The moment I sliced into my first Giant Reese’s Peanut Butter Cup Pie, I knew I’d created something truly special. It was for my husband’s birthday, a man whose love for peanut butter and chocolate knows no bounds. As I layered the silky peanut butter filling into the chocolate crust, the rich, sweet, and salty aroma filled my kitchen with pure anticipation. That first cold, creamy bite was a revelation—a perfect, sliceable replica of our favorite candy, but a hundred times more decadent. The look on his face was all the thanks I needed. This pie isn’t just a dessert; it’s a celebration of the world’s best flavor combo, transformed into a shareable, show-stopping centerpiece.
Why You’ll Love This Recipe
You’re going to love this recipe because it turns the iconic, irresistible taste of a Reese’s Peanut Butter Cup into an impressively giant, no-bake pie that’s surprisingly simple to make. Perfect for birthdays, potlucks, or whenever a serious peanut butter craving strikes, this pie delivers maximum impact with minimal effort. It’s rich, creamy, and deeply satisfying, with a texture that’s both light and indulgently dense. It’s the ultimate dessert for anyone who believes peanut butter and chocolate belong together, and it’s guaranteed to make you the hero of any gathering.
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (from about 24 Oreo cookies, filling removed, or pre-made crumbs)
- 6 tablespoons unsalted butter, melted
- Pinch of salt
For the Peanut Butter Filling:
- 1 ½ cups creamy peanut butter (not natural or “stir” style)
- 1 (8 oz) block full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 ½ cups heavy whipping cream, cold
For the Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Optional: Chopped peanuts or Reese’s pieces for garnish
Let’s talk ingredients, because they are the soul of this pie. For the peanut butter, you must use a standard, creamy, shelf-stable brand like Jif or Skippy. The oils in natural peanut butter will separate and make the filling greasy and unstable. I learned this the hard way—trust me, this one works better. Full-fat cream cheese is also non-negotiable for structure and richness. For the crust, chocolate sandwich cookies (like Oreos) create the perfect flavor match, but chocolate graham crackers work too. The pinch of salt in both the crust and filling is crucial; it elevates the sweetness and makes the peanut butter flavor pop. Don’t skip it; it makes a huge difference.
Equipment Needed
- 9-inch springform pan or deep-dish pie plate
- Food processor (for making crumbs) or a zip-top bag and rolling pin
- Stand mixer or hand mixer
- Large and medium mixing bowls
- Spatula
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl
Step-by-Step Instructions
I always start by making the crust. I pulse the chocolate sandwich cookies (creams removed) in my food processor until they become fine, even crumbs. I pour them into a bowl and mix in the melted butter and a tiny pinch of salt until the mixture resembles wet sand. I press this firmly and evenly into the bottom and up the sides of my springform pan, using the bottom of a measuring cup to really pack it down. I then pop the crust into the freezer for 15-20 minutes to set solid while I make the filling. This chill time prevents it from crumbling later.
Next comes the glorious peanut butter layer. In the bowl of my stand mixer fitted with the paddle attachment, I beat the softened cream cheese on medium speed until it’s completely smooth, about 2 minutes. I scrape down the bowl. Then, I add the creamy peanut butter, sifted powdered sugar, vanilla, and a pinch of salt. I beat again on medium until the mixture is fully combined, thick, and creamy. I scrape the bowl once more to ensure no lumps of cream cheese remain.(See the next page below to continue…)