This Giant Reese’s Peanut Butter Cup Pie is exactly what it sounds like — a supersized version of the iconic candy, transformed into a rich, sliceable pie. It features a buttery chocolate cookie crust, a thick and ultra-creamy peanut butter filling, and a glossy chocolate ganache topping that snaps just like a real Reese’s cup. Every bite is bold, indulgent, and unforgettable.
Why This Pie Is Legendary
• Tastes just like a giant Reese’s cup
• No baking required (optional baked crust)
• Thick, creamy, and perfectly sliceable
• Ideal for holidays, birthdays, and celebrations
• A guaranteed crowd-pleaser for peanut butter lovers
Ingredients
Chocolate Crust
2½ cups chocolate cookie crumbs (Oreos, filling removed)
½ cup unsalted butter, melted
Peanut Butter Filling
1½ cups creamy peanut butter (not natural)
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1¼ cups heavy whipping cream, whipped to stiff peaks
Chocolate Ganache Topping
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
2 tablespoons butter (optional, for shine)
Optional Garnish
Mini Reese’s cups
Chopped peanuts
Chocolate drizzle
Peanut butter drizzle
Sea salt flakes
Preparation Time
Prep time: 25 minutes
Chill time: 4–6 hours (or overnight)
Total time: ~5 hours
Step-by-Step Instructions
Step 1: Make the Chocolate Crust
In a bowl, mix chocolate cookie crumbs with melted butter until evenly combined.
Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Chill for 20–30 minutes (or bake at 350°F / 175°C for 10 minutes, then cool completely).
Step 2: Prepare the Peanut Butter Filling
In a large bowl, beat cream cheese until smooth.
Add peanut butter, powdered sugar, and vanilla. Beat until thick and creamy.
Step 3: Fold in Whipped Cream
Gently fold the whipped cream into the peanut butter mixture until fluffy and fully combined.
The filling should be light, creamy, and mousse-like.
Step 4: Assemble the Pie
Spread the peanut butter filling evenly into the chilled crust.
Smooth the top with a spatula.
Chill for at least 1 hour before adding ganache.
Step 5: Make the Chocolate Ganache
Heat heavy cream until just beginning to simmer.
Pour over chocolate chips and butter. Let sit 2 minutes, then stir until smooth and glossy.
Allow ganache to cool slightly.
Step 6: Finish the Pie
Pour ganache over the peanut butter filling and gently spread to the edges.
Tap the pan lightly to remove air bubbles.
Step 7: Chill Until Set
Refrigerate for 3–4 hours (or overnight) until fully firm.
Texture & Flavor
• Crisp chocolate crust
• Thick, creamy peanut butter center
• Smooth chocolate shell that slices cleanly
• Rich, candy-bar flavor in pie form
Pro Tips for Perfection
• Use regular creamy peanut butter for best texture
• Chill between layers for clean slices
• Warm knife slightly for perfect cuts
• Let sit 10 minutes before serving for ideal softness
Variations
• Crunchy Reese’s Pie – add chopped Reese’s cups to filling
• No-Bake Oreo Crust – use store-bought crust
• Milk Chocolate Version – swap semi-sweet for milk chocolate
• Frozen Reese’s Pie – freeze and serve like ice cream cake
Storage
• Refrigerate up to 5 days
• Freeze up to 2 months (wrap tightly)
Calories (Approximate)
Per slice (1/10 pie): 520–580 calories
Final Thoughts
This Giant Reese’s Peanut Butter Cup Pie is bold, indulgent, and unapologetically rich. It’s the kind of dessert people remember — creamy peanut butter, chocolate perfection, and that unmistakable Reese’s flavor in every bite.