No-Bake Giant Reese’s Peanut Butter Cup Pie: A Decadent Dessert Dream

Layers of buttery graham cracker crust, creamy peanut butter filling, and silky chocolate ganache—this oversized Reese’s-inspired pie is pure indulgence

Introduction: A Candy-Lover’s Fantasy in Pie Form

If you’ve ever wished your favorite Reese’s Peanut Butter Cup came in pie size, this dessert is your dream come true. This No-Bake Giant Reese’s Peanut Butter Cup Pie is rich, creamy, and unapologetically decadent. It’s everything you love about the classic candy—chocolate, peanut butter, and that perfect balance of sweet and salty—scaled up into a stunning, sliceable treat.

No oven required, minimal effort, and maximum wow factor. Whether you’re making it for a birthday, holiday, or just because, this pie is guaranteed to steal the spotlight.

Ingredients Breakdown

Let’s take a closer look at what makes this pie so irresistible:

For the Crust:

• Graham cracker crumbs (1½ cups)
  Buttery and slightly sweet—creates a sturdy base.
• Unsalted melted butter (6 tbsp)
  Binds the crumbs and adds richness.
• Granulated sugar (¼ cup)
  Enhances flavor and helps the crust set.

Optional: Use chocolate graham crackers or crushed Oreos for a twist.

For the Peanut Butter Filling:

• Creamy peanut butter (1 cup)
  Smooth and rich—choose a no-stir variety for best texture.
• Powdered sugar (1 cup)
  Sweetens and firms up the filling.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Salt (pinch)
  Balances sweetness and enhances flavor.

Optional: Add a splash of heavy cream for extra silkiness.

For the Chocolate Ganache:

• Milk chocolate chips (2½ cups)
  Sweet and creamy—melts beautifully.
• Vegetable oil or shortening (2 tbsp)
  Adds gloss and smooth texture.

Optional: Use dark chocolate for a richer, less sweet version.

Optional Toppings:

• Chopped Reese’s Peanut Butter Cups
  Adds texture and visual appeal.
• Drizzle of melted peanut butter
  Creates a bakery-style finish.

Presentation Tip: Sprinkle with sea salt flakes for contrast.

Equipment Needed

• 9-inch tart pan or pie dish
• Mixing bowls
• Microwave-safe bowl
• Spatula
• Measuring cups and spoons
• Knife for slicing

Optional: Use a springform pan for easy release and clean edges.

Step-by-Step Instructions

Step 1: Prepare the Crust

In a medium bowl:

• Combine graham cracker crumbs, melted butter, and granulated sugar.

Mix until the texture resembles wet sand.

Press firmly into the bottom and up the sides of a 9-inch tart pan or pie dish.

Place in the refrigerator to chill while preparing the ganache.

Tip: Use the bottom of a measuring cup to press evenly.

Step 2: Make the Chocolate Ganache Base

In a microwave-safe bowl:

• Add chocolate chips and vegetable oil.

Microwave in 30-second intervals, stirring between each, until smooth and glossy.

Pour half of the ganache into the chilled crust.

Spread evenly with a spatula.

Return to the fridge and chill for at least 2 hours, or until set.

Optional: Chill in the freezer for faster setting.

Step 3: Create the Peanut Butter Layer

In a mixing bowl:

• Beat together peanut butter, powdered sugar, vanilla extract, and salt.

Mix until smooth and fluffy.

Spread evenly over the chilled ganache layer.

Place back in the fridge while preparing the final ganache topping.

Tip: Use an offset spatula for a smooth finish.

Step 4: Top with More Ganache

Reheat the remaining ganache if needed to make it spreadable.

Carefully pour over the peanut butter layer.

Smooth the top with a spatula.

If desired:

• Drizzle with melted peanut butter
• Sprinkle with chopped Reese’s pieces

Presentation Tip: Chill briefly before adding toppings to prevent sinking

Step 5: Chill Thoroughly

Place the pie in the refrigerator for at least 4 hours, or preferably overnight, to ensure:

• Clean slices
• Well-set layers
• Perfect texture

Tip: Cover loosely with foil or plastic wrap to prevent drying.

Step 6: Slice and Serve

Use a sharp knife dipped in warm water (and wiped dry) for neat slices.

Serve chilled and enjoy!

Pair with:

• Cold milk
• Coffee or espresso
• Vanilla ice cream
• Whipped cream

Yields:

• 8–10 slices

Tip: Store leftovers in the fridge for up to 5 days.

Variations to Try

Want to make it your own? Try these delicious twists:

Dark Chocolate Dream

Use dark chocolate chips and add a pinch of espresso powder.

Coconut Crunch

Add shredded coconut to the crust or sprinkle on top.

Sweet & Salty

Top with crushed pretzels and sea salt flakes.

Vegan Version

Use dairy-free chocolate, plant-based butter, and vegan peanut butter.

Mini Cups

Make in muffin tins for individual servings.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare up to 2 days in advance.
• Refrigerate: Store covered in fridge for up to 5 days.
• Freeze: Freeze slices for up to 1 month. Thaw overnight in fridge.

Tip: Wrap tightly in plastic wrap and foil before freezing.

Nutrition Notes (Per Slice, ~1 of 10)

• Calories: ~380
• Protein: ~6g
• Carbohydrates: ~28g
• Fat: ~26g
• Sugar: ~22g
• Sodium: ~180mg
• Fiber: ~2g

This pie is:

• Rich and creamy
• Sweet and salty
• No-bake and easy
• Perfect for sharing

Final Thoughts

This No-Bake Giant Reese’s Peanut Butter Cup Pie is more than just dessert—it’s a celebration of indulgence, nostalgia, and effortless wow factor. Whether you’re serving it at a party or sneaking a slice for yourself, it’s guaranteed to satisfy every craving.