This Giant Reese’s Peanut Butter Cup Pie is everything I love about the classic candy, but bigger, better, and bolder. With a rich chocolate shell and a creamy peanut butter filling, this oversized dessert is a showstopper for any occasion—especially when I’m craving something truly indulgent. Giant Reese’s Peanut Butter Cup Pie

Why You’ll Love This Recipe

I love this pie because it tastes just like a Reese’s, only magnified into an epic dessert. The filling is rich and nutty, the chocolate shell has the perfect snap, and it’s surprisingly easy to make. Whether I’m feeding a crowd or just want to wow my guests, this dessert never fails to impress. Plus, no baking required!

Ingredients

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

  • 3 cups semi-sweet chocolate chips

  • 2 tablespoons vegetable oil

  • 1 cup unsalted butter, softened

  • 2 cups creamy peanut butter

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

Directions

  1. I start by melting the chocolate chips and vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.

  2. I pour about half of the melted chocolate into a 9-inch pie pan, spreading it evenly along the bottom and sides to form a shell. Then, I chill it in the fridge for 20–30 minutes until firm.

  3. While the shell sets, I beat together the softened butter and peanut butter in a large bowl until creamy.

  4. I add the powdered sugar, vanilla extract, and salt, and continue mixing until fully combined and smooth.

  5. Once the chocolate shell is set, I spoon the peanut butter mixture into the shell, pressing it down gently and smoothing the top.

  6. I pour the remaining melted chocolate over the top, spreading it evenly to cover the peanut butter layer completely.

  7. I refrigerate the pie for at least 1 hour, or until fully set before slicing and serving.

Servings and timing Giant Reese’s Peanut Butter Cup Pie

This Giant Reese’s Peanut Butter Cup Pie serves 10–12 generous slices. It takes about 25 minutes to prepare and around 1.5 hours total including chill time.

Variations

Sometimes I like to switch it up by using dark chocolate instead of semi-sweet for a richer flavor. For added texture, I mix crushed graham crackers or chopped peanuts into the peanut butter filling. If I want a twist, I swirl in a bit of marshmallow fluff or Nutella into the center before topping it with chocolate.

Storage/Reheating

I store this pie in the refrigerator, covered, for up to 5 days. To freeze, I wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. I let it thaw in the fridge before slicing. I don’t recommend reheating—this pie is best enjoyed chilled or at room temperature.

FAQs

How do I keep the chocolate from cracking when slicing?

I let the pie sit at room temperature for about 10–15 minutes before slicing. This softens the chocolate slightly and makes it easier to cut clean slices.

Can I use natural peanut butter?

I prefer using regular creamy peanut butter because it holds its shape better. Natural peanut butter can be too oily or runny for this recipe.

Can I make this ahead of time?

Yes, I often make it a day in advance and keep it chilled until ready to serve. The flavors actually meld even better overnight.

What kind of pie pan should I use?

I use a 9-inch nonstick pie pan. A springform pan also works great if I want an easy release and cleaner edges.

Can I use white chocolate instead?

Absolutely. I’ve made a white chocolate version, and it’s delicious—just make sure to melt it slowly to avoid burning.

Conclusion

This Giant Reese’s Peanut Butter Cup Pie is a dream come true for any peanut butter and chocolate lover like me. It’s rich, creamy, and the ultimate no-bake treat that’s always a crowd favorite. Whether I serve it for a party or keep it all to myself (no judgment), it never disappoints.

Print
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Giant Reese’s Peanut Butter Cup Pie

Giant Reese’s Peanut Butter Cup Pie

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  • Author: Lidia
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in this Giant Reese’s Peanut Butter Cup Pie, a decadent no-bake dessert that transforms your favorite candy into a rich, chocolatey, and creamy showstopper. With layers of semi-sweet chocolate and velvety peanut butter filling, this oversized treat is perfect for holidays, birthdays, or anytime you’re craving a bold, indulgent dessert.


Ingredients

  • 3 cups semi-sweet chocolate chips
  • 2 tablespoons vegetable oil
  • 1 cup unsalted butter, softened
  • 2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Melt chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  2. Pour half of the melted chocolate into a 9-inch pie pan, coating bottom and sides evenly. Chill for 20–30 minutes until set.
  3. In a large bowl, beat softened butter and peanut butter until creamy.
  4. Add powdered sugar, vanilla, and salt; mix until smooth.
  5. Spoon peanut butter mixture into chilled chocolate shell and smooth the top.
  6. Pour remaining melted chocolate over the top and spread evenly.
  7. Refrigerate for at least 1 hour or until fully set. Slice and serve.

Notes

  • Use dark chocolate for a richer flavor.
  • Mix in crushed graham crackers or chopped peanuts for added texture.
  • Swirl marshmallow fluff or Nutella into the peanut butter layer for a fun twist.
  • Let pie sit at room temperature 10–15 minutes before slicing to prevent chocolate from cracking.
  • Best served chilled or at room temperature.

Nutrition

  • Serving Size: 1 slice
  • Calories: 560
  • Sugar: 38g
  • Sodium: 190mg
  • Fat: 40g
  • Saturated Fat: 16g
  • Unsaturated Fat: 21g
  • Trans Fat: 1g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 25mg

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