I love making this Giant Reese’s Peanut Butter Cup Pie when I want a dessert that feels nostalgic, indulgent, and guaranteed to impress. It combines a rich chocolate cookie crust with a creamy peanut butter filling that tastes just like a giant Reese’s cup, but even better because it’s homemade.
Why You’ll Love This Recipe
I enjoy this recipe because it’s no-bake, simple to prepare, and packed with classic chocolate and peanut butter flavor. I like how creamy the filling turns out, and I appreciate that it looks fancy without requiring complicated steps. This is one of those desserts I make when I want big reactions with minimal effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups chocolate cookie crumbs
1/2 cup melted butter
1 1/2 cups creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup milk chocolate chips
2 tablespoons peanut butter
Directions
I start by mixing the chocolate cookie crumbs with the melted butter until they are evenly combined. I press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish, then I place it in the refrigerator to chill while I prepare the filling.
In a large bowl, I beat the softened cream cheese until smooth. I add the peanut butter, powdered sugar, and vanilla extract, and I mix until the filling is creamy and well blended.
In a separate bowl, I whip the heavy cream until stiff peaks form. I gently fold the whipped cream into the peanut butter mixture, taking care not to deflate it. I spread the filling evenly over the chilled crust and smooth the top.
For the chocolate topping, I melt the chocolate chips with the peanut butter until smooth. I pour this mixture over the pie and spread it evenly. I refrigerate the pie for at least 4 hours, or until fully set, before slicing and serving.
Servings And Timing
I usually cut this pie into 8 generous slices.
Prep time is about 20 minutes.
Chilling time takes around 4 hours.
Total time comes to approximately 4 hours and 20 minutes.
Storage/Reheating
I store this pie covered in the refrigerator, where it stays fresh for up to 4 days. I don’t reheat it, since it’s meant to be served chilled. If I want cleaner slices, I let it sit at room temperature for about 5 minutes before cutting.
FAQs
Can I use crunchy peanut butter instead of creamy?
I can use crunchy peanut butter if I want extra texture, but I prefer creamy for the smooth, classic Reese’s-style filling.
Do I need to bake the crust?
I don’t bake the crust for this recipe. Chilling it in the refrigerator is enough to help it hold together.
Can I make this pie ahead of time?
I often make this pie a day in advance. It sets beautifully overnight and tastes even better the next day.
What kind of cookies work best for the crust?
I usually use chocolate sandwich cookies or chocolate graham crackers. Both give the crust a rich chocolate flavor.
Can I freeze this pie?
I sometimes freeze it for up to one month. I thaw it in the refrigerator overnight before serving.
Conclusion
I love how this Giant Reese’s Peanut Butter Cup Pie delivers bold flavor with very little effort. It’s creamy, chocolatey, and perfect for anyone who loves the classic peanut butter and chocolate combination. This is a dessert I’m always happy to make and even happier to share.
This Giant Reese’s Peanut Butter Cup Pie is a no‑bake dessert with a rich chocolate cookie crust and a creamy peanut butter filling, topped with a smooth chocolate layer. It tastes like a giant homemade Reese’s cup and is perfect for parties or anytime you want an indulgent treat.
Ingredients
2 cups chocolate cookie crumbs (such as chocolate sandwich cookies or chocolate graham crackers)
1/2 cup melted butter
1 1/2 cups creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup milk chocolate chips
2 tablespoons peanut butter (for the chocolate topping)
Instructions
In a bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom and slightly up the sides of a 9‑inch pie dish. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract. Mix until creamy and well blended.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold whipped cream into the peanut butter mixture until smooth.
Spread the peanut butter filling evenly over the chilled crust and smooth the top.
In a microwave‑safe bowl (or with a double boiler), melt the milk chocolate chips with 2 tablespoons peanut butter, stirring until smooth.
Pour the melted chocolate mixture over the pie and spread evenly. Refrigerate for at least 4 hours, or until fully set, before slicing.
Notes
Use crunchy peanut butter instead of creamy for added texture.
Substitute dark chocolate chips in the topping for a richer chocolate flavor.
Let the pie sit at room temperature 5–10 minutes before slicing for cleaner cuts.
Make ahead and refrigerate overnight for best flavor and texture.
Freeze the pie for up to one month; thaw in the refrigerator before serving.
