If you are a fan of the classic chocolate and peanut butter combination, this Giant Reese’s Peanut Butter Cup Pie will quickly become your new favorite indulgence. Inspired by the beloved candy, this oversized version transforms those familiar flavors into a rich, sliceable dessert that feels both nostalgic and impressive. With a chocolate cookie crust, a thick and creamy peanut butter filling, and a smooth chocolate topping, every layer delivers bold flavor and irresistible texture.
The first time I made this, I slightly chilled the crust before adding the filling, and it helped create cleaner, sharper layers once sliced. It is the kind of dessert that requires no oven time yet looks like it came straight from a specialty bakery. Perfect for birthdays, gatherings, or simply satisfying a serious sweet craving, this pie is pure comfort in every bite.
Why You’ll Love This Recipe
This dessert combines simple ingredients with dramatic presentation. It requires no baking, comes together quickly, and delivers that iconic chocolate-peanut butter flavor in a thick, creamy pie form that everyone loves.
Print
Giant Reese’s Peanut Butter Cup Pie – The Ultimate No-Bake Chocolate Peanut Butter Dessert
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
An indulgent no-bake dessert featuring a thick, creamy peanut butter filling layered over a chocolate cookie crust and topped with a rich chocolate ganache, inspired by a giant Reese’s Peanut Butter Cup.
Ingredients
- For the crust:
- 24 chocolate sandwich cookies, crushed
- 5 tablespoons (70 g) unsalted butter, melted
- For the filling:
- 1 1/2 cups (360 g) creamy peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/4 cups (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the topping:
- 1 1/2 cups (250 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
Instructions
- In a bowl, mix crushed chocolate sandwich cookies with melted butter until evenly combined. Press firmly into the bottom of a 9-inch pie pan. Refrigerate for 20–30 minutes to set.
- In a large bowl, beat together peanut butter and softened butter until smooth and creamy.
- Add powdered sugar, vanilla extract, and salt. Mix until fully combined and thick.
- Spread the peanut butter mixture evenly over the chilled crust. Smooth the top with a spatula.
- In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2–3 minutes, then stir until smooth to form ganache.
- Pour chocolate ganache over the peanut butter layer and spread evenly.
- Refrigerate the pie for at least 2–3 hours, or until fully set.
- Slice and serve chilled.
Notes
- For cleaner slices, run a knife under hot water and wipe dry before cutting.
- You can use a graham cracker crust instead of chocolate cookies if preferred.
- Store covered in the refrigerator for up to 5 days.
- Freeze for 30 minutes before serving for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chocolate Sandwich Cookies
Crushed chocolate sandwich cookies form the rich, slightly crunchy base of the pie. They provide structure and deep chocolate flavor.
Unsalted Butter
Melted butter binds the cookie crumbs together to create a firm, sliceable crust once chilled.
Creamy Peanut Butter
Creamy peanut butter is the star of the filling. It creates a smooth, thick texture and bold nutty flavor.
Powdered Sugar
Powdered sugar sweetens the filling while keeping it smooth and stable without graininess.
Cream Cheese
Cream cheese adds structure and a subtle tang, balancing the sweetness and enhancing creaminess.
Vanilla Extract
Vanilla rounds out the flavors and enhances both chocolate and peanut butter notes.
Semi-Sweet Chocolate Chips
These are melted to create the rich chocolate topping that mimics the outer layer of a peanut butter cup.
Heavy Cream
Heavy cream helps create a smooth, glossy chocolate ganache topping that sets beautifully.
Directions
Begin by preparing the crust. Crush the chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Combine the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Refrigerate for at least 20 minutes to set.
In a large mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Ensure there are no lumps for the best texture.
Spread the peanut butter filling evenly over the chilled crust, smoothing the top with a spatula. Place the pie back in the refrigerator while preparing the topping.
In a small saucepan, heat the heavy cream until just simmering. Pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the peanut butter layer.
Spread the chocolate topping evenly and refrigerate the pie for at least 2–3 hours, or until fully set. Slice with a sharp knife for clean layers.
Equipment needed : Must-Have Tools to Get Rolling
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filli
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
Servings: 10 slices
Preparation time: 25 minutes
Chilling time: 2–3 hours
Total time: Approximately 3 hours
Storage/reheating
Store the pie covered in the refrigerator for up to 5 days. For best texture, allow slices to sit at room temperature for about 10 minutes before serving. This dessert is not recommended for reheating but can be frozen for up to 2 months if tightly wrapped.
Variations and Customizations
This pie can be easily customized depending on your preferences. For extra crunch, stir chopped roasted peanuts into the peanut butter filling. I once added a thin layer of caramel between the crust and the filling, and it created a delicious sweet-salty contrast.
If you prefer a darker chocolate flavor, use dark chocolate chips instead of semi-sweet. For a sweeter finish, milk chocolate works beautifully and mimics the candy even more closely.
You can also add a pinch of sea salt on top of the ganache for a sophisticated touch. For a lighter version, substitute part of the cream cheese with whipped topping to create a fluffier filling.
If you need a gluten-free option, simply use gluten-free chocolate sandwich cookies for the crust. For a dairy-free adaptation, use plant-based butter, dairy-free cream cheese, and coconut cream in place of heavy cream.
Mini versions can be made in cupcake liners for individual servings, adjusting the chilling time slightly.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 560 kcal |
| Protein | 9 g |
| Carbohydrates | 48 g |
| Fat | 38 g |
| Saturated Fat | 16 g |
| Fiber | 3 g |
| Sugar | 36 g |
| Sodium | 320 mg |
Values are estimates and may vary depending on ingredient brands and exact measurements used.
Expert Tips & Customizations
Chill the Crust First
Pre-chilling ensures a firm base and clean layers.
Use Room Temperature Cream Cheese
This prevents lumps in the filling.
Let Ganache Cool Slightly
Pouring slightly cooled ganache prevents melting the peanut butter layer.
Slice with a Warm Knife
Dip the knife in warm water and wipe clean between cuts for neat slices.
Refrigerate Fully Before Serving
Proper chilling guarantees the pie holds its shape.
FAQs
Can I make this pie ahead of time?
Yes, it can be prepared up to two days in advance and kept refrigerated.
Can I use natural peanut butter?
It is not recommended, as natural peanut butter can be too oily and affect texture.
How do I make the crust firmer?
Press it firmly into the pan and chill thoroughly before adding the filling.
Can I freeze the pie?
Yes, freeze tightly wrapped for up to two months and thaw in the refrigerator.
What size pie pan should I use?
A standard 9-inch pie pan works best for proper thickness.
Can I reduce the sugar?
You can slightly reduce powdered sugar, though it may affect stability and sweetness.
Conclusion
Giant Reese’s Peanut Butter Cup Pie is a show-stopping dessert that transforms a beloved candy flavor into a rich, creamy, sliceable treat. With its chocolate cookie crust, thick peanut butter filling, and glossy chocolate topping, it delivers indulgence in every bite. Whether for celebrations or everyday cravings, this pie is guaranteed to impress.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!