Giant Reese’s Peanut Butter Cup Pie

Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of the pie plate. You can use the bottom of a measuring cup to help pack the crust down.
Pre-Bake the Crust (Optional): For a crisper crust, pre-bake it in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. This step is optional but recommended.
Make the Chocolate Shell: In a double boiler or a microwave-safe bowl, melt the milk chocolate chips and vegetable oil together, stirring frequently until smooth. If using a microwave, heat in 30-second intervals, stirring in between, to prevent burning.
Pour Chocolate into Crust: Pour the melted chocolate into the prepared graham cracker crust, spreading it evenly to coat the bottom and sides. Place the pie plate in the refrigerator to chill and harden the chocolate shell for at least 30 minutes.
Make the Peanut Butter Filling: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add Peanut Butter and Sugar: Gradually add the powdered sugar, beating on low speed until combined. Then, add the peanut butter, vanilla extract, and salt. Beat on medium speed until the filling is smooth and well combined.
Fill the Pie: Remove the pie plate from the refrigerator. Pour the peanut butter filling into the chocolate-lined crust, spreading it evenly.
Chill: