Giant Reese's Peanut Butter Cup Pie: An Easy No-Bake Dream!
Capture the magic of a Reese's Peanut Butter Cup in this glorious, easy-to-make no-bake pie. Featuring layers of smooth chocolate ganache, fluffy peanut butter filling loaded with chopped Reese's, all nestled in a simple graham cracker crust, this dessert is perfect for any occasion or just a sweet treat. Fast, simple, and a guaranteed crowd-pleaser!
Equipment
- Medium bowl
- Large mixing bowl
- Spatula
- Whisk or Electric Mixer
- 9-inch Tart Pan or Pie Dish
- Plastic wrap
- Sharp knife
Ingredients
For the Chocolate Ganache Base
- 2.5 cups milk chocolate chips
- 2 tbsp vegetable oil or shortening
- 0.5 cup hot water
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1.5 cups heavy cream whipped to stiff peaks
- 0.5 tsp salt optional
- 10 Reese's Peanut Butter Cups whole, chopped (plus extra for topping)
For the Graham Cracker Crust
- 1.5 cups graham cracker crumbs about 10-12 sheets
- 6 tbsp unsalted butter melted
- 0.25 cup granulated sugar
Instructions
- Step 1: Prepare the Chocolate Ganache Base In a medium bowl, toss milk chocolate chips and oil/shortening. Pour ½ cup hot water over top. Let sit 2–3 minutes, then stir until smooth and glossy. Pour about half the ganache into a 9-inch tart pan or pie dish, spreading to cover the bottom. Refrigerate 15–20 minutes until set.
- Step 2: Make the Graham Cracker Crust While ganache chills, combine graham cracker crumbs, melted butter, and sugar in a small bowl. Mix until crumbs are coated. Remove dish from fridge. Pour crumb mixture over the set ganache. Press down firmly and evenly over the chocolate. Refrigerate while making the filling.
- Step 3: Create the Fluffy Peanut Butter Layer In a large mixing bowl, beat creamy peanut butter and powdered sugar until lighter and fluffy. Gently fold in the whipped heavy cream with a spatula until no white streaks remain. Spoon this peanut butter mousse evenly over the chilled graham cracker crust. Spread smoothly. Sprinkle chopped Reese's cups over the peanut butter layer.
- Step 4: Finish with Remaining Ganache Gently warm the remaining chocolate ganache if needed until pourable. Carefully spoon or pour it over the peanut butter layer, spreading to the edges. Smooth the top and sprinkle with extra chopped Reese's pieces or mini cups for garnish.
- Step 5: Chill Until Set Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Step 6: Slice & Serve Once set, slice the pie using a sharp knife. For cleaner slices, dip the knife in hot water and wipe dry between cuts. Serve chilled.
Notes
Substitutions & Additions: Try semi-sweet or dark chocolate for the ganache, crunchy peanut butter for texture, or a crushed chocolate cookie crust. Swirl in caramel or hot fudge, or add other chopped candies like Butterfinger or Snickers. Sprinkle chopped nuts (peanuts, pecans) on the crust or top.
Tips for Success: Ensure cream is very cold before whipping to stiff peaks. Always fold, don't stir, when adding whipped cream to preserve air. Chilling time is crucial for setting – allow at least 4 hours, ideally overnight. Lightly grease the pan if worried about sticking. For clean slices, dip knife in hot water and wipe dry between cuts.
Storage: Store covered in the refrigerator for 3–4 days. The crust may soften over time. Freeze well-wrapped for up to a month; texture may change upon thawing. Thaw overnight in the refrigerator before serving.