Chocolate Peanut Butter Pie Giant Reese'S Cup!

Name: Chocolate Peanut Butter Pie Giant Reese'S Cup!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For crust; 3/4 cup crushed graham cracker; 3/4 cup crushed chocolate wafer; 1/4 cup sugar; 1/4 teaspoon cinnamon; 1/8 teaspoon mace; 1/8 teaspoon ground nutmeg; 1/4 cup coarsely crushed sliced almonds; 1/4 cup melted butter; 1 tablespoon dark rum; 1 tablespoon vanilla; For filling; 8 ounces cream cheese, softened; 1 cup sugar; 1 cup creamy peanut butter; 2 tablespoons butter, melted; 1 cup whipping cream; 1 tablespoon vanilla; For topping; 4 ounces semisweet chocolate; 2 tablespoons butter; 2 tablespoons vegetable oil; 1/4 cup chopped peanuts

Servings: persons

For crust
3/4 cup crushed graham cracker
3/4 cup crushed chocolate wafer
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ground nutmeg
1/4 cup coarsely crushed sliced almonds
1/4 cup melted butter
1 tablespoon dark rum
1 tablespoon vanilla
For filling
8 ounces cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
2 tablespoons butter, melted
1 cup whipping cream
1 tablespoon vanilla
For topping
4 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons vegetable oil
1/4 cup chopped peanuts

1
To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds.
2
Combine butter, rum and vanilla, and mix with graham cracker combination.
3
Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.).
4
To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside.
5
Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated.
6
Fill pie crust, smoothing top. Chill.
7
To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out.
8
Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.

1862

kcal

Calories

137

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For crust, 3/4 cup crushed graham cracker, 3/4 cup crushed chocolate wafer, 1/4 cup sugar, and more.

Yes, Chocolate Peanut Butter Pie Giant Reese'S Cup! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!