Giant Reese’s Peanut Butter Cup Pie

This Giant Reese’s Peanut Butter Cup Pie is a dream come true for anyone who loves the classic chocolate and peanut butter combo. I layer a rich chocolate cookie crust, a thick and creamy peanut butter filling, and a luscious chocolate ganache topping to create a pie that looks and tastes just like an oversized Reese’s—only better.

Why You’ll Love This Recipe

I love how over-the-top and fun this pie is. It’s rich, indulgent, and surprisingly easy to put together. The no-bake peanut butter filling is silky and smooth, and the chocolate layers give it that unmistakable Reese’s flavor. It’s perfect for parties, holidays, or whenever I want to wow a crowd with a showstopping dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate sandwich cookies (like Oreos), crushed

• Butter, melted

• Creamy peanut butter

• Powdered sugar

• Cream cheese, softened

• Whipped topping or heavy cream (whipped)

• Semi-sweet or milk chocolate chips

• Heavy cream (for ganache)

• Peanut butter cups (optional, for garnish)

Directions

1. I start by mixing crushed chocolate cookies with melted butter to form the crust, then press it into a pie dish and chill until firm.

2. In a large bowl, I beat together peanut butter, powdered sugar, and cream cheese until smooth.

3. I gently fold in whipped topping or whipped cream to create a light, fluffy texture.

4. I spread the peanut butter filling evenly over the chilled crust and return it to the fridge to set.

5. While the filling chills, I make the ganache by heating heavy cream and pouring it over chocolate chips, then stirring until smooth and glossy.

6. I pour the ganache over the peanut butter layer and smooth the top with a spatula.

7. For a final touch, I add chopped or whole mini peanut butter cups on top and let the pie chill for at least 2 hours before slicing.

Servings and timing

This pie serves 10–12 slices and takes about 30 minutes to prepare, plus at least 2 hours to chill before serving.

Variations

• I’ve made a graham cracker crust or even a pretzel crust for a salty-sweet twist.

• I sometimes swirl in melted peanut butter on top of the ganache before chilling.

• For a more intense chocolate flavor, I use dark chocolate instead of milk.

• I’ve added a layer of crushed peanuts between the filling and ganache for extra crunch.

• Mini versions in cupcake liners are great for individual servings or parties.

Storage/Reheating

I store the pie in the refrigerator, covered, for up to 5 days. It actually tastes even better the next day as the flavors settle. This pie can also be frozen—just wrap it tightly and freeze for up to 1 month. I let it thaw in the fridge before serving. No reheating needed.

FAQs

Can I use natural peanut butter?

I can, but I prefer using a thick, no-stir variety for the best texture. Natural peanut butter can be oily and may not set as well.

Is this pie really no-bake?

Yes, the whole pie is no-bake. I just chill it between layers to help it set. Super simple.

Can I make this ahead of time?

Definitely. I often make it the night before a gathering so it has plenty of time to chill and firm up.

What size pie dish should I use?

I use a 9-inch deep-dish pie plate or a springform pan to get that dramatic, oversized peanut butter cup look.

Can I use homemade whipped cream?

Yes, and I often do. I whip heavy cream with a bit of sweetener until stiff peaks form—it makes the filling extra fluffy and rich.

Conclusion

This Giant Reese’s Peanut Butter Cup Pie is the ultimate dessert for peanut butter lovers. With its creamy filling, crunchy crust, and smooth chocolate topping, it’s everything I love about the iconic candy turned into an epic, shareable treat. It’s rich, indulgent, and always the first dessert to disappear.