Giant Reese’s Peanut Butter Cup Pie
A rich, creamy, and indulgent no-bake dessert that combines a crunchy chocolate cookie crust with a creamy peanut butter filling and a silky chocolate ganache topping, crowned with Reese’s cups.
Ingredients
For the Crust
- 1.5 cups crushed chocolate sandwich cookies (Oreos), crumbs only
- 0.25 cups unsalted butter, melted
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Layer
- 8 oz semi-sweet chocolate chips
- 0.5 cups heavy cream
For the Topping
- 6-8 pieces giant Reese’s Peanut Butter Cups, halved
- to taste Additional mini Reese’s or peanut butter candies (optional)
Instructions
Prepare the Crust
- Mix the crushed cookie crumbs with the melted butter until the texture looks like wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Use the bottom of a glass to compact it well.
- Place the crust in the refrigerator while you prepare the filling.
Make the Peanut Butter Filling
- In a large bowl, beat together peanut butter and softened cream cheese until the texture is smooth and creamy.
- Add the powdered sugar and vanilla extract, then beat again until fully combined and fluffy.
- Spread the peanut butter mixture evenly over the chilled crust.
Prepare the Chocolate Ganache Layer
- Heat the heavy cream until it just begins to steam (do not boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1–2 minutes, then stir gently until the mixture becomes smooth and glossy.
- Spread the chocolate ganache over the peanut butter layer.
Decorate the Pie
- Arrange the halved Reese’s Peanut Butter Cups on top of the chocolate layer.
- Add mini Reese’s or other peanut butter candies around the edges or in the center, if desired.
Chill and Set
- Refrigerate the pie for at least 2 hours until fully set.
- Slice and serve.
Notes
Use full-fat cream cheese for the creamiest texture. Keep the pie refrigerated in an airtight container for up to 4 days, or freeze for longer storage.