Name: Giant Reese’s Peanut Butter Cup Pie
Prep time: 20 min
Cook time: 8 min
Total time: 4 h 28 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup creamy peanut butter; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups heavy whipping cream; 4 large Reese’s Peanut Butter Cups, chopped; 1/2 cup mini Reese’s Peanut Butter Cups, halved (for topping); 1/4 cup chocolate syrup (for drizzling)

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This Giant Reese’s Peanut Butter Cup Pie is a decadent, creamy, chocolate-peanut butter dream that tastes just like the candy—but in pie form. It has a rich chocolate cookie crust, a velvety peanut butter cheesecake-style filling, and is topped with chopped Reese’s and chocolate drizzle. It’s perfect for special occasions or when I’m just craving something truly indulgent.

Giant Reese’s Peanut Butter Cup Pie

Why You’ll Love This Recipe

I love this pie because it’s a showstopper dessert that’s surprisingly easy to make. It’s no-bake (except for a quick crust bake), requires only simple ingredients, and every bite delivers a rich peanut butter and chocolate combo. Whether I’m hosting friends or just treating myself, this dessert never disappoints. It also chills well overnight, making it a great make-ahead option.

Ingredients

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

1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
4 large Reese’s Peanut Butter Cups, chopped
1/2 cup mini Reese’s Peanut Butter Cups, halved (for topping)
1/4 cup chocolate syrup, for drizzling

Directions

I preheat the oven to 350°F (175°C).
In a medium bowl, I mix the chocolate cookie crumbs with melted butter until the mixture is well combined.
I press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to create the crust.
I bake the crust for 8 minutes, then let it cool completely.
In a large bowl, I beat the cream cheese until smooth and creamy.
I add in the peanut butter, powdered sugar, and vanilla extract, mixing until everything is combined.
In another bowl, I whip the heavy cream until stiff peaks form.
I fold the whipped cream gently into the peanut butter mixture until smooth.
I stir in the chopped large Reese’s Peanut Butter Cups.
I pour the filling into the cooled crust and smooth the top evenly.
I refrigerate the pie for at least 4 hours until it’s set.
Before serving, I top the pie with halved mini Reese’s and drizzle chocolate syrup on top.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 8 minutes
Chill Time: 4 hours
Total Time: 4 hours 28 minutes
Servings: 8
Calories per Serving: 520 kcal

Variations

I sometimes use crushed graham crackers instead of chocolate cookies for a different crust flavor.
If I want an even richer filling, I mix in some mini chocolate chips or chunks into the peanut butter mixture.
For a crunchy texture, I add chopped roasted peanuts or crushed pretzels on top.
I occasionally replace the mini Reese’s topping with a layer of ganache for a fancier finish.
I like to swirl in some caramel sauce into the filling for a sweet twist.

storage/reheating

I store the pie in the refrigerator, covered loosely with foil or plastic wrap, for up to 5 days. For longer storage, I freeze it—either whole or in slices—wrapped tightly in plastic wrap and foil. It thaws well overnight in the fridge. I don’t reheat it since it’s best served cold or slightly softened at room temperature.

FAQs

How do I prevent the pie filling from cracking?

I make sure to fold the whipped cream in gently and avoid overmixing. Also, chilling the pie overnight helps it firm up without cracking.

Can I use crunchy peanut butter instead of creamy?

Yes, I can. It adds a bit of texture to the filling, which I sometimes enjoy for a change.

Do I have to bake the crust?

I like to bake the crust to help it hold together better, but if I’m short on time, I’ve also chilled it instead for about 30 minutes with good results.

What can I use instead of Reese’s if I don’t have any?

I’ve used peanut butter chips or other peanut butter candies, and they work well. Even crushed peanut butter cookies can be a fun topping.

Can I make this pie ahead of time?

Absolutely. I prefer making it the night before so it sets completely and is ready to serve the next day.

Conclusion

This Giant Reese’s Peanut Butter Cup Pie is my ultimate dessert when I want something that looks impressive and tastes incredible without being overly complicated. It combines the irresistible flavors of chocolate and peanut butter in a creamy, dreamy pie that always disappears fast at any gathering. If I want to impress or indulge, this pie is my go-to treat.