Giant Reese’s Peanut Butter Cup Pie.

(Serves 8–10)

In a microwave-safe bowl, combine the milk chocolate chips and vegetable oil .
Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Be careful not to overheat.
Pour the melted chocolate into a 9-inch pie pan. Use the back of a spoon or a spatula to spread the chocolate evenly across the bottom and up the sides of the pan, creating a thick chocolate shell.
Place the pie pan in the refrigerator to chill for 15–20 minutes , or until the chocolate hardens.

In a mixing bowl, combine the graham cracker crumbs with 2 tablespoons of powdered sugar (from the total amount listed above). Mix well to distribute the sugar evenly.
Press the graham cracker mixture firmly into the bottom of the hardened chocolate shell, creating an even layer.
Return the pie to the refrigerator while you prepare the peanut butter filling.

In a medium saucepan over low heat, melt the salted sweet cream butter and crunchy peanut butter together, stirring constantly until smooth and fully combined.
Remove the saucepan from heat and stir in the remaining powdered sugar until the mixture is smooth and creamy.
Pour the peanut butter filling into the pie pan, spreading it evenly over the graham cracker crust. Smooth the top with a spatula for a polished look.

Return the pie to the refrigerator and chill for at least 1–2 hours , or until the peanut butter filling is firm.
Once set, remove the pie from the refrigerator and carefully lift it out of the pie pan using a knife or offset spatula to loosen the edges if needed.

Slice the pie into wedges and serve chilled or at room temperature.
For an extra touch, garnish with additional chocolate drizzle, crushed peanuts, or whipped cream.