and Nutter Butter cookies separately until they reach a fine, sandy consistency.
2. Combine with Butter: Place the ground Oreo crumbs in one bowl and the Nutter Butter crumbs in another. Add 3 tablespoons of melted butter to each bowl and mix thoroughly until the crumbs are evenly coated with butter.
3. Form the Crust: In a 9-inch pie plate, alternate spoonfuls of the Oreo and Nutter Butter crumb mixtures. Press the crumbs firmly into the bottom and up the sides of the pie plate to form an even crust. Use the bottom of a measuring cup to help pack the crumbs tightly. Place the crust in the freezer to set while you prepare the filling.

Make the Filling:

1. Mix the Filling: In a large mixing bowl, use a hand mixer to beat the creamy peanut butter, whipped cream cheese, and powdered sugar together until the mixture is smooth and well combined.
2. Fold in Cool Whip: Gently fold the thawed Cool Whip into the peanut butter mixture using a spatula or the hand mixer on low speed. Be careful not to overmix, as you want to maintain the light, fluffy texture of the Cool Whip.

Assemble the Pie:

1. Fill the Crust: Spread the peanut butter filling evenly over the chilled cookie crust, smoothing the top with a spatula.
2. Add the Ganache: Pour the slightly cooled chocolate ganache over the peanut butter filling. Use an offset spatula or the back of a spoon to spread the ganache into an even layer.
3. Top with Reese’s: Before the ganache sets, sprinkle the chopped Reese’s peanut butter cups evenly over the top of the pie.
4. Chill the Pie: Place the assembled pie in the refrigerator and let it chill for at least 3 hours before serving to allow the flavors to meld and the ganache to set.

Serving Suggestions and Tips

This peanut butter and chocolate pie is best served chilled. To make clean slices, dip a sharp knife in hot water and wipe it dry before cutting into the pie. This will help the knife glide through the ganache and filling without sticking.

For an added touch of elegance, you can drizzle melted peanut butter or chocolate over each slice before serving. A dollop of whipped cream on top also makes a delightful garnish.

“The key to a perfect dessert is balance. This pie achieves that with its creamy peanut butter filling, rich chocolate ganache, and crunchy cookie crust.” – Chef Jane Smith