Giant Reese’s Peanut Butter Cup Pie 🥜🍫 A Dreamy No-Bake Dessert! 😍
This no-bake Giant Reese’s Peanut Butter Cup Pie is a dreamy dessert with a rich peanut butter filling and smooth chocolate ganache topping, all nestled in a chocolate cookie crust. It’s the perfect treat for peanut butter and chocolate lovers, and it’s easy enough to make without even turning on the oven.
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 12
Ingredients
- For the crust:
– 24 chocolate sandwich cookies (like Oreos), finely crushed
– 6 tablespoons unsalted butter, melted - For the peanut butter filling:
– 1 ½ cups creamy peanut butter
– ½ cup unsalted butter, softened
– 1 ½ cups powdered sugar
– ¼ teaspoon salt
– 2 tablespoons heavy cream (as needed) - For the chocolate ganache topping:
– 1 cup semi-sweet or milk chocolate chips
– ½ cup heavy cream - Optional toppings:
– Crushed peanuts
– Sea salt flakes
– Melted chocolate drizzle
Instructions
- Prepare the crust:
In a food processor, pulse the sandwich cookies until they become fine crumbs. Alternatively, place the cookies in a zip-top bag and crush with a rolling pin.
In a medium bowl, combine the crushed cookies with melted butter and stir until evenly moistened.
Press the mixture into the bottom and up the sides of a 9-inch tart or pie pan. Use a flat-bottomed cup to compact it tightly and evenly.
Chill the crust in the refrigerator for at least 20 minutes to set. - Make the peanut butter filling:
In a large mixing bowl, beat the peanut butter and softened butter together until smooth and well combined.
Gradually add powdered sugar and salt, mixing until thick and creamy.
If the filling is too stiff, mix in 1–2 tablespoons of heavy cream until it becomes spreadable.
Spoon the filling into the chilled crust and smooth it evenly with a spatula.
Return the pie to the refrigerator while preparing the topping. - Make the ganache topping:
In a small saucepan or microwave-safe container, heat the heavy cream until just about to simmer (do not boil).
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1–2 minutes.
Stir gently until the chocolate is melted and the mixture is smooth and glossy.
Allow it to cool slightly, then pour over the peanut butter layer.
Tilt the pan gently to spread the ganache evenly to the edges. - Chill and serve:
Place the pie in the refrigerator and chill for at least 2 hours, or until the topping is fully set.
Before serving, allow the pie to sit at room temperature for 10–15 minutes.
For cleaner slices, run a sharp knife under hot water, then dry it between cuts.
Garnish with optional toppings if desired.
Notes
Use creamy peanut butter for the smoothest texture, or crunchy for added bite.
Add crushed peanuts or crushed pretzels to the top for texture and contrast.
The pie keeps well refrigerated for up to 5 days. Cover tightly with plastic wrap.
This recipe can be made in mini tart pans for individual servings.
For variation, swirl melted peanut butter into the ganache topping before setting.