If you’re a fan of peanut butter and chocolate, this pie is basically a dream come true. I love how simple it is to make—there’s no baking beyond the crust, and most of the magic happens in the fridge. The peanut butter filling is light and fluffy thanks to whipped cream, and the ganache on top adds that classic Reese’s-style finish. It’s indulgent, festive, and perfect for birthdays, holidays, or anytime I want to impress with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted 1 cup creamy peanut butter 1 cup powdered sugar 8 oz cream cheese, softened 1 1/4 cups heavy whipping cream, divided 1 tsp vanilla extract 2 cups mini Reese’s peanut butter cups, chopped (divided) 1 cup milk chocolate chips
Directions
I preheat the oven to 350°F (175°C).
In a medium bowl, I mix the graham cracker crumbs, sugar, and melted butter until the texture is like wet sand. I press it into the bottom and up the sides of a 9-inch pie dish, then bake it for 8–10 minutes until golden. I let it cool completely.
While the crust cools, I beat together the peanut butter, powdered sugar, and softened cream cheese until the mixture is creamy and smooth.
In another bowl, I whip 1 cup of heavy cream with vanilla extract until stiff peaks form. I gently fold the whipped cream into the peanut butter mixture until light and fluffy.
I stir in 1½ cups of the chopped mini Reese’s and then spread the filling evenly into the cooled crust.
I refrigerate the pie for at least 3 hours—or overnight if I’m making it ahead—to allow it to set.
Once the filling is chilled and firm, I melt the chocolate chips with the remaining ¼ cup heavy cream in a saucepan over low heat, stirring until smooth.
I pour the ganache over the chilled pie and smooth it out evenly. Then, I sprinkle the remaining chopped Reese’s cups on top.
I chill the pie for another 30 minutes to let the chocolate set before slicing and serving.
Servings and timing
This recipe makes 8 generous slices. It takes 25 minutes to prepare, 10 minutes to bake the crust, and about 3 hours of chilling time—so I plan for about 3 hours and 35 minutes total.
Variations
When I want to mix things up, I swap the graham cracker crust for an Oreo crust for even more chocolate flavor. If I’m feeling fancy, I use dark or semi-sweet chocolate instead of milk chocolate for the ganache. I’ve also made a nut-free version using sunflower seed butter and nut-free chocolate candies—just as indulgent and allergy-friendly.
Storage/Reheating
I store this pie in the refrigerator, covered, for up to 4 days. It actually tastes even better the next day as the flavors meld together. I don’t recommend freezing, as the texture of the whipped cream filling can change after thawing. I always serve it chilled for the best experience.
FAQs
Can I make this pie ahead of time?
Yes, and I actually prefer to make it the day before so it has plenty of time to chill and set. The flavors also develop more overnight.
Can I use chunky peanut butter?
I usually use creamy peanut butter for a smooth texture, but chunky will work if I want a little extra crunch in the filling.
What’s the best way to slice this pie cleanly?
I use a sharp knife dipped in hot water and wiped dry between slices. It makes for clean cuts, especially through the ganache layer.
Can I use a store-bought crust?
Absolutely. If I’m in a rush, a pre-made graham or chocolate cookie crust works just fine. I still chill it before adding the filling for best results.
How rich is this pie?
It’s very rich—one slice is usually enough to satisfy even the biggest sweet tooth. I sometimes serve it with a small scoop of vanilla ice cream or a glass of milk to balance it out.
Conclusion
This Giant Reese’s Peanut Butter Cup Pie is one of those desserts that’s as fun to make as it is to eat. I love how it combines creamy peanut butter, crunchy candy, and silky chocolate all in one over-the-top treat. Whether I’m celebrating something special or just in the mood for something decadent, this pie always delivers the ultimate chocolate-peanut butter fix.
This no-fail giant Reese’s peanut butter cup pie has a graham cracker crust, peanut butter cheesecake filling, and chocolate ganache topping loaded with mini Reese’s. A dream for peanut butter lovers!
Author:Emma
Prep Time:25 minutes
Cook Time:10 minutes
Total Time:3 hours 35 minutes
Yield:8 slices
Category:Dessert
Method:Bake crust, No-Bake Filling, Refrigerated
Cuisine:American
Diet:Vegetarian
Ingredients
→ Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
→ Peanut Butter Cheesecake Filling
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup heavy whipping cream
1 tsp vanilla extract
1 1/2 cups mini Reese’s peanut butter cups, chopped
→ Chocolate Ganache Topping
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1/2 cup mini Reese’s peanut butter cups, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C).
Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until evenly coated.
Press into a 9-inch pie dish to form a firm crust. Bake for 8–10 minutes until lightly golden. Cool completely.
In a large bowl, beat together peanut butter, powdered sugar, and softened cream cheese until smooth.
In a separate bowl, whip 1 cup of heavy cream with vanilla extract until stiff peaks form.
Gently fold whipped cream into the peanut butter mixture until smooth and fluffy.
Stir in 1½ cups of chopped mini Reese’s. Spread filling into the cooled crust.
Refrigerate for at least 3 hours (or overnight) until set.
For the topping, melt chocolate chips and 1/4 cup cream in a saucepan over low heat, stirring until smooth.
Pour over the chilled pie and spread evenly.
Garnish with remaining chopped Reese’s. Refrigerate an additional 30 minutes until the ganache is set.
Slice and serve chilled.
Notes
Chill overnight for best texture and flavor.
Swap milk chocolate for semi-sweet for a deeper flavor.
Store leftovers covered in the refrigerator for up to 4 days.
Perfect for birthdays, holidays, or a show-stopping dessert centerpiece.
