Oh yes—a no-bake giant Reese’s peanut butter cup pie is basically dessert heaven: creamy, chocolatey, peanut buttery, and perfect for sharing. Here’s a detailed recipe:
Ingredients (12–16 servings)
For the crust:
- 2 cups chocolate cookie crumbs (like Oreos, crushed with filling removed)
- 1/4 cup unsalted butter, melted
For the peanut butter filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy cream, cold
For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Optional: chopped Reese’s peanut butter cups for garnish
Instructions
1. Make the crust
- Mix cookie crumbs and melted butter until well combined.
- Press mixture firmly into the bottom and slightly up the sides of a 9-inch (or larger) springform pan.
- Chill in the fridge while preparing the filling.
2. Make the peanut butter filling
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and mix until fully combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
- Pour filling over the chilled crust and smooth the top.
3. Make the chocolate topping
- Heat heavy cream until just simmering.
- Pour over chocolate chips in a bowl, let sit 1–2 minutes, then stir until smooth.
- Pour ganache over the peanut butter filling and spread evenly.
4. Chill and serve
- Refrigerate the pie for at least 4 hours (or overnight) to set completely.
- Optional: top with chopped Reese’s peanut butter cups before serving.
- Slice and enjoy!
Tips
- For extra texture: Fold mini Reese’s cups into the peanut butter filling.
- Make-ahead friendly: This pie keeps in the fridge for up to 5 days.
- Easier slices: Warm a knife slightly under hot water before cutting for clean slices.
If you want, I can also give a quick 5-minute microwave hack version that uses a premade cookie crust and takes no chilling time.
Do you want me to give that version?
