If you love chocolate and peanut butter, you’re in for a treat! This Giant Reese’s Peanut Butter Cup Pie is a dessert that combines rich, creamy peanut butter with a smooth chocolate topping. It’s easy to make and sure to impress your family and friends.
Why Make This Recipe
This recipe is a perfect choice for any occasion. Whether it’s a birthday celebration, a family gathering, or just a simple weekend treat, this pie will satisfy every chocolate lover’s cravings. Plus, it’s so simple to make that even kids can help!
How to Make Giant Reese’s Peanut Butter Cup Pie
Ingredients:
- 1 premade chocolate cookie crust (9-inch)
- 2 cups creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup heavy cream
Directions:
- Start by taking a large mixing bowl. Combine the creamy peanut butter, powdered sugar, softened butter, and vanilla extract.
- Use an electric mixer to beat the mixture until it is nice and smooth.
- Now, spoon the peanut butter filling into your chocolate cookie crust. Use a spatula to smooth the top so it looks good.
- In a small saucepan, mix the milk chocolate chips and heavy cream. Heat it on low, stirring all the time until the chocolate melts and turns smooth.
- Pour the melted chocolate mixture on top of the peanut butter layer. Make sure to spread it evenly to cover everything.
- Finally, put the pie in the refrigerator for at least 4 hours, or until it sets. Then, it’s ready to serve!
How to Serve Giant Reese’s Peanut Butter Cup Pie
When serving, slice the pie into wedges and serve it chilled. You can also add whipped cream or chocolate shavings on top for extra flair. This pie is perfect after dinner or for any special occasion.
How to Store Giant Reese’s Peanut Butter Cup Pie
Store any leftovers in the refrigerator. Just cover the pie with plastic wrap or place it in an airtight container. It will stay fresh for about a week, but trust me, it won’t last that long!
Tips to Make Giant Reese’s Peanut Butter Cup Pie
- Make sure your butter is softened for easy mixing.
- Whip the peanut butter filling well for a light and creamy texture.
- If you’re short on time, simply use a store-bought crust to save time.
Variation
You can switch it up by using crunchy peanut butter instead of creamy for a fun texture. You can also mix in chopped Reese’s pieces for added crunch and flavor!
FAQs
Can I use natural peanut butter?
Yes, but it may change the texture a little. Make sure it’s stirred well.
How do I know when the pie is set?
The pie should be firm to the touch on the top and not jiggly when you shake it gently.
Can I freeze the pie?
Yes, you can freeze it. Just cover it tightly with plastic wrap and place it in the freezer. Thaw it in the fridge before serving.
Enjoy making this delightful pie and sharing it with your loved ones!
Great Grandma's Coconut Cream Pie
Ingredients
- 1 premade pie crust
- 1 cup milk
- 1 cup light cream
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons corn starch
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
- 8 oz whipped cream
Instructions
- Bake the pie crust according to the directions on the package and cool completely.
- Place the milk and light cream in a double boiler. If you can't find light cream, combine 3 tablespoons of room-temperature melted butter with 1 scant cup of whole milk.
- Add the sugar to the milk mixture and bring it to a boil.
- Mix 2 tablespoons of cold water with the corn starch and stir well.
- In a separate bowl, beat the egg yolks until they are light.
- Add the corn starch mixture to the egg yolks and mix well.
- Slowly add the egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract and coconut. Let stand for 30 minutes.
- Pour the filling into the prepared crust.
- Cover with plastic wrap and chill for 30 minutes or until set.
- Remove plastic wrap, top with whipped cream, and sprinkle with coconut flakes (toasted, if desired).
Notes
Toast the flaked coconut before adding it for a richer flavor. Store leftovers in the fridge for up to 3-4 days. For a stronger coconut taste, use cream of coconut along with the milk.
