Giant Reeses Peanut Butter Cup Pie is not just a dessert; it’s a declaration of love for one of the most iconic flavor combinations known to humankind. We all know and adore the classic Reese’s Peanut Butter Cup – that perfect harmony of sweet, salty, and incredibly creamy peanut butter encased in rich milk chocolate. Now, imagine taking that beloved experience and magnifying it into an impressive, shareable pie that truly satisfies every single craving.
This incredible creation elevates a childhood favorite into a sophisticated, yet still deeply comforting, dessert that’s perfect for any gathering or a truly indulgent night in. It’s a testament to how some flavors are simply meant to be together, standing the test of time and taste buds. The luscious, no-bake filling, often nestled in a chocolate cookie crust, delivers an unforgettable texture and an explosion of flavor that balances the nutty sweetness with a hint of salt. It’s the ultimate treat for peanut butter and chocolate enthusiasts, offering a slice of pure bliss that’s both decadently rich and surprisingly easy to assemble. I truly believe that every bite of this Giant Reeses Peanut Butter Cup Pie is a journey straight to dessert heaven, making it a guaranteed showstopper at any table.
Ingredients:
- For the Chocolate Cookie Crust:
- 24 full-size Oreo cookies (about one standard family-size package, 14.3 ounces), with the cream filling, finely crushed. I find using the whole cookie, filling and all, creates the most cohesive and flavorful crust for our Giant Reeses Peanut Butter Cup Pie.
- 6 tablespoons unsalted butter, melted. Using unsalted butter gives us full control over the saltiness, though a good quality salted butter can also work if you’re mindful of other salty components.
- 1 tablespoon granulated sugar (optional, but I love the subtle extra sweetness it adds to balance the chocolate).
- For the Creamy Peanut Butter Filling:
- 16 ounces (two 8-ounce blocks) full-fat cream cheese, softened to room temperature. This is absolutely crucial for a smooth, lump-free filling.
- 1 cup creamy peanut butter. I always opt for a classic, full-fat creamy peanut butter – not the natural kind that separates too much, as it can affect the texture. Jif or Skippy are my go-to choices for this magnificent pie.
- 1 ½ cups powdered sugar (confectioners’ sugar), sifted. Sifting prevents lumps and ensures an incredibly silky filling.
- 1 teaspoon pure vanilla extract. Don’t skimp on the vanilla; it enhances all the other flavors beautifully.
- ½ teaspoon fine sea salt. This little bit of salt is a secret weapon that really makes the peanut butter flavor pop and balances the sweetness.
- 1 ½ cups heavy cream, very cold. This needs to be straight from the refrigerator to whip up properly.
- For the Rich Chocolate Ganache Topping:
- 1 cup high-quality semi-sweet chocolate chips (or finely chopped good quality semi-sweet chocolate bar, around 60-70% cacao). The quality of your chocolate truly shines through in the ganache.
- ½ cup heavy cream.
- 1 tablespoon unsalted butter. This adds a lovely sheen and richness to the ganache.
- ¼ teaspoon pure vanilla extract.
- Pinch of fine sea salt. Just like with the filling, a tiny pinch of salt elevates the chocolate flavor.
- For Garnish (the best part!):
- 12-15 standard-size Reese’s Peanut Butter Cups, unwrapped. You can chop them, halve them, or arrange them whole – whatever your heart desires for your Giant Reeses Peanut Butter Cup Pie.
- Optional: Extra chocolate shavings or a drizzle of melted chocolate for an extra fancy finish.
Phase 1: Crafting the Perfect Chocolate Cookie Crust
- Prepare your pie dish: First things first, grab a standard 9-inch pie dish. I usually don’t bother greasing it for this crust, as the butter in the cookies prevents sticking, but if you’re prone to sticking, a light spray of non-stick cooking spray can’t hurt.
- Crush the cookies: Take your 24 Oreo cookies. You have a few options here:
- Food processor method (my favorite for speed and consistency): Place the whole cookies, cream and all, into a food processor. Pulse until they are very fine crumbs, almost like sand. You want no large chunks remaining for a truly cohesive crust.
- Zip-top bag method: If you don’t have a food processor, place the cookies in a large, sturdy zip-top bag. Seal it, pressing out as much air as possible. Then, use a rolling pin, the bottom of a heavy glass, or even your fists to crush the cookies until they’re finely ground. This can be a bit more work but is equally effective.
- Combine with butter and sugar: Transfer the finely crushed Oreo crumbs to a medium-sized mixing bowl. Pour the 6 tablespoons of melted unsalted butter over the crumbs. If you’re using it, add the 1 tablespoon of granulated sugar now. Stir everything together with a spoon or your hands until all the crumbs are moistened and resemble wet sand. This step is crucial for a crust that holds together!
- Press into the pie dish: Pour the crumb mixture into your prepared 9-inch pie dish. Using the bottom of a flat-bottomed glass or your clean fingers, firmly and evenly press the mixture over the bottom and up the sides of the pie dish. Make sure the edges are well-formed and the base is compact. A dense crust is key for supporting our luscious peanut butter filling.
- Chill the crust: Place the pie dish with the pressed crust into the refrigerator for at least 30 minutes. You can also pop it into the freezer for 15-20 minutes for an even quicker set. Chilling helps the butter solidify, ensuring a firm crust that won’t crumble when you slice into your magnificent Giant Reeses Peanut Butter Cup Pie later. While it’s chilling, you can get started on the filling!
Phase 2: Whipping Up the Dreamy Peanut Butter Filling
- Prepare the cream cheese mixture: In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the softened cream cheese on medium speed until it is completely smooth and creamy, with no lumps. This should take about 2-3 minutes. Remember, room temperature cream cheese is paramount here!
- Add peanut butter and flavorings: Scrape down the sides of the bowl. Add the 1 cup of creamy peanut butter, 1 ½ cups of sifted powdered sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of fine sea salt to the cream cheese. Beat on medium-low speed until just combined, then increase to medium speed and continue beating until the mixture is light, fluffy, and well incorporated. This might take another 3-4 minutes. The mixture should look wonderfully smooth and pale peanut butter colored. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
- Whip the heavy cream: In a separate, very cold bowl (I like to chill my mixing bowl and whisk attachment in the freezer for 10-15 minutes beforehand), pour the 1 ½ cups of very cold heavy cream. Using your electric mixer (with the whisk attachment if you have one, otherwise the beaters work fine), beat the heavy cream on high speed until stiff peaks form. This means when you lift the beater, the cream holds its shape firmly. Be careful not to over-whip, or it will turn grainy. This usually takes 3-5 minutes, depending on your mixer and the temperature of the cream.
- Fold in the whipped cream: Gently fold about one-third of the whipped cream into the peanut butter mixture using a rubber spatula. This lightens the peanut butter mixture. Once mostly combined, gently fold in the remaining whipped cream in two additions, until no white streaks remain and the filling is uniform and airy. The key here is gentleness to maintain the volume of the whipped cream, which gives our pie its incredible light texture.
- Fill the crust: Retrieve your chilled chocolate cookie crust from the refrigerator. Spoon the glorious peanut butter filling into the crust. Spread it evenly using your spatula, creating a smooth, inviting surface for our ganache.
- Chill the pie: Place the pie back into the refrigerator to chill for at least 2-3 hours, or preferably until firm. This allows the filling to set up beautifully, making it easier to slice and ensuring a perfect bite of your Giant Reeses Peanut Butter Cup Pie. While it’s chilling, you can prepare the ganache.
Phase 3: The Silky Chocolate Ganache Topping
- Heat the cream: In a small saucepan, gently heat the ½ cup of heavy cream over medium-low heat until it just begins to simmer around the edges – you’ll see tiny bubbles forming. Do not let it come to a rolling boil.
- Melt the chocolate: Remove the saucepan from the heat. Immediately add the 1 cup of semi-sweet chocolate chips (or chopped chocolate), 1 tablespoon of unsalted butter, ¼ teaspoon of vanilla extract, and a pinch of fine sea salt to the hot cream. Let it sit undisturbed for about 5 minutes. This allows the heat from the cream to melt the chocolate evenly.
- Whisk to combine: After 5 minutes, begin to gently whisk the mixture from the center outwards until it is completely smooth, glossy, and uniform. It should be a rich, dark, and beautiful chocolate ganache. If there are any stubborn lumps, you can return the pan to very low heat for a few seconds, stirring constantly, but be careful not to scorch the chocolate.
- Cool slightly: Allow the ganache to cool for about 10-15 minutes at room temperature. It should still be pourable but not so hot that it melts your peanut butter filling. It will thicken slightly as it cools.
Phase 4: Assembling Your Giant Reeses Peanut Butter Cup Pie Masterpiece
- Pour the ganache: Once the peanut butter filling has firmed up in the refrigerator, carefully pour the slightly cooled chocolate ganache over the top. Gently tilt the pie dish to allow the ganache to spread evenly over the entire surface of the pie. If you want a perfectly smooth top, you can use an offset spatula to lightly coax it into place.
- Arrange the Reese’s Cups: This is where the fun really begins and your Giant Reeses Peanut Butter Cup Pie truly takes its iconic form! Immediately after pouring the ganache (while it’s still wet), arrange the unwrapped Reese’s Peanut Butter Cups on top of the pie. You can place them whole, in halves, or chopped, in any pattern you like. I love arranging them in a circle around the edge and perhaps a few in the center. The warm ganache will slightly adhere to the Reese’s cups, securing them in place.
- Optional garnishes: If you’re feeling extra fancy, you can sprinkle some chocolate shavings over the top, or even melt a bit more chocolate and drizzle it artfully across the pie.
Phase 5: Chilling and Serving Your Divine Creation
- Final chill: Once the ganache and Reese’s cups are in place, return your magnificent Giant Reeses Peanut Butter Cup Pie to the refrigerator. It needs to chill for at least another 2-4 hours to allow the ganache to set completely and for all the flavors to meld beautifully. Ideally, I recommend chilling it overnight for the best results and easiest slicing.
- Serving your pie: When you’re ready to serve, remove the pie from the refrigerator about 15-20 minutes before slicing. This allows it to soften just slightly, making it easier to cut and enhancing the creamy texture. Use a sharp knife that has been run under hot water and wiped dry between each slice for the cleanest cuts. Each slice reveals layers of rich chocolate crust, luscious peanut butter filling, silky chocolate ganache, and generous chunks of Reese’s Peanut Butter Cups.
- Storage: Any leftover slices of your Giant Reeses Peanut Butter Cup Pie should be stored in an airtight container in the refrigerator for up to 4-5 days. It tastes just as incredible the next day!
Enjoy every single decadent bite of this amazing Giant Reeses Peanut Butter Cup Pie! It’s truly a showstopper!
Conclusion
Well, my friends, we’ve come to the grand finale of our culinary journey, and I truly hope you’re feeling as inspired as I am to get into the kitchen. If there’s one recipe I’ve ever shared that I implore you to try, it’s this one. This isn’t just another dessert; it’s an experience, a masterpiece of flavor and texture that will undoubtedly earn you rave reviews. The combination of rich, creamy peanut butter filling, a perfect chocolate crust, and those iconic peanut butter cups scattered throughout creates something truly magical. It’s decadent without being overly complicated, impressive without requiring advanced pastry chef skills. Every single bite is a celebration of that classic pairing we all adore, elevated to an entirely new level. Imagine the pure delight on the faces of your family and friends when you present this show-stopping creation. This Giant Reeses Peanut Butter Cup Pie isn’t just food; it’s a moment, a memory waiting to be made around a shared table, fostering warmth and happiness. It’s the kind of dessert that leaves a lasting impression, long after the last crumb has been savored. I promise you, the effort, minimal as it is for such a grand result, is immeasurably worth it for the sheer joy and satisfaction it brings.
Now, while this pie is absolutely phenomenal on its own, there are so many delightful ways to serve and enjoy it, adding layers of indulgence to an already perfect dessert. For a simple yet elegant presentation, a generous dusting of cocoa powder or a sprinkle of finely chopped roasted peanuts can enhance both the visual appeal and the texture. Consider serving each slice with a dollop of freshly whipped cream, perhaps lightly sweetened with a touch of vanilla extract. For the ultimate treat, a scoop of premium vanilla bean ice cream or even a complementary chocolate or coffee ice cream creates a harmonious blend of temperatures and flavors. A warm drizzle of chocolate fudge sauce or a salted caramel topping can take this pie from amazing to utterly divine, offering a gooey, extra-sweet counterpoint to the peanut butter richness. And for those who truly can’t get enough, garnishing each plate with a few extra mini Reese’s Peanut Butter Cups, perhaps halved or roughly chopped, ensures every serving is as Instagram-worthy as it is delicious. Personally, I love it slightly chilled, straight from the fridge, paired with a strong cup of coffee or a tall glass of cold milk – a true nostalgic comfort.
Beyond serving suggestions, don’t hesitate to get creative with variations. This recipe is a fantastic canvas for your culinary imagination! If you’re a dark chocolate enthusiast, a darker cocoa powder in the crust or a switch to semi-sweet chocolate for the melted topping will deepen the flavor profile beautifully. For a playful twist, you could experiment with different types of crunchy crusts – an Oreo cookie crust for even more chocolatey goodness, or even a pretzel crust for a delightful salty-sweet contrast that truly pops. Think about adding a thin layer of cream cheese frosting or a smooth caramel sauce just beneath the peanut butter filling for an extra surprise layer. While the classic Reese’s Cups are paramount, don’t be afraid to fold in other chopped candies like Snickers or Butterfingers if you’re feeling adventurous and want to introduce new textures and flavors. For those needing a gluten-free option, simply substitute a gluten-free cookie or graham cracker for the crust, and ensure all other ingredients are certified GF. And if you’re baking for a crowd, consider making individual mini pies in muffin tins or ramekins – they’re adorable, easy to serve, and perfect for portion control (or not!). This recipe is incredibly versatile, inviting you to put your own unique stamp on it and make it truly yours, adapting it to suit specific tastes or dietary needs.
So, what are you waiting for? I’ve laid out all the steps, offered my best tips, and now it’s your turn to unleash your inner baker. Seriously, go make this pie! You won’t regret it. The satisfaction of pulling this incredible dessert from your refrigerator and sharing it with loved ones is an unparalleled joy. It’s more than just a recipe; it’s an opportunity to create something truly special and bring smiles to faces. I absolutely cannot wait to hear about your experiences. Did you try a fun variation? What was the reaction from your taste-testers? Please, please, please share your triumphs, your photos, and your feedback in the comments section below or tag me on social media. Your stories inspire me and help our community grow. Let’s celebrate the simple, yet profound, happiness that comes from making and sharing delicious food. This Giant Reeses Peanut Butter Cup Pie is destined to become a staple in your dessert repertoire, a guaranteed crowd-pleaser that you’ll be asked to make again and again. Happy baking, my friends!
Giant Reeses Peanut Butter Cup Pie
A declaration of love for the iconic Reese’s Peanut Butter Cup, this no-bake pie elevates a childhood favorite into a sophisticated, yet deeply comforting, shareable dessert. Featuring a rich chocolate cookie crust, a luscious, no-bake peanut butter filling, and a silky chocolate ganache topping, generously adorned with Reese’s Peanut Butter Cups, it’s an ultimate treat for enthusiasts, offering pure bliss that’s decadently rich and a guaranteed showstopper.
Ingredients
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24 full-size Oreo cookies (about 14.3 ounces), finely crushed
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6 tablespoons unsalted butter, melted
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1 tablespoon granulated sugar (optional)
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16 ounces (two 8-ounce blocks) full-fat cream cheese, softened
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1 cup creamy peanut butter (Jif or Skippy recommended)
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1 ½ cups powdered sugar (confectioners’ sugar), sifted
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1 teaspoon pure vanilla extract
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½ teaspoon fine sea salt
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1 ½ cups heavy cream, very cold
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1 cup high-quality semi-sweet chocolate chips (or finely chopped chocolate, 60-70% cacao)
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½ cup heavy cream
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1 tablespoon unsalted butter
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¼ teaspoon pure vanilla extract
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Pinch of fine sea salt
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12-15 standard-size Reese’s Peanut Butter Cups, unwrapped
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Optional: Extra chocolate shavings or melted chocolate for garnish
Instructions
- Step 1
Grab a standard 9-inch pie dish. Greasing is usually not necessary, but a light spray of non-stick cooking spray can be used. - Step 2
Place 24 whole Oreo cookies (cream and all) into a food processor and pulse until very fine crumbs, or place in a sturdy zip-top bag and crush with a rolling pin until finely ground. - Step 3
Transfer crushed Oreo crumbs to a medium bowl. Pour 6 tablespoons of melted unsalted butter over the crumbs. Add 1 tablespoon of granulated sugar if desired. Stir until all crumbs are moistened and resemble wet sand. - Step 4
Pour the crumb mixture into the prepared 9-inch pie dish. Using the bottom of a flat-bottomed glass or your fingers, firmly and evenly press the mixture over the bottom and up the sides of the dish to form a dense crust. - Step 5
Place the pie dish with the pressed crust into the refrigerator for at least 30 minutes (or freezer for 15-20 minutes) to firm up. - Step 6
In a large mixing bowl, beat 16 ounces of softened full-fat cream cheese with an electric mixer on medium speed until completely smooth and lump-free (2-3 minutes). - Step 7
Scrape down the sides of the bowl. Add 1 cup of creamy peanut butter, 1 ½ cups of sifted powdered sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of fine sea salt. Beat on medium-low speed until just combined, then increase to medium until the mixture is light, fluffy, and well incorporated (3-4 minutes). Scrape down the sides periodically. - Step 8
In a separate, very cold bowl (chilled if possible), pour 1 ½ cups of very cold heavy cream. Beat on high speed with an electric mixer (whisk attachment if available) until stiff peaks form. Be careful not to over-whip. - Step 9
Gently fold about one-third of the whipped cream into the peanut butter mixture using a rubber spatula to lighten it. Then, gently fold in the remaining whipped cream in two additions until no white streaks remain and the filling is uniform and airy. - Step 10
Retrieve the chilled crust. Spoon the peanut butter filling into the crust and spread it evenly, creating a smooth surface. - Step 11
Place the pie back into the refrigerator to chill for at least 2-3 hours, or preferably until firm. Prepare the ganache while it chills. - Step 12
In a small saucepan, gently heat ½ cup of heavy cream over medium-low heat until it just begins to simmer around the edges (tiny bubbles form). Do not boil. - Step 13
Remove the saucepan from heat. Immediately add 1 cup of semi-sweet chocolate chips, 1 tablespoon of unsalted butter, ¼ teaspoon of vanilla extract, and a pinch of fine sea salt to the hot cream. Let it sit undisturbed for about 5 minutes. - Step 14
After 5 minutes, gently whisk the mixture from the center outwards until completely smooth, glossy, and uniform. It should be a rich, dark ganache. If lumps persist, return to very low heat for a few seconds, stirring constantly. - Step 15
Allow the ganache to cool for about 10-15 minutes at room temperature until still pourable but not hot. - Step 16
Once the peanut butter filling is firm, carefully pour the slightly cooled chocolate ganache over the top. Gently tilt the pie dish to spread it evenly over the surface. - Step 17
Immediately after pouring the ganache (while still wet), arrange 12-15 unwrapped Reese’s Peanut Butter Cups on top of the pie. Place them whole, halved, or chopped, as desired. - Step 18
Optionally, sprinkle chocolate shavings or drizzle melted chocolate for an extra fancy finish. - Step 19
Return the pie to the refrigerator for at least another 2-4 hours to allow the ganache to set and flavors to meld. Ideally, chill overnight for best results and easier slicing. - Step 20
Remove the pie from the refrigerator 15-20 minutes before slicing to soften slightly. Use a sharp knife, run under hot water and wiped dry between each slice, for clean cuts. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.