Giant Reese’s Peanut Butter Cup Pie (No-Bake & Creamy)

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A peanut butter lover’s dream, this Giant Reese’s Peanut Butter Cup Pie tastes just like your favorite candy—but better. With a crunchy Oreo cookie crust, a rich and fluffy peanut butter filling, and a luscious chocolate ganache topping, this indulgent no-bake pie is pure dessert bliss. Whether you’re hosting a party, feeding a crowd, or just craving something ridiculously decadent, this pie delivers bold flavor in every bite.

This is comfort food dessert at its finest—creamy, chocolatey, peanut buttery, and completely irresistible. Best of all? It’s surprisingly easy to make, no oven required.

Why You’ll Love This Recipe

• No-bake and fuss-free—no oven required

• Tastes like a giant Reese’s cup

• Perfect for birthdays, potlucks, and holidays

• Kid-approved and crowd-pleasing

• Creamy, chocolatey, and ultra-rich

• Can be made ahead for easy entertaining

Ingredient Breakdown

• Chocolate Cookie Crumbs: Forms the crunchy crust that mimics the texture of a Reese’s cup shell.

• Butter: Binds the cookie crumbs and gives the crust richness.

• Creamy Peanut Butter: Delivers that classic Reese’s flavor and a silky filling.

• Cream Cheese: Adds structure and creaminess to the filling.

• Powdered Sugar: Sweetens the peanut butter mixture without grittiness.

• Vanilla Extract: Enhances the flavor of the filling.

• Whipped Topping or Cream: Lightens the filling and makes it airy and smooth.

• Chocolate Chips: Melt into a rich ganache topping.

• Heavy Cream: Combines with chocolate to make the glossy ganache.

• Butter (optional): Adds shine and smoothness to the ganache.

Step-by-Step Instructions

1. Make the Crust
   In a medium bowl, mix crushed chocolate cookies with melted butter. Stir until evenly combined, then press into the bottom and sides of a 9-inch pie dish. Refrigerate for 20–30 minutes until firm.

2. Make the Peanut Butter Filling
   Beat peanut butter, cream cheese, powdered sugar, and vanilla in a large bowl until smooth and creamy. Gently fold in the whipped topping or whipped cream until well blended. Pour filling into the chilled crust and smooth the top.

3. Chill the Pie
   Cover and refrigerate for at least 1 hour to allow the filling to set.

4. Prepare the Ganache
   Heat heavy cream in the microwave or stovetop until just simmering. Pour over chocolate chips and let sit for 1–2 minutes. Stir until smooth. Stir in butter if using. Pour ganache over the chilled filling and spread evenly.

5. Set the Ganache
   Refrigerate the pie for another 30–45 minutes until the ganache is firm. Slice and serve chilled.

Pro Tips

• Use full-fat cream cheese for best texture.

• For clean slices, dip your knife in hot water and wipe clean between cuts.

• Chill each layer thoroughly before adding the next.

• Use stabilized whipped cream if you’re not using whipped topping.

• Garnish with chopped Reese’s cups or peanut butter chips for extra flair.

Ingredient Swaps or Variations

• Swap Oreos for graham crackers or chocolate teddy grahams for a different crust.

• Add crushed pretzels to the crust for a salty-sweet twist.

• Use dark chocolate chips for a richer ganache.

• Add a swirl of caramel sauce to the filling.

• Make mini versions using muffin tins or ramekins.

Serving Suggestions

• Serve chilled with a tall glass of milk or hot coffee.

• Top with whipped cream and chopped Reese’s cups.

• Pair with a scoop of vanilla or chocolate ice cream.

Make Ahead + Storage Tips

• Make Ahead: You can prepare this pie 1–2 days in advance and keep it chilled until ready to serve.

• Storage: Store leftovers in the refrigerator, tightly covered, for up to 5 days.

• Freezing: Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I use natural peanut butter?
It’s best to use conventional creamy peanut butter, as natural versions can separate and make the filling oily.

Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip works well and offers added stability.

How do I make this gluten-free?
Use gluten-free chocolate sandwich cookies for the crust.

Can I freeze this pie?
Yes! Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Can I make this in a springform pan?
Absolutely. A 9-inch springform pan makes slicing and serving even easier.

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