Giant Reese’s Peanut Butter Cup Pie

INGREDIENTS:

Chocolate Ganache:
2½ cups milk chocolate chips
1½ tablespoons vegetable oil
Chunky Peanut Butter Filling:
1⅓ cup powdered sugar
1 cup graham cracker crumbs
1¼ cups crunchy peanut butter
½ cup salted sweet cream butter

DIRECTIONS:

 Prep the Tart Pan: Line a 9-inch fluted tart pan with parchment paper and lightly coat with nonstick spray.
 Make the Ganache: Combine chocolate chips and oil in a microwave-safe bowl. Heat for 45-55 seconds, then stir until smooth. Spread half of the ganache into the prepared tart pan and place in the refrigerator to chill.
 Prepare the Filling: In a bowl, whisk together powdered sugar and graham cracker crumbs. In a separate bowl, microwave peanut butter and butter for 45 seconds, then stir to combine. Mix in the dry ingredients until well blended.
 Assemble: Spread the peanut butter mixture over the chilled ganache layer in the tart pan. Top with the remaining ganache and smooth the surface. Refrigerate for 4 hours to set.
 Serve: Carefully remove the pie from the tart pan, peel away the parchment paper, flip onto a serving plate, slice, and enjoy.