Giant Reese’s Peanut Butter Cup Pie

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This Giant Reese’s Peanut Butter Cup Pie is the ultimate no-bake dessert for chocolate and peanut butter lovers. With a rich chocolate cookie crust, a fluffy and creamy peanut butter filling, and a silky ganache topping, every bite is indulgent and unforgettable. Perfect for special occasions, holiday tables, or just satisfying a serious sweet tooth.

Why You’ll Love This Recipe

• No oven required — great for summer or quick prep

• Tastes just like a giant Reese’s Cup

• Ultra-creamy peanut butter filling with a smooth ganache topping

• Perfect for holidays, birthdays, or just because

• Freezer-friendly and easy to make ahead

Ingredients Breakdown:

Chocolate Cookie Crust:

• 2 Cups Chocolate Cookie Crumbs
  Use finely crushed Oreos (with or without filling) or any chocolate wafer cookie for a firm and flavorful base.

• ½ Cup Unsalted Butter, Melted
  Binds the cookie crumbs and helps the crust hold its shape.

Peanut Butter Filling:

• 1½ Cups Creamy Peanut Butter
  Smooth and rich, this forms the base of the filling—classic Reese’s flavor.

• 8 oz Cream Cheese, Softened
  Adds tang and structure to the filling.

• 1 Cup Powdered Sugar
  Sweetens the filling while keeping it smooth.

• 1 Teaspoon Vanilla Extract
  Enhances the flavor with warm, aromatic notes.

• 1½ Cups Whipped Topping or Whipped Cream
  Lightens the texture and gives the filling a fluffy, mousse-like consistency.

Chocolate Ganache Topping:

• 1 Cup Semi-Sweet Chocolate Chips
  Creates a rich, glossy topping that balances the sweetness of the filling.

• ½ Cup Heavy Cream
  Melts the chocolate into a smooth, pourable ganache.

• 1 Tablespoon Butter (Optional)
  Adds extra shine and smoothness to the ganache.

Expert Tips

• Don’t skip the chilling times—this helps the filling and ganache set properly.

• Use full-fat cream cheese for best results and creaminess.

• To slice cleanly, use a sharp knife dipped in hot water and wiped dry between cuts.

• Customize your crust with chocolate graham crackers or gluten-free cookies if preferred.

Variations

• Add Crunch: Stir chopped peanuts or mini Reese’s into the filling for extra texture.

• Make it Mini: Use a muffin tin with liners to create individual mini pies.

• Add Salt: Sprinkle flaky sea salt on top of the ganache for a sweet-salty twist.

• Vegan Version: Use dairy-free cream cheese, coconut whipped cream, and vegan chocolate.

Serving Suggestions

• Serve chilled with a drizzle of caramel or extra whipped cream.

• Great for pairing with coffee or a cold glass of milk.

• Garnish with chopped Reese’s cups or chocolate shavings for extra flair.

Storage Instructions

• Refrigerator: Store covered for up to 5 days.

• Freezer: Freeze tightly wrapped for up to 1 month. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use natural peanut butter?

Not recommended. Natural peanut butter tends to separate and may affect the texture. Use a traditional creamy brand for best results.

Can I make this ahead of time?

Absolutely! This pie is ideal for making 1–2 days in advance. Keep it chilled until ready to serve.

What can I use instead of whipped topping?

Homemade whipped cream works perfectly—just beat 1 cup of cold heavy cream with 2 tablespoons of sugar until stiff peaks form.

Giant Reese’s Peanut Butter Cup Pie

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• Author: easysweetmeal
• Total Time: 25 minutes
• Yield: 8–10 servings 1x

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Description

Giant Reese’s Peanut Butter Cup Pie – A no-bake dream with a chocolate cookie crust, creamy peanut butter filling, and smooth ganache topping. Decadent, easy, and perfect for any sweet craving!

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Ingredients

Scale 1x2x3x

• 2 cups chocolate cookie crumbs (about 20–24 Oreos, finely crushed)

• ½ cup unsalted butter, melted

• 1 ½ cups creamy peanut butter

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 ½ cups whipped topping or whipped cream

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

• 1 tbsp unsalted butter (optional, for added shine)

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Instructions

1. Make the Crust

• In a medium bowl, mix the chocolate cookie crumbs with melted butter until evenly coated.

• Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.

• Refrigerate for 20–30 minutes until set.

2. Prepare the Peanut Butter Filling

• In a large mixing bowl, beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

• Gently fold in the whipped topping or whipped cream until fully incorporated.

• Spoon the filling into the chilled crust and smooth the top with a spatula.

3. Chill the Pie

• Cover and refrigerate for at least 1 hour to allow the filling to firm up before adding the ganache.

4. Make the Ganache Topping

• Heat heavy cream in a saucepan or microwave until just simmering.

• Pour the hot cream over the chocolate chips in a bowl and let sit for 1–2 minutes.

• Stir until the mixture is completely smooth. Add butter if using.

• Pour the ganache over the chilled filling and smooth out evenly.

• Return the pie to the fridge for at least 30 minutes, or until set.

Notes

• For an even richer flavor, try mixing in a little espresso powder to the ganache.

• This pie is best served chilled and firm, not at room temperature.

• For parties, slice ahead of time and serve each piece in a cupcake liner for easy grabbing

• Prep Time: 25 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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