Giant Reese’s Peanut Butter Cup Pie 
Ingredients:
For the Crust:
2 cups chocolate cookie crumbs (about 20 cookies, finely crushed)
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
1 cup creamy peanut butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp pure vanilla extract
8 oz whipped topping (such as Cool Whip), thawed
For the Topping:
1 cup semi-sweet chocolate chips
2 tbsp heavy cream
Optional: chopped peanuts or mini peanut butter cups for garnish
Instructions:
Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped topping using a spatula, being careful not to deflate it. Spread the filling evenly into the chilled crust and smooth the top with a spatula. Return the pie to the refrigerator while you prepare the topping.
Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Alternatively, melt the mixture using a double boiler on the stovetop.
Add the Topping: Pour the melted chocolate over the peanut butter filling, spreading it evenly with a spatula to create a smooth layer. If desired, sprinkle chopped peanuts or mini peanut butter cups on top for added texture and flair.
Chill and Set: Refrigerate the pie for at least 4 hours, or until the filling and chocolate topping are firm. For best results, chill overnight.
Serve and Enjoy: Once set, slice the pie into wedges and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
