Giant Reese’s Peanut Butter Cup

There is something wildly nostalgic and satisfying about a dessert that combines chocolate and peanut butter on a truly epic scale. This giant Reese’s peanut butter cup pie delivers all the rich flavor and creamy texture of your favorite candy but transforms it into a showstopping centerpiece. It is a no bake treat for the most part and comes together with a few staple ingredients layered for maximum flavor and impact. I started making this for special birthdays and now it is the number one request at every family celebration.

I love how this pie makes everyone’s eyes light up when it is unveiled at dessert. My youngest once called it a birthday miracle and honestly it always feels like just that.

Ingredients

• Chocolate cookie crumbs: Make up the crust and provide a deep cocoa base. Use Oreos with the filling scraped out for best structure and flavor
• Butter: Binds the crust so it cuts cleanly and adds richness. Use unsalted and melt gently for even mixing
• Creamy peanut butter: The star here. Avoid natural types for a smoother filling
• Cream cheese: Creates silky texture and helps the pie slice beautifully. Soften it well for the best blend
• Powdered sugar: Sweetens the filling and dissolves easily without any grittiness
• Vanilla extract: Brings warmth and highlights the peanut butter flavor. Choose pure vanilla if you can
• Heavy cream: For both the whipped filling and ganache makes the pie mousse-like and totally decadent. Cold cream whips best and yields fluffy peaks
• Semi sweet chocolate chips: For the ganache keep the topping from being too sweet. Opt for good quality chips for smoother melting
• Butter (for ganache): Optional but adds gorgeous shine. Use a pad of fresh butter not margarine
• Optional garnishes: Mini peanut butter cups, chopped peanuts, or a flurry of sea salt flakes add crunch and a bakery worthy finish

Instructions

Make the Chocolate Crust

Mix chocolate cookie crumbs with melted butter in a bowl until everything looks like damp sand. Using your hands or a measuring cup press the mixture firmly into the bottom and slightly up the sides of a nine inch springform pan. For a more stable crust you can bake it at three hundred fifty degrees Fahrenheit for ten minutes and cool but chilling for twenty to thirty minutes works too

Prepare the Peanut Butter Filling

Beat softened cream cheese in a large bowl until completely smooth and free of lumps. Add creamy peanut butter powdered sugar and vanilla extract. Beat this mixture until it is thick rich and creamy scraping the bowl to ensure every bit is well blended

Fold in Whipped Cream

In a separate chilled bowl whip heavy cream to stiff peaks. Using a spatula gently fold the whipped cream into the peanut butter mixture taking care to keep the filling light and airy. Fully combine until no streaks remain and the mix is mousse like

Assemble the Pie

Spoon the peanut butter filling into the cooled crust and spread evenly. Smooth the top with a spatula or offset knife for a polished look. Chill for at least one hour to set the structure before topping with ganache

Make the Chocolate Ganache

Warm heavy cream in a saucepan just to a simmer do not boil. Pour over chocolate chips and optional butter in a heatproof bowl. Let it stand two minutes then stir with a spatula until completely glossy and smooth. Allow it to cool slightly before pouring

Finish the Pie

Pour ganache over the chilled peanut butter filling. Gently spread to the edges letting it flow and self level. Tap the pan gently on the counter to release any air bubbles

Chill Until Set

Refrigerate the entire pie for three to four hours or overnight so the filling and ganache are set firm and ready to slice

My favorite ingredient is always the peanut butter itself. When I was a kid anything with peanut butter was my dream snack. It is even better when it is made into a huge dessert you can share with everyone. Serve a wedge and you are instantly the hero of the party

Storage Tips

Keep the pie in the refrigerator covered tightly with plastic wrap or foil to prevent the filling from drying out. You can store the pie for up to four days in the fridge and it stays creamy. For longer storage slice and freeze individual portions on a sheet pan then wrap well and store for up to two months

Ingredient Substitutions

Try using gluten free chocolate cookies for a gluten free version of the crust. Swap in almond butter or cashew butter if you are out of peanut butter but keep to the non natural creamy kinds for best consistency. Bittersweet chocolate can be used instead of semisweet if you love a slightly more intense ganache

Serving Suggestions

Top with mini Reese’s cups chopped peanuts or a thread of caramel for a fun variation. A small dollop of whipped cream and a sprinkle of sea salt flakes really take it over the top. Serve ultra chilled on a hot day or slightly softened for the best mousse like bite

Cultural and Historical Notes

The combination of chocolate and peanut butter is an American classic with roots in early candy making traditions. Giant layered pies like this grew in popularity because they make bold party centerpieces with crowd pleasing flavors. There is something about the familiar taste of a store bought Reese’s made even more impressive in homemade form

Seasonal Adaptations

In summer serve straight from the fridge for a refreshing cool slice. In cooler months add a sprinkle of warm spices like cinnamon to the crust for a cozy twist. At Halloween or parties decorate with festive candies or orange and black drizzle

This pie is incredibly crowd pleasing and always the first dessert gone. Every slice looks impressive and tastes even better—make it once and you’ll be asked for it again and again.

Recipe FAQs

→ Can I use natural peanut butter?

Natural peanut butter tends to separate and can make the filling less stable. Creamy, processed peanut butter is best for texture.

→ Do I need to bake the crust?

The crust can be chilled for a no-bake dessert, or baked for a firmer base. Both methods work well depending on preference.

→ How do I ensure the filling is fluffy?

Whip the cream to stiff peaks and gently fold it into the batter. This creates an airy, mousse-like texture.

→ What can I use for garnish?

Add mini peanut butter cups, chopped peanuts, or drizzle chocolate and peanut butter on top for extra flavor and decoration.

→ How long should the pie chill?

Chill the pie for at least 4 hours to set fully. Overnight chilling is recommended for best slices and structure.