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Giant Reese’s Peanut Butter Cup Pie

Giant Reese’s Peanut Butter Cup Pie

This indulgent no-fail Giant Reese’s Peanut Butter Cup Pie features a buttery graham cracker crust, creamy peanut butter cheesecake filling, and a silky chocolate ganache topping loaded with mini Reese’s cups — the ultimate treat for chocolate and peanut butter lovers!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1.25 cups heavy whipping cream, divided
  • 1 tsp vanilla extract
  • 2 cups mini Reese’s peanut butter cups, chopped (divided)
  • 1 cup milk chocolate chips

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Saucepan
  • refrigerator
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly coated.
  3. Press the mixture into the bottom and sides of a 9-inch pie dish to form an even crust.
  4. Bake for 8–10 minutes or until slightly golden. Remove from oven and let cool completely.
  5. In a large bowl, beat together peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
  6. In a separate bowl, whip 1 cup heavy whipping cream and vanilla extract until stiff peaks form.
  7. Gently fold the whipped cream into the peanut butter mixture until smooth and fully combined.
  8. Stir in 1½ cups chopped mini Reese’s peanut butter cups.
  9. Spread the peanut butter filling evenly into the cooled graham cracker crust.
  10. Refrigerate the pie for at least 3 hours or overnight to allow the filling to firm up.
  11. In a small saucepan over low heat, melt the chocolate chips with ¼ cup heavy cream, stirring until smooth.
  12. Pour the melted chocolate mixture over the chilled pie and spread evenly to cover the filling.
  13. Sprinkle the remaining chopped mini Reese’s peanut butter cups on top.
  14. Return the pie to the refrigerator for about 30 minutes to let the chocolate topping firm up before serving.

Notes

For best results, chill the pie overnight before serving. You can swap milk chocolate chips for semi-sweet for a richer flavor. Store leftovers covered in the refrigerator for up to 4 days. Perfect for holidays, birthdays, or when you crave a giant Reese’s moment!