If you missed getting your hands on one of the few $45, three-pound Reese’s Peanut Butter Cup Pies that Hershey’s put on sale earlier this week, please know that so did I. I mean, 3,000 of them sold out in less than an hour! And not even a month after Halloween! I guess we’re not sick of peanut butter cups yet.
At first I was kind of bummed that I missed my chance to get my hands on one for the family, of course; but, then I realized that the Internet is FULL of others who love Reese’s Peanut Butter Cups as much as the rest of us. Surely, someone has made this recipe before and posted it online.
Top Photo: Hershey’s Reese’s Peanut Butter Cup Pie
And after scrolling through photos of peanut butter cheesecake pies (wrong!) and frozen peanut butter ice cream pies (WRONG!), I came upon the Giant Peanut Butter Cup recipe from Cleobuttera. Created in Eqypt back in 2018, Cleobuttera’s Tasbih came up with a recipe that is a dead ringer for the Hershey pie but has the benefit of being DIY and not costing $45 to make. But, oh my goodness, look at it: It’s perfection.
My favorite thing is that she seems to have gotten the texture of the peanut butter filling correct by using finely pulverized digestive biscuits or graham crackers to give it that ever-so-slightly grainy texture. I’m not convinced my pie’s finish would ever look this nice, but who cares! It’s a giant peanut butter cup pie!
Move over pumpkin. There’s a new star of the dessert table. And it’s a giant peanut butter cup.
Photo at top: Hershey’s Reese’s Peanut Butter Cup Pie for Thanksgiving