No-Bake Giant Reese’s Peanut Butter Cup Pie

No-Bake Giant Reese’s Peanut Butter Cup Pie is an over-the-top, crowd-pleasing dessert that turns the iconic candy into a sliceable, creamy, chocolatey pie. With a rich peanut butter filling and smooth chocolate topping, all nestled in a cookie crust, this no-bake treat is as fun to make as it is to eat.

Why You’ll Love This Recipe

I love how indulgent and easy this pie is. It captures everything I love about Reese’s cups—creamy peanut butter, smooth chocolate, and a sweet crunch—only in a giant, shareable version. There’s no oven required, which makes it a great dessert for warm days or when I want to make something ahead of time. It’s always a hit at gatherings and surprisingly simple to throw together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate sandwich cookies or graham crackers (for the crust)

• Unsalted butter, melted (for binding the crust)

• Creamy peanut butter

• Powdered sugar

• Cream cheese, softened

• Vanilla extract

• Semi-sweet or milk chocolate chips

• Heavy cream (for the ganache topping)

• Optional: chopped peanuts or crushed mini Reese’s for garnish

Directions

1. I start by pulsing the cookies or graham crackers in a food processor until fine. I mix in melted butter and press the mixture firmly into a 9-inch pie dish or springform pan. I chill the crust while I prepare the filling.

2. In a large bowl, I beat the cream cheese and peanut butter until smooth. I add powdered sugar and vanilla, mixing until the filling is creamy and thick.

3. I spread the peanut butter filling evenly over the chilled crust and smooth the top.

4. For the chocolate ganache topping, I heat the heavy cream until just simmering, then pour it over the chocolate chips. I let it sit for a minute, then stir until smooth.

5. I pour the ganache over the peanut butter layer and gently spread it to the edges.

6. I refrigerate the pie for at least 3–4 hours, or until set.

7. Just before serving, I garnish with chopped peanuts or crushed mini Reese’s, if desired.

Servings and timing

This pie serves 8 to 10 slices and takes about 20 minutes to prepare, plus 3 to 4 hours of chilling time.

Variations

I sometimes use an Oreo crust for a deeper chocolate flavor, or a pretzel crust for a sweet-salty combo. If I want a fluffier filling, I fold in whipped topping before chilling. For a holiday twist, I mix in crushed candy canes or use themed sprinkles on top.

Storage/Reheating

I store the pie in the fridge, covered, for up to 5 days. It stays firm and creamy. I don’t recommend freezing it, as the texture may change, but if I do, I wrap it well and thaw in the fridge overnight before serving.

FAQs

Can I use natural peanut butter?

I prefer using a creamy, shelf-stable peanut butter for the best consistency. Natural peanut butter can separate and make the filling oily.

What if I don’t have a food processor?

I crush the cookies in a zip-top bag with a rolling pin and mix with butter in a bowl—just as effective.

Is this pie very sweet?

Yes, it’s rich and sweet like a Reese’s cup. I can adjust the sugar in the filling slightly to taste, especially if I use a sweet crust.

Can I make this ahead of time?

Absolutely. I often make it the day before serving—it sets beautifully in the fridge and the flavor improves as it chills.

What’s the best way to slice this pie?

I use a sharp knife dipped in hot water and wiped dry between slices to get clean, neat cuts.

Conclusion

No-Bake Giant Reese’s Peanut Butter Cup Pie is a fun, decadent dessert that always steals the show. With just a few ingredients and no oven needed, it’s an easy way to bring big flavor and candy shop nostalgia to the table. Whether I’m making it for a party or a weekend treat, it’s always worth the chill time—and the chocolatey smiles that follow.

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