Reese's Peanut Butter Cup Pie

This giant Reese's peanut butter cup pie needs to be seen to be believed with a classic peanut butter and chocolate combination that make it an incredibly rich and decadent dessert.

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Table of Contents

Reese’s Peanut Butter Cup Pie Ingredients
Substitutions And Additions
How To Make This Reese’s Peanut Butter Cup Pie Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Oh my goodness, this Reese’s peanut butter cup pie looks like the largest peanut butter cup you’ve ever seen, and it has the taste to match. Loaded with peanut butter flavor wrapped in a delicious chocolate shell, there is no resisting this giant treat.

close up shot of a Reese's Peanut Butter Cup Pie with a slice taken out of it with a spatula

Reese’s Peanut Butter Cup Pie Ingredients

Reese's Peanut Butter Cup Pie raw ingredients that are labeled

You’ll need:

For The Chocolate Ganache:

2½ cups of milk chocolate chips
1½ tablespoons of vegetable oil

For The Chunky Peanut Butter Filling:

1⅓ cup of powdered sugar
1 cup of graham cracker crumbs
1¼ cups of crunchy peanut butter
½ cup of salted sweet cream butter

Substitutions And Additions

PEANUT BUTTER: If you do not like chunky peanut butter, you can substitute creamy peanut butter for this no-bake peanut butter cup pie.

How To Make This Reese’s Peanut Butter Cup Pie Recipe

STEP ONE: Line the bottom of a 9-inch fluted tart pan with a circle of parchment paper.

Lightly spray the parchment circle with nonstick spray. Set it aside.

OUR RECIPE DEVELOPER SAYS

If you do not have a parchment paper circle, you can generously spray the bottom of the pan with nonstick spray or grease it lightly with butter.

STEP TWO: Using a medium-sized heat-safe mixing bowl, combine the chocolate chips and vegetable oil.

Heat the chips and oil for 45 to 55 seconds. Stir until the chocolate chips are completely melted and smooth.

butter and chocolate chips melted in a bowl

STEP THREE: Spoon ½ of the melted chocolate into the prepared tart pan.

Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan.

Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.

STEP FOUR: Using a large bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.

STEP FIVE: Using a medium-sized heat-safe mixing bowl, add the chunky peanut butter and the butter.

Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.

peanut butter and butter melted in a bowl

STEP SIX: Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.

peanut butter mixture and graham cracker crumbs combined in a bowl

STEP SEVEN: Remove the chocolate-coated tart pan from the refrigerator.

Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan.

Be sure the chunky peanut butter mixture is smooth and even.

STEP EIGHT: Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer.

Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.

PRO TIP:

Once you have spread the chunky peanut butter mixture into the prepared tart pan, you may need to heat the chocolate mixture in the microwave for 15 to 20 seconds before spreading.

chocolate mixture spread on top of the peanut butter mixture

STEP NINE: Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for four hours to overnight.

STEP TEN: When you are ready to serve, remove the tart pan from the refrigerator.

To remove the peanut butter cup from the tart pan, center the pan over a small mixing bowl and apply slight pressure to the edge of the tart pan to encourage the sides to come away.

Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.

STEP ELEVEN: Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle.

Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.

STEP TWELVE: Slice into wedges and serve.

PRO TIP:

Before slicing, allow the pie to sit at room temperature for 20 minutes.

How To Serve

This giant peanut butter cup pie would be the perfect treat for any peanut butter lover and might just become your new favorite dessert.

Add a glass of cold milk, or if you can’t get enough chocolate, a homemade hot chocolate, to wash it down, and you’ll have the ultimate in decadent dessert.

For more peanut butter desserts, check out our chocolate peanut butter pie, and Reese’s fans will love this Reese’s peanut butter fudge.

MORE PEANUT BUTTER RECIPES

Cookie Recipes

Cookie Peanut Butter Cups

No Bake Desserts

Peanut Butter Balls

Storage

IN THE FRIDGE: Store any leftovers of this peanut butter pie recipe in an airtight container for up to seven days.

IN THE FREEZER: Reese’s peanut butter pie can be stored in the freezer for up to three months.

Just wrap it well in a layer of plastic wrap and then a layer of aluminum foil.

With a 9-inch diameter, this might be the largest Reese’s peanut butter cup pie around. The whole thing only needs six ingredients to make, and you may just find that it is nearly impossible not to eat the whole thing in one sitting – the taste is outrageously delicious!

Frequently Asked Questions

Can I freeze this pie?

This Reese’s pie can be frozen for up to three months. Just make sure to wrap it well in a layer of plastic wrap followed by a layer of foil.

What is a tart pan?

A tart pan is similar to a pie pan but is generally shallower and often has fluted edges. You can find them on Amazon by following this link.

Do I have to use crunchy peanut butter?

If you prefer to use creamy peanut butter, you certainly can, and this dessert will still be amazing!

More Recipes You’ll Love

Reese’s Peanut Butter Cup Pie

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This giant Reese's peanut butter cup pie needs to be seen to be believed with a classic peanut butter and chocolate combination that make it an incredibly rich and decadent dessert.

Prep Time 30

Total Time 4 30

Servings

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Ingredients

Chocolate Ganache

2½ cups milk chocolate chips
1½ tablespoons vegetable oil

Chunky Peanut Butter Filling

1⅓ cup powdered sugar
1 cup graham cracker crumbs
1¼ cups crunchy peanut butter
½ cup salted sweet cream butter

Instructions

Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
Using a medium-sized heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 to 55 seconds. Stir until the chocolate chips are completely melted and smooth.
Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
Using a medium-sized heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing bowl and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
Slice into wedges and serve.

Video

Notes

If you do not have a parchment paper circle, you can generously spray the bottom of the pan with nonstick spray or grease it lightly with butter.
Once you have spread the chunky peanut butter mixture into the prepared tart pan, you may need to heat the chocolate mixture in the microwave for 15 to 20 seconds before spreading.
Before slicing, allow the pie to sit at room temperature for 20 minutes.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer