If you adore the rich, creamy combination of peanut butter and chocolate, you’re in for a real treat with this Giant Reese’s Peanut Butter Cup Pie Recipe. It’s a luscious, no-bake dessert that captures the essence of everyone’s favorite candy in one giant, shareable pie. Creamy peanut butter filling resting on a chocolate cookie crust under a silky chocolate ganache creates a symphony of flavors and textures that will have you coming back for seconds and thirds. Whether it’s a family gathering or a special occasion, this pie is sure to be the star of the dessert table.
Ingredients You’ll Need
This Giant Reese’s Peanut Butter Cup Pie Recipe calls for simple yet essential ingredients that come together beautifully to create an irresistible dessert. Each component brings its own unique touch, from the crunchy chocolate cookie crust that sets the base, to the velvety peanut butter filling that melts in your mouth, and finally the rich, glossy chocolate ganache that ties it all together.
- Chocolate sandwich cookies (25-30): Finely crushed to form a sturdy, chocolatey crust that perfectly complements the filling.
- Unsalted butter (6 tablespoons): Melted to bind the cookie crumbs, adding richness and helping the crust hold its shape.
- Cream cheese (8 ounces, softened): Creates a smooth and tangy base for the peanut butter filling.
- Creamy peanut butter (1 cup): The heart of the filling, providing that signature flavor and luscious creaminess.
- Powdered sugar (1 ½ cups, sifted): Sweetens the filling with a silky texture while balancing the peanut butter’s saltiness.
- Frozen whipped topping (8 ounces, thawed): Adds lightness and a fluffy texture to the filling that makes the pie dreamy.
- Semi-sweet chocolate chips (1 cup): Used for the ganache to deliver a rich chocolate finish with just the right amount of sweetness.
- Heavy cream (½ cup): Combined with chocolate chips to make a smooth, glossy ganache.
- Vanilla extract (½ teaspoon): Enhances the chocolate ganache with a subtle depth of flavor.
- Optional garnishes: Mini Reese’s peanut butter cups or chocolate shavings to add a fun and decorative touch.
How to Make Giant Reese’s Peanut Butter Cup Pie Recipe
Step 1: Prepare the Crust
Start by crushing your chocolate sandwich cookies into fine crumbs—this is the foundation of your pie, so make sure there are no large chunks. Mix these crumbs with melted unsalted butter so the mixture holds together well. Press it firmly into the bottom of a 9-inch pie plate, creating an even layer all around. Chill it in the fridge for at least 15-20 minutes; this step is key to getting a crust that’s perfectly set and ready to cradle your filling.
Step 2: Make the Peanut Butter Filling
Next, beat the softened cream cheese until completely smooth. This helps avoid any lumps and ensures a creamy texture for your filling. Add in the creamy peanut butter and beat again until the mixture is fully combined and silky. Slowly add the sifted powdered sugar, beating until the filling is perfectly smooth. Finally, gently fold in the thawed whipped topping—this adds a lovely lightness and fluffy texture that makes the filling almost melt in your mouth. Take care not to overmix here; you want that airy feel intact.
Step 3: Assemble the Pie
Spread the luscious peanut butter filling evenly over the chilled crust, smoothing the top with a spatula for a beautiful finish. Pop the pie into the refrigerator and let it set for 1 to 2 hours at minimum; this allows the filling to firm up nicely before you add the chocolate topping. Patience here means a neater slice and a better texture that’s not too soft.
Step 4: Create the Chocolate Ganache
To make that luxurious, glossy topping, combine your semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in 15-second increments, stirring after each session until it’s completely melted and smooth. Stir in the vanilla extract for an extra flavor boost. Let the ganache cool just a bit for 10 to 15 minutes—it should still be pourable but not too hot, so it sets perfectly atop the filling without melting it.
Step 5: Chill and Serve
Pour the velvety ganache evenly over the peanut butter filling, letting it flow to the edges for a flawless rooftop. Refrigerate the pie for at least 4 hours, though overnight chilling is best—it gives the ganache time to fully set while the flavors meld together into one unforgettable dessert. When serving, slice carefully with a sharp knife to showcase layers of chocolate crust, peanut butter filling, and glossy ganache.
How to Serve Giant Reese’s Peanut Butter Cup Pie Recipe
Garnishes
Topping your Giant Reese’s Peanut Butter Cup Pie Recipe with mini Reese’s peanut butter cups or chocolate shavings instantly elevates the presentation and adds adorable texture. You can even sprinkle a tiny pinch of sea salt to balance the sweetness and highlight the peanut butter flavor—trust me, it’s a game changer!
Side Dishes
This decadent pie pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The cool creaminess complements the richness of the pie and adds a refreshing contrast. For a fruity balance, consider a small bowl of fresh berries on the side to cleanse the palate.
Creative Ways to Present
For a fun twist, serve mini versions of the Giant Reese’s Peanut Butter Cup Pie Recipe in individual clear cups layered beautifully with whipped cream and crushed cookie crumbs. This makes it perfect for parties or when you want to wow guests with style. You could also drizzle warm caramel or extra chocolate sauce over each slice just before serving for an indulgent finish.
Make Ahead and Storage
Storing Leftovers
Your Giant Reese’s Peanut Butter Cup Pie Recipe keeps beautifully in the fridge, covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 4 days—so if you want to savor it slowly, you’re in luck!
Freezing
If you want to keep the pie longer, freezing is a great option. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It freezes well for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge before serving for the best texture.
Reheating
This pie is best enjoyed chilled, so reheating isn’t recommended. However, if you prefer the ganache slightly softened, letting it sit at room temperature for 15-20 minutes before slicing works wonders without compromising the pie’s structure.
FAQs
Can I use natural peanut butter in this Giant Reese’s Peanut Butter Cup Pie Recipe?
Natural peanut butter tends to separate and may affect the texture of the filling. It’s best to use creamy peanut butter that is well blended and has a stable consistency for the smoothest filling.
Do I have to use a refrigerated crust for this pie?
Yes, chilling the crust helps it set firmly and avoid crumbling when sliced. Pressing the crust tightly and refrigerating it for at least 15-20 minutes is an important step.
Can I substitute the whipped topping with homemade whipped cream?
Absolutely! Freshly whipped cream can add an extra touch of decadence, just be sure to fold it in gently to keep that airy texture.
Is this pie gluten-free?
The recipe as written uses chocolate sandwich cookies which contain gluten. To make it gluten-free, substitute those cookies for a gluten-free chocolate cookie of your choice.
How can I make this pie dairy-free?
You can try dairy-free cream cheese, peanut butter, and whipped topping alternatives, along with dairy-free chocolate chips and plant-based cream for the ganache. The texture might vary slightly but the flavors will still shine.
Final Thoughts
This Giant Reese’s Peanut Butter Cup Pie Recipe is truly a showstopper that feels like a special indulgence every time. It’s easy to make, requires no baking, and brings together some of the most beloved flavors in one magical dessert. I can’t wait for you to make it and share it with your loved ones—because the joy of peanut butter and chocolate is even sweeter when you experience it together.
Print
Giant Reese’s Peanut Butter Cup Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Giant Reese’s Peanut Butter Cup Pie is a rich and creamy dessert featuring a chocolate cookie crust, a luscious peanut butter cream cheese filling, and a smooth semi-sweet chocolate ganache topping. Perfect for peanut butter and chocolate lovers, this no-bake pie comes together quickly and is best served chilled for a deliciously indulgent treat.
Ingredients
For the Crust:
- 25–30 chocolate sandwich cookies (e.g., Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter (not natural separating kind)
- 1 ½ cups powdered sugar, sifted
- 1 (8 ounce) container frozen whipped topping, thawed (e.g., Cool Whip)
For the Chocolate Ganache:
- 1 cup (about 6 ounces) semi-sweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Optional Garnish:
- Mini Reese’s peanut butter cups or chocolate shavings for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies with melted unsalted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form an even crust. Place it in the refrigerator to chill and set for 15 to 20 minutes.
- Make the Peanut Butter Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the creamy peanut butter and continue to beat until fully combined. Gradually add sifted powdered sugar and beat the mixture until smooth and well incorporated. Gently fold in the thawed frozen whipped topping (such as Cool Whip) using a spatula, mixing just until no streaks remain to keep the filling light and fluffy.
- Assemble the Pie: Spread the peanut butter filling evenly over the chilled cookie crust, smoothing the top with a spatula. Refrigerate the pie for 1 to 2 hours to allow the filling to set properly.
- Create the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave on high in 15-second intervals, stirring well after each burst until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Allow the ganache to cool slightly at room temperature for 10 to 15 minutes, ensuring it is pourable but not too hot.
- Chill and Serve: Pour the cooled chocolate ganache over the set peanut butter filling, spreading it gently to cover the entire surface. Return the pie to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set the ganache and meld flavors. Before serving, optionally garnish with mini Reese’s peanut butter cups or chocolate shavings for added decoration and texture. Serve chilled and enjoy this decadent treat.
Notes
- For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use regular creamy peanut butter rather than natural, as it has a more consistent texture and sweetness.
- Chilling times are essential for the pie to set properly; plan ahead to allow for these resting periods.
- Microwaving ganache in short intervals prevents burning and helps achieve a smooth texture.
- Optional garnishes add visual appeal and extra peanut butter flavor.
