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Giant Reese’s Peanut Butter Cup Pie

Dive into the ultimate dessert experience with our Giant Reese’s Peanut Butter Cup Pie recipe! Perfect for peanut butter and chocolate lovers, this no-bake pie combines rich chocolate ganache and chunky peanut butter filling in a decadent treat that’s sure to impress. Whether you’re celebrating a special occasion or satisfying a sweet craving, this recipe is easy to follow, utterly delicious, and a true crowd-pleaser. Discover how to create this heavenly pie that looks as incredible as it tastes.

Ingredients

Scale
  • 2½ cupsmilk chocolate chips
  • 1½ tablespoonsvegetable oilChunky Peanut Butter Filling:1⅓ cuppowdered sugar1 cupgraham cracker crumbs1¼ cupscrunchy peanut butter½ cupsalted sweet cream butter
  • 1⅓ cuppowdered sugar1 cupgraham cracker crumbs1¼ cupscrunchy peanut butter½ cupsalted sweet cream butter
  • 1 cupgraham cracker crumbs
  • 1¼ cupscrunchy peanut butter½ cupsalted sweet cream butter
  • ½ cupsalted sweet cream butter

Instructions

  1. Line a 9-inch fluted tart pan with parchment paper and lightly coat with nonstick spray.Combine chocolate chips and oil in a microwave-safe bowl. Heat for 45-55 seconds, then stir until smooth. Spread half of the ganache into the prepared tart pan. Refrigerate to chill.Whisk powdered sugar and graham cracker crumbs. In a separate bowl, microwave peanut butter and butter for 45 seconds, then stir to combine. Mix in dry ingredients.Spread the peanut butter mixture over the chilled ganache. Top with remaining ganache and smooth the surface. Refrigerate for 4 hours to set.Remove the pie from the tart pan, slice, and serve.
  2. Combine chocolate chips and oil in a microwave-safe bowl. Heat for 45-55 seconds, then stir until smooth. Spread half of the ganache into the prepared tart pan. Refrigerate to chill.Whisk powdered sugar and graham cracker crumbs. In a separate bowl, microwave peanut butter and butter for 45 seconds, then stir to combine. Mix in dry ingredients.Spread the peanut butter mixture over the chilled ganache. Top with remaining ganache and smooth the surface. Refrigerate for 4 hours to set.Remove the pie from the tart pan, slice, and serve.
  3. Whisk powdered sugar and graham cracker crumbs. In a separate bowl, microwave peanut butter and butter for 45 seconds, then stir to combine. Mix in dry ingredients.Spread the peanut butter mixture over the chilled ganache. Top with remaining ganache and smooth the surface. Refrigerate for 4 hours to set.Remove the pie from the tart pan, slice, and serve.
  4. Spread the peanut butter mixture over the chilled ganache. Top with remaining ganache and smooth the surface. Refrigerate for 4 hours to set.Remove the pie from the tart pan, slice, and serve.
  5. Remove the pie from the tart pan, slice, and serve.

Notes

For a richer chocolate flavor, dark chocolate can be substituted for milk chocolate in the ganache.Smooth peanut butter may replace crunchy for a creamier texture.Ensure the pie is chilled for at least 4 hours for proper setting.
Smooth peanut butter may replace crunchy for a creamier texture.
Ensure the pie is chilled for at least 4 hours for proper setting.

  • Author: Chef Stella