Giant Reese’s Peanut Butter Cup Pie

I make this giant Reese’s peanut butter cup pie when I want a show-stopping dessert that tastes just like the candy we all know and love—but supersized. With a rich chocolate shell and a creamy peanut butter filling, it’s indulgent, easy to prepare, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love how this pie delivers the perfect balance of salty peanut butter and sweet, smooth chocolate in every bite. It’s no-bake, which means I can whip it up without turning on the oven, and it’s fun to slice into because it really does look like an oversized Reese’s cup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups semisweet chocolate chips

• 2 tbsp coconut oil or shortening

• 1½ cups creamy peanut butter

• ½ cup unsalted butter, softened

• 1½ cups powdered sugar

• 1 tsp vanilla extract

• Optional: flaky sea salt for garnish

Directions

1. I melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

2. I pour half of the melted chocolate into a 9-inch pie pan (or tart pan) lined with parchment paper, tilting the pan to coat the bottom and sides evenly. I place it in the fridge to set for about 15 minutes.

3. In a separate bowl, I beat the peanut butter, softened butter, powdered sugar, and vanilla until smooth and thick.

4. I spread the peanut butter mixture evenly over the chilled chocolate layer.

5. I pour the remaining melted chocolate over the top, smoothing it out so it completely covers the peanut butter filling.

6. I refrigerate the pie for at least 1 hour, or until firm.

7. Just before serving, I sometimes sprinkle the top with flaky sea salt for a little extra contrast.

Servings and timing

• Servings: I usually get 10–12 slices from this pie.

• Timing: Prep time is about 20 minutes, chilling time is 1 hour, so total time is around 1 hour 20 minutes.

Variations

• I sometimes use dark chocolate instead of semisweet for a richer flavor.

• For crunch, I stir chopped peanuts into the peanut butter filling.

• I’ve made a white chocolate version for a twist on the classic.

• Adding a thin layer of caramel between the peanut butter and top chocolate layer makes it even more decadent.

Storage/reheating

I store the pie in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months—I just thaw it in the fridge before slicing. There’s no reheating needed.

FAQs

Can I use crunchy peanut butter?

Yes—it adds great texture, though the filling will be less smooth.

How do I keep the chocolate from cracking when slicing?

I let the pie sit at room temperature for 5–10 minutes before cutting with a sharp, warm knife.

Can I make this in advance?

Absolutely—I often make it a day ahead and keep it chilled until ready to serve.

What if I don’t have coconut oil or shortening?

I melt the chocolate without it, but the texture will be slightly firmer.

Can I use a springform pan instead of a pie pan?

Yes—a springform pan makes it even easier to remove and serve clean slices.

Conclusion

I love making this giant Reese’s peanut butter cup pie because it’s simple, impressive, and tastes exactly like the classic candy—but bigger and better. It’s the kind of dessert that gets everyone talking and guarantees no leftovers.