Description
Get ready for the ultimate chocolate and peanut butter dessert: this Giant Reese’s Peanut Butter Cup Pie layers a crunchy Oreo cookie crust with fluffy peanut butter cheesecake filling, a silky chocolate ganache topping, and a mountain of Reese’s candy on top. It’s a no bake dessert that feels bakery-level special but is easy enough for any home kitchen—perfect for birthday parties, holiday dessert tables, or anytime you need over-the-top sweet food ideas. Serve it as an easy dinner dessert, a show-stopping centerpiece for parties, or keep it in the fridge for indulgent snack attacks when you’re craving quick dessert inspiration and decadent treat ideas.
Ingredients
30 Oreo cookies finely crushed
6 tablespoons unsalted butter melted
1 pinch fine sea salt
16 ounces cream cheese softened
1 cup creamy peanut butter
1 cup powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon fine sea salt
1 1/2 cups heavy whipping cream cold
1/3 cup powdered sugar
12 miniature Reese’s peanut butter cups chopped
1 1/2 cups semi sweet chocolate chips
3/4 cup heavy cream
2 tablespoons light corn syrup optional
1 teaspoon vanilla extract
20 miniature Reese’s peanut butter cups for topping
1/2 cup Reese’s Pieces
4 snack size peanut butter candy bars chopped
1/3 cup creamy peanut butter warmed for drizzling
1 cup heavy whipping cream cold for topping
2 tablespoons powdered sugar for topping
Instructions
1. Grease a 9 inch springform pan and line the bottom with parchment paper.
2. Make the crust by stirring together the Oreo crumbs, melted butter, and pinch of salt until the mixture looks like wet sand.
3. Press the crust firmly into the bottom and slightly up the sides of the pan, then chill while you start the filling.
4. Beat the softened cream cheese, peanut butter, powdered sugar, vanilla, and salt in a large bowl until completely smooth and fluffy.
5. In a separate chilled bowl whip the heavy cream with powdered sugar to stiff peaks.
6. Fold the whipped cream gently into the peanut butter mixture in two additions to keep it light and airy.
7. Spread half of the peanut butter filling over the cold crust and smooth the top.
8. Scatter the chopped miniature Reese’s cups over this layer, then spoon the remaining filling on top and smooth again.
9. Cover the pan and chill the pie for at least 4 hours, or until the filling feels set around the edges.
10. For the ganache, heat the heavy cream just until steaming, then pour it over the chocolate chips in a heatproof bowl.
11. Let the mixture sit for a minute, then stir until the chocolate is melted and the ganache is silky; add corn syrup and vanilla for extra shine if you like.
12. Cool the ganache until it thickens slightly but is still pourable, then spread it over the chilled pie.
13. Whip the remaining heavy cream with powdered sugar and pipe or spoon swirls of cream around the edge of the pie.
14. Pile on the whole and halved miniature Reese’s, Reese’s Pieces, and chopped candy bars over the ganache and cream.
15. Warm the extra peanut butter until just pourable and drizzle it generously over the top of the candy.
16. Chill the finished pie for at least 2 more hours, or until very firm, before slicing with a hot sharp knife.
Notes
For the cleanest slices, freeze the pie for 20 to 30 minutes before cutting and wipe the knife between each cut.
You can make this pie up to 24 hours ahead; wait to add the whipped cream and candy topping until a few hours before serving so everything stays fresh and glossy.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 780
- Sugar: 55
- Sodium: 380
- Fat: 52
- Saturated Fat: 24
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 70
- Fiber: 3
- Protein: 12
- Cholesterol: 120
Keywords: giant reeses peanut butter cup pie, no bake dessert, easy peanut butter pie, oreo crust pie, chocolate peanut butter dessert, holiday dessert, party dessert, easy recipe, dessert ideas