I love how this pie delivers all the flavor of a Reese’s cup in a dramatic, crowd-sized format. It’s no-bake (unless I want to crisp the crust a bit), it slices beautifully, and it keeps well in the fridge or freezer. The filling is light and creamy thanks to whipped cream, and the ganache topping firms up just right—glossy, chocolatey, and rich. Whether it’s for a birthday, holiday, or just because, this pie never fails to wow.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chocolate Crust:
2½ cups chocolate cookie crumbs (I use Oreos with the filling removed)
½ cup unsalted butter, melted
Peanut Butter Filling:
1½ cups creamy peanut butter (not natural style)
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1¼ cups heavy whipping cream, whipped to stiff peaks
Chocolate Ganache Topping:
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
2 tablespoons butter (optional, for added shine)
Optional Garnish:
Mini Reese’s cups
Chopped peanuts
Chocolate drizzle
Peanut butter drizzle
Sea salt flakes
Directions
1. Make the Chocolate Crust I mix the cookie crumbs with melted butter until combined. Then I press the mixture into a 9-inch springform pan, going slightly up the sides. I chill it for 20–30 minutes, or sometimes bake it at 350°F for 10 minutes if I want it firmer.
2. Prepare the Peanut Butter Filling In a large bowl, I beat the cream cheese until smooth. Then I add the peanut butter, powdered sugar, and vanilla, mixing until thick and creamy.
3. Fold in the Whipped Cream I gently fold the whipped cream into the peanut butter mixture until it’s light and mousse-like. This keeps the texture fluffy and soft.
4. Assemble the Pie I spread the peanut butter filling into the chilled crust and smooth the top. I chill it for at least 1 hour before adding the ganache.
5. Make the Chocolate Ganache I heat the cream until it starts to simmer, then pour it over the chocolate chips and optional butter. I let it sit for 2 minutes, then stir until smooth and glossy. I let it cool slightly.
6. Finish the Pie I pour the ganache over the peanut butter filling and spread it evenly. I tap the pan lightly to remove any bubbles.
7. Chill Until Set I refrigerate the pie for 3–4 hours or overnight until the ganache is firm. Before slicing, I let it sit out for 10 minutes for the best texture.
Servings and timing
This pie serves 10 and takes about 25 minutes to prepare, with an additional 4–6 hours of chill time (or overnight). It’s a great make-ahead dessert for gatherings or when I want something impressive without the last-minute rush.
Variations
Crunchy Reese’s Pie – I fold chopped mini Reese’s cups into the filling for texture.
No-Bake Oreo Crust – I use a store-bought chocolate crust if I want a shortcut.
Milk Chocolate Version – I swap the semi-sweet chocolate with milk chocolate for a sweeter ganache.
Frozen Pie – I freeze the whole pie and serve it like an ice cream cake, perfect for summer.
Salted Topping – A sprinkle of flaky sea salt on the ganache gives it a perfect sweet-savory balance.
Storage/Reheating
I store the pie in the refrigerator, covered, for up to 5 days. For longer storage, I wrap it tightly in plastic wrap and freeze it for up to 2 months. When I freeze it, I let it thaw in the fridge overnight or slice and serve straight from frozen for an ice cream-like texture.
FAQs
Can I use natural peanut butter?
I don’t recommend it for this recipe. Natural peanut butter is often too oily or runny and can cause the filling to separate or not set properly.
Do I need a springform pan?
It helps a lot when removing the pie cleanly, but if I don’t have one, I use a deep pie dish and serve directly from it.
How do I get clean slices?
I warm a sharp knife under hot water, wipe it dry, and slice slowly. Repeating between slices keeps the layers neat and smooth.
Can I make it without cream cheese?
I’ve tried it without cream cheese, but the filling isn’t as stable or creamy. It’s possible, but the result will be softer and more mousse-like.
Is this pie overly sweet?
It’s sweet for sure, but the cream cheese and semi-sweet chocolate balance it well. I use unsweetened whipped cream and avoid adding extra sugar unless needed.
Conclusion
This Giant Reese’s Peanut Butter Cup Pie is a celebration in dessert form—decadent, nostalgic, and always a showstopper. I love how easy it is to make ahead, how rich every bite is, and how it brings the iconic candy flavor to life in such a big way. It’s the kind of dessert people talk about long after the last slice is gone.
1¼ cups heavy whipping cream, whipped to stiff peaks
→ Chocolate Ganache Topping
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
2 tablespoons butter (optional, for shine)
→ Optional Garnish
Mini Reese’s cups
Chopped peanuts
Chocolate drizzle
Peanut butter drizzle
Sea salt flakes
Instructions
Make the Crust:
Combine cookie crumbs and melted butter in a bowl.
Press into a 9-inch springform pan, covering the bottom and slightly up the sides.
Chill for 20–30 minutes, or bake at 350°F (175°C) for 10 minutes, then cool.
Make the Filling:
Beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla. Beat until thick and creamy.
Fold in Whipped Cream:
Gently fold the whipped cream into the peanut butter mixture until fully combined and mousse-like.
Assemble Pie:
Spread the filling into the crust and smooth the top. Chill for at least 1 hour.
Make Ganache:
Heat cream until simmering. Pour over chocolate chips and optional butter. Let sit 2 minutes, then stir until smooth and glossy. Let cool slightly.
Finish & Chill:
Pour ganache over filling and spread evenly. Tap to remove air bubbles. Chill for 3–4 hours, or overnight.
Garnish & Serve:
Top with Reese’s cups, peanuts, or drizzles if desired. Let sit 10 minutes at room temp before slicing with a warm knife.
Notes
Use regular peanut butter for smooth, stable filling.
Chill between steps for clean layering and easier slicing.
