Giant Reese’s Peanut Butter Cup Pi

Ingredients

Peanut Butter Filling

1½ cups creamy peanut butter (not natural)

8 oz (225 g) cream cheese, softened

1 cup powdered sugar

1½ cups heavy whipping cream, cold

1 teaspoon vanilla extract

Chocolate Layer

1½ cups semi-sweet chocolate chips

½ cup heavy cream

Crust

1 pre-made chocolate cookie crust (Oreo or chocolate graham)

24 Oreo cookies, crushed

6 tablespoons melted butter

Topping (optional but recommended)

Mini Reese’s cups

Chopped peanuts

Chocolate drizzle

Peanut butter drizzle

Instructions

If using a homemade crust: mix crushed Oreos with melted butter.

Press firmly into a 9-inch pie pan (bottom and sides).

Chill in the fridge for 15 minutes.

In a large bowl, beat cream cheese until smooth.

Add peanut butter and beat until creamy.

Mix in powdered sugar and vanilla.

In a separate bowl, whip heavy cream to stiff peaks.

Gently fold whipped cream into the peanut butter mixture.

Spread filling evenly into the chilled crust.

Heat ½ cup heavy cream until just simmering.

Pour over chocolate chips.

Let sit 2 minutes, then stir until smooth.

Pour ganache over the peanut butter layer and spread evenly.

Refrigerate for at least 4 hours (overnight is best) until fully set.

Top with mini Reese’s, chopped peanuts, and drizzles.

Slice and enjoy!

Use regular peanut butter for best texture.

For extra crunch, add chopped Reese’s inside the filling.

Freeze 30 minutes before slicing for clean cuts.