Description

This Giant Reese’s Peanut Butter Cup Pie is a decadent no-bake dessert featuring a chocolate sandwich cookie crust, creamy peanut butter filling, and a rich chocolate ganache topping. Perfect for peanut butter lovers, this pie combines smooth cream cheese and peanut butter, lightened with whipped topping, and is garnished with optional Reese’s mini cups or chocolate shavings for extra indulgence.

Ingredients

Scale

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

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Instructions

Prepare the Crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies with the melted unsalted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a crust. Chill the crust in the refrigerator for 15-20 minutes to set.
Make the Peanut Butter Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add the creamy peanut butter and continue beating until fully combined and smooth. Gradually add the sifted powdered sugar and beat until smooth and no lumps remain. Gently fold in the thawed frozen whipped topping until just combined and no streaks remain, creating a light, airy filling.
Assemble the Pie: Spread the prepared peanut butter filling evenly into the chilled cookie crust. Smooth the surface with a spatula. Cover and refrigerate the pie for 1 to 2 hours so the filling firms up and sets properly.
Create the Chocolate Ganache: Place the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave the mixture in 15-second intervals, stirring well after each interval, until the chocolate is fully melted and the mixture is smooth and glossy. Stir in the vanilla extract to enhance the flavor. Allow the ganache to cool slightly for 10-15 minutes so it thickens but is still pourable.
Chill and Serve: Pour the cooled ganache evenly over the chilled peanut butter filling, spreading gently with a spatula to cover the surface. Refrigerate the completed pie for at least 4 hours, or preferably overnight, to allow the ganache to fully set. Before serving, optionally garnish with mini Reese’s peanut butter cups or chocolate shavings for an extra festive touch. Serve the pie chilled for best texture and flavor.

Notes

Use a creamy, non-natural peanut butter to avoid separating or grainy texture in the filling.
Be sure to sift the powdered sugar to prevent lumps in the filling.
If you don’t have a microwave, you can gently melt the chocolate chips and cream together in a heatproof bowl over a pot of simmering water (double boiler method).
The pie is best served chilled and can be stored in the refrigerator for up to 3 days.
To make cutting easier, allow the pie to chill overnight to fully firm up.