Giant Reese's Peanut Butter Cup Pie (No-Bake!)
Imagine taking the magic of a Reese's Cup and turning it into a giant, creamy, dreamy pie that requires absolutely no baking. This Giant Reese's Peanut Butter Cup Pie is exactly that – a showstopper dessert that's surprisingly easy to whip up and makes everyone's eyes light up the moment it hits the table.
Equipment
- Medium bowl
- 9-inch pie dish
- Electric mixer
- Large bowl
- Spatula
- Heatproof bowl
- Small saucepan or microwave
- Whisk
- Sharp knife
Ingredients
Chocolate Crust
- 2.5 cups chocolate cookie crumbs 300g, Oreo cookie crumbs without filling or chocolate graham crackers, finely ground
- 0.5 cup unsalted butter 115g, melted
- 1 tbsp granulated sugar optional
Peanut Butter Mousse
- 1.5 cups creamy peanut butter 360g, standard, not natural
- 8 oz full-fat cream cheese 225g, room temperature
- 1.25 cups powdered sugar 150g, sifted
- 1 tsp pure vanilla extract
- 1.5 cups heavy cream 360ml, chilled
- 0.25 tsp salt
Chocolate Ganache
- 1 cup semi-sweet chocolate chips 175g
- 0.5 cup heavy cream 120ml
- 1 tbsp unsalted butter 14g
- Pinch of sea salt optional
Garnish (Optional)
- crushed peanuts, mini chocolate chips, or chocolate shavings
Instructions
- Step 1: Crust Time! In a medium bowl, combine chocolate cookie crumbs with melted butter (and optional sugar, if using). Stir until crumbs are evenly moistened and look like wet sand. Pour mixture into a 9-inch pie dish. Use the bottom of a glass or flat measuring cup to firmly press the mixture into the bottom and up the sides. Pop the crust into the freezer for about 15 minutes while you make the filling.
- Step 2: Whip the Peanut Butter Dream. In a large bowl, beat the softened cream cheese with an electric mixer until super smooth. Add creamy peanut butter, sifted powdered sugar, vanilla extract, and salt. Beat again until well combined and creamy. Don't overmix – just until smooth.
- Step 3: Lighten Things Up. In a separate, clean bowl, pour the chilled heavy cream. Whip the cream with your electric mixer on medium-high speed until stiff peaks form.
- Step 4: Fold with Love. Gently fold the whipped cream into the peanut butter mixture in three additions using a spatula until just combined and looks light and airy. Be gentle!
- Step 5: Assemble and Chill (Part 1). Spoon the peanut butter mousse into your chilled pie crust. Spread it out evenly with a spatula. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 2 hours to firm up.
- Step 6: Make the Ganache. Place semi-sweet chocolate chips and 1 tbsp butter in a heatproof bowl. Heat ½ cup heavy cream in a small saucepan or microwave until steaming. Pour hot cream over chocolate chips and butter. Let sit for about 3 minutes. Stir gently from the center outwards with a whisk or spatula until completely smooth and glossy. Optionally, stir in a pinch of sea salt.
- Step 7: Ganache Top & Chill (Part 2). Take the chilled pie out of the fridge. Pour the warm (but not hot!) ganache over the top of the peanut butter mousse. Gently tilt the pie dish to help the ganache spread evenly. Place the pie back in the refrigerator for at least 1 more hour, or until the ganache is set.
- Step 8: Slice and Enjoy! For clean cuts, dip a sharp knife in hot water, wipe dry, slice, and repeat for each slice. Garnish each slice with a sprinkle of crushed peanuts, mini chocolate chips, or chocolate shavings if you like. Serve immediately.
Notes
Use standard creamy peanut butter for the mousse for stability. Ensure cream cheese is room temperature and heavy cream is chilled for best results. Don't rush the chilling process (minimum total chill is about 3 hours 15 minutes). The hot water knife trick helps get clean slices. This pie can be made 1-2 days in advance and stored covered in the refrigerator. Store leftovers covered in the refrigerator for 3-4 days. You can freeze individual slices or the whole pie (well-wrapped) for 1-2 months; thaw in the refrigerator.
Substitutions/Additions: Use regular graham cracker crumbs or gluten-free chocolate sandwich cookies for the crust, or a pretzel crust (adjust salt). Swirl crunchy peanut butter or chopped peanut butter cups into the mousse. Use milk chocolate chips for the ganache. Top with melted peanut butter/white chocolate or whipped cream.