Giant Reese’s Peanut Butter Cup Pie

Indulge in the ultimate dessert fantasy with this decadent Giant Reese’s Peanut Butter Cup Pie—a rich, no-bake masterpiece that combines the creamy sweetness of peanut butter, the smooth luxury of milk chocolate, and a buttery graham cracker crust into one show-stopping treat. Perfect for parties, holidays, or satisfying your inner chocolate craving, this pie is like a supersized Reese’s cup you can slice and share (or not!). Whether you’re a die-hard fan of the classic candy or just love over-the-top desserts, this recipe delivers big on flavor, texture, and nostalgia.

The History

The story of the Giant Reese’s Peanut Butter Cup Pie begins with the legacy of Reese’s Peanut Butter Cups themselves. Created in 1928 by H.B. Reese, a former dairy farmer and shipping foreman for The Hershey Company, these iconic candies combined sweet milk chocolate with salty-sweet peanut butter filling. Over decades, Reese’s became a cultural staple in American candy aisles, especially around Halloween and Valentine’s Day. As home bakers sought to recreate and elevate the beloved candy bar, the idea of transforming it into a pie emerged as a natural evolution. By the early 2000s, no-bake peanut butter pies began appearing in cookbooks and online recipe hubs, often inspired by Southern-style desserts and Oreo-based creations. The “Giant” version—scaled up for maximum impact, layered generously, and designed to feed a crowd—became popular through food blogs, Pinterest boards, and viral dessert videos. Today, this pie stands as a modern classic: a tribute to retro candy with gourmet flair, perfect for celebrations where wow factor matters.

Ingredients Breakdown

Every element of this pie serves a purpose, from structure to flavor explosion. Here’s what goes into making this dessert unforgettable:

Graham Cracker Crust: Graham cracker crumbs, butter, and sugar form a crisp, slightly sweet base that holds up against the rich fillings.
Peanut Butter Layer: Creamy peanut butter, powdered sugar, cream cheese, and heavy cream blend into a velvety, spreadable layer with that signature Reese’s tang.
Chocolate Layer: High-quality semi-sweet or milk chocolate, melted with butter and heavy cream, creates a glossy, fudgy top that mimics the candy bar coating.
Reese’s Pieces or Mini Cups: Scattered throughout or on top for that nostalgic crunch and pop of color.
Whipped Cream or Cool Whip: Adds lightness and balances the richness; optional but recommended for contrast.
Sea Salt or Flaky Salt: A sprinkle on top enhances all the flavors and adds a gourmet touch.

Using real ingredients makes a difference—opt for natural peanut butter without added oils or sugars for best results, and choose premium chocolate for a smoother melt and richer taste.

Step-by-Step Recipe

Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix 1½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tablespoons melted unsalted butter until moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until golden. Let cool completely.
Make the Peanut Butter Filling: In a large mixing bowl, beat 8 oz softened cream cheese with 1 cup creamy peanut butter until smooth. Gradually add 1½ cups powdered sugar and 1 teaspoon vanilla extract. In a separate bowl, whip 1 cup cold heavy cream to stiff peaks, then gently fold into the peanut butter mixture until fluffy and uniform. Spread evenly into the cooled crust.
Add Candy Layer (Optional): Sprinkle a generous handful of Reese’s Pieces or chopped mini cups over the peanut butter layer for extra texture and flavor bursts.
Prepare the Chocolate Topping: Heat 1½ cups semi-sweet chocolate chips with 2 tablespoons butter and ¼ cup heavy cream in a microwave-safe bowl in 30-second intervals, stirring until silky smooth. Let cool slightly, then pour over the peanut butter layer. Use a spatula to spread evenly.
Chill: Refrigerate for at least 4 hours, preferably overnight, to allow layers to set firmly.
Top and Serve: Before serving, pipe or dollop whipped cream around the edges. Garnish with whole Reese’s cups, mini candies, or a drizzle of melted chocolate and a pinch of sea salt.

Tips

Chill Your Bowl: For best whipped cream results, chill your mixing bowl and beaters in the freezer for 10–15 minutes before whipping.
Room Temperature Ingredients: Ensure cream cheese is fully softened to avoid lumps in the peanut butter layer.
No-Bake Option: Skip baking the crust by using pre-made graham cracker shells or pressing a cold crust made with extra butter for stability.
Smooth Chocolate: Never overheat chocolate—it can seize. Stir frequently and use low power when microwaving.
Clean Slices: Dip a sharp knife in hot water and wipe dry between cuts for clean, professional-looking slices.
Avoid Weeping: Don’t use margarine or spreads instead of real butter—water content can cause condensation and a soggy crust.

Variations and Customizations

This pie is highly adaptable! Try these fun twists:

Dark Chocolate Version: Swap milk or semi-sweet chocolate for dark chocolate (60–70%) for a more sophisticated, less sweet profile.
Crust Alternatives: Use Oreo cookies, Nutter Butters, or shortbread cookies for a different crust base.
Gluten-Free: Choose gluten-free graham crackers and verify all candy toppings are certified GF.
Dairy-Free: Substitute vegan butter, dairy-free chocolate, coconut cream, and vegan cream cheese to make it plant-based.
Mini Desserts: Make parfaits in mason jars or use muffin tins for individual-sized peanut butter cup tartlets.
Flavor Infusions: Add a splash of bourbon, espresso powder, or cinnamon to the peanut butter layer for depth.
Salted Caramel Swirl: Drizzle warm caramel sauce between layers or on top for a sweet-and-salty explosion.
Crunchy Texture: Mix chopped peanuts or pretzel pieces into the peanut butter layer for added crunch.

Health Considerations and Nutritional Value

While undeniably delicious, this pie is a high-calorie, high-sugar dessert best enjoyed in moderation. Here’s a general nutritional breakdown per slice (based on an 8-slice pie):

Calories: ~450–550
Fat: 30–40g (mostly from peanut butter, butter, and chocolate)
Saturated Fat: 15–20g
Carbohydrates: 40–50g
Sugars: 30–35g
Protein: 8–10g (from peanut butter and dairy)
Sodium: 300–400mg

Health Notes:

Peanut butter provides healthy fats, protein, and vitamins like B3 and E, but opt for natural versions to avoid hydrogenated oils and excess sugar.
Dark chocolate contains antioxidants and may support heart health in moderation.
Due to high sugar and fat content, those managing diabetes, heart conditions, or weight should consume sparingly.
Allergy alert: Contains peanuts, dairy, wheat, and soy (check chocolate labels). Not suitable for peanut or tree nut allergies.
To lighten the recipe, consider using reduced-fat cream cheese, sugar substitutes, or Greek yogurt instead of whipped cream—but expect texture changes.

Ingredients

Makes one 9-inch pie (8–10 servings)

1½ cups graham cracker crumbs (about 10 full sheets)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 cup creamy peanut butter (not natural oil-separated type unless stirred well)
1½ cups powdered sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, cold
1½ cups semi-sweet chocolate chips
2 tablespoons unsalted butter
¼ cup heavy cream (for chocolate ganache)
½ cup Reese’s Pieces or chopped mini cups
1 cup whipped cream or Cool Whip (for topping)
Additional Reese’s cups and flaky sea salt for garnish

Directions

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish lightly if needed.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of the pie dish. Bake for 8–10 minutes until fragrant and lightly golden. Cool completely on a wire rack.
Begin peanut butter layer: Using a stand mixer or hand mixer, beat cream cheese and peanut butter on medium speed until smooth and creamy (about 2 minutes).
Add powdered sugar gradually, followed by vanilla extract. Mix until fully incorporated and fluffy.
In another bowl, whip cold heavy cream to stiff peaks. Gently fold into the peanut butter mixture in two additions until smooth and airy.
Spread filling into the cooled crust evenly. Sprinkle Reese’s Pieces over the top and lightly press in.
Make chocolate ganache: In a microwave-safe bowl, combine chocolate chips, 2 tbsp butter, and ¼ cup heavy cream. Microwave in 30-second bursts, stirring between each, until fully melted and glossy. Let sit for 2–3 minutes to thicken slightly.
Pour chocolate over the peanut butter layer. Tilt the pie dish gently to spread evenly, or use a spatula for a smooth finish.
Refrigerate uncovered for at least 4 hours, or overnight, until fully set.
Before serving, pipe or spoon whipped cream around the edge. Decorate with whole mini Reese’s cups, extra candies, and a sprinkle of sea salt.
Slice with a warm knife and serve chilled. Store leftovers covered in the refrigerator for up to 5 days.

FAQ

Can I make this pie ahead of time?
Yes! This pie actually improves with time. Make it 1–2 days in advance and keep refrigerated. Add whipped cream and garnishes just before serving.

Can I freeze this pie?
Yes, but with caveats. Wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight. Texture may be slightly softer, but flavor remains excellent.

Why did my chocolate crack?
This usually happens if the ganache was too hot when poured or if the peanut butter layer wasn’t fully chilled. Always let the filling set slightly before adding chocolate.

Can I use natural peanut butter?
You can, but ensure it’s well-stirred and not overly oily. Too much oil can prevent the filling from setting properly. Some bakers prefer a blend of natural and conventional peanut butter.

Is there a substitute for cream cheese?
For a tangy texture, mascarpone works well. For dairy-free, use vegan cream cheese alternatives, though results may vary in firmness.

Can I make this without eggs?
Yes! This recipe is naturally egg-free, making it safe for those avoiding raw eggs in no-bake pies.

How do I transport this pie?
Keep it refrigerated until ready to serve. Use a pie carrier with a dome lid, and place on a flat surface in a cool car. Avoid heat exposure.

Summary

A luxuriously rich, no-bake dessert that captures the magic of Reese’s Peanut Butter Cups in pie form—creamy peanut butter, smooth chocolate, and a buttery crust come together in irresistible harmony. Perfect for entertaining or treating yourself, this Giant Reese’s Peanut Butter Cup Pie is comfort food elevated to celebration status.