Delicious and super easy to make, this gigantic 9-inch diameter chocolate peanut butter cup version of Reese’s Thanksgiving Pie may be served as a dessert for Thanksgiving, Christmas, or any day! It’s large enough to feed a large family, or even a gathering at an event. .
You know Reese’s peanut butter cup pie. I’m sure you love it and can’t get enough of it. I’m sure there are times you crave it but can’t get access to it. I’m sure you’ve also wondered what the heck makes this pie so delicious and irresistible. Well, I come bearing gifts!
This DIY recipe will allow you make a Reese’s peanut butter cup pie to enjoy at home with your family, friends neighbors, oh! Invite the whole community too, cos this pie is HUUUGE! At 9 inches in diameter, this pie is enough to feed a whole stadium! LOL! Just kidding. But you can feed a large enough crowd with it and probably have leftovers. The best part is that you don’t sacrifice the flavour or the taste. You get all of the goodness of Reese’s in ne giant pie. It’s also super easy to make, getting ready in less than 30 minutes.
-You may keep your big peanut butter cup for up to three days at room temperature.
-Wrap tightly in plastic wrap, then wrap again in tin foil and freeze for up to 3 months. To defrost, place it in the refrigerator overnight, then lay it out on your counter to thaw at room temperature for a few hours before unwrapping.
-Package the Reese’s Thanksgiving Pie in a pie box, a pizza box, or transparent cellophane tied with a bow to give as a gift.
Prep Time: 30 minutes
Servings: 10 servingsPrint
4 cups milk chocolate chips (700 g), divided
2 cups creamy peanut butter (480 g)
2 cups powdered sugar (320 g), sifted
8 tablespoons butter, softened
Place half of the chocolate chips in a small bowl. Then melt in the microwave, giving it 30 second intervals, stirring in between, until it is fully melted.
Pour the melted chocolate into a tart pan and refrigerate until it is set. Then place the peanut butter, powdered sugar, and softened butter in a large bowl and mix until smooth.
Pour the peanut butter into the tart pan and smooth the surface, then melt the remaining chocolate and pour over the peanut butter. Refrigerate for about an hour and until it is set.
Slice and serve!
Calories: 878Kcl Fat: 57g Carbs: 80g Fiber: 5g Sugar: 65g Protein: 17g