Giant Reese’s Peanut Butter Cup Pie

This Giant Reese’s Peanut Butter Cup Pie is a chocolate-peanut butter lover’s dream come true. It’s rich, creamy, and indulgent—just like a Reese’s, but in pie form and made to share (or not). With a crunchy chocolate cookie crust, a luscious peanut butter cheesecake-style filling, and plenty of chopped Reese’s packed inside and on top, this no-bake dessert is as fun to make as it is to eat.

Why You’ll Love This Recipe

I love how this pie combines everything I crave in a dessert: rich chocolate, silky peanut butter, and creamy filling—all in one giant, show-stopping slice. It’s surprisingly easy to make, doesn’t require any complicated baking steps, and always gets rave reviews when I bring it to parties or make it for family. It looks like it came from a bakery, but I get to take all the credit at home.

Ingredients

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

1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
4 large Reese’s Peanut Butter Cups, chopped
1/2 cup mini Reese’s Peanut Butter Cups, halved (for topping)
1/4 cup chocolate syrup, for drizzling

Directions

1. I preheat the oven to 350°F (175°C).

2. In a bowl, I mix the chocolate cookie crumbs with the melted butter until the texture feels like wet sand.

3. I press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form a crust.

4. I bake the crust for 8 minutes, then set it aside to cool completely.

5. In a large mixing bowl, I beat the softened cream cheese until smooth and fluffy.

6. I add in the peanut butter, powdered sugar, and vanilla extract, and mix until it’s all smooth and fully blended.

7. In a separate bowl, I whip the heavy cream until stiff peaks form.

8. I gently fold the whipped cream into the peanut butter mixture, making sure not to deflate it.

9. I stir in the chopped large Reese’s and pour the mixture into the cooled pie crust, smoothing the top.

10. I refrigerate the pie for at least 4 hours, or until fully set—overnight is even better.

11. Just before serving, I top the pie with halved mini Reese’s and drizzle generously with chocolate syrup.

Servings and timing

This recipe makes 8 generous servings.
Prep time: 20 minutes
Bake time: 8 minutes
Total time: 4 hours 28 minutes

Variations

• I sometimes use an Oreo crust or pre-made chocolate graham crust for convenience.

• For a salty twist, I sprinkle crushed pretzels or sea salt flakes on top.

• Swapping in crunchy peanut butter gives the filling a little extra texture.

• I’ve added a swirl of melted chocolate or Nutella into the filling for extra richness.

Storage/Reheating

I store the pie in the refrigerator, covered, for up to 5 days. It also freezes well—just wrap it tightly and freeze for up to 1 month. I thaw it in the fridge overnight before serving. No reheating needed; it’s best served chilled.

FAQs

Can I make this pie ahead of time?

Yes, I often make it the night before so it has plenty of time to chill and set.

Do I have to bake the crust?

I recommend baking it briefly to help it hold its shape, but if I’m in a rush, I’ve skipped it and just chilled the crust for at least an hour before adding the filling.

Can I use whipped topping instead of whipped cream?

Yes, I’ve used whipped topping like Cool Whip before—it works well and saves time.

What kind of peanut butter works best?

I always use creamy, shelf-stable peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter can separate and make the filling oily.

How do I get clean slices?

I dip a sharp knife in hot water and wipe it clean between each cut—it makes the slices neat and keeps the filling from sticking.

Conclusion

This Giant Reese’s Peanut Butter Cup Pie is the ultimate dessert for anyone who loves the combo of chocolate and peanut butter. It’s rich, creamy, and loaded with candy goodness in every bite. Whether I’m celebrating something special or just want to impress with minimal effort, this pie is always a crowd-pleaser—and yes, it’s just as irresistible as it sounds.