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Giant Reese's Peanut Butter Cup Pie with chocolate and peanut butter filling
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Giant Reese's Peanut Butter Cup Pie

Indulge in a creamy and decadent pie made with layers of peanut butter and chocolate, all sitting on a crunchy chocolate graham cracker crust.
Prep Time30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Dessert, Giant Reese's Pie, Indulgent Dessert, No-bake pie, Peanut Butter Pie
Servings: 8 servings
Calories: 450kcal

Ingredients

For the crust

  • 2 cups crushed chocolate graham crackers Picture a blend of crunchy, chocolatey bits that provide the perfect base.
  • 1/2 cup unsalted butter, melted This aromatic butter brings a rich, creamy texture.

For the filling

  • 2 cups creamy peanut butter The star of the show; its smooth, nutty essence is comforting.
  • 1 cup powdered sugar This fine sugar ensures a sweet, fluffy filling.
  • 1/2 cup unsalted butter, softened Enhances the richness of the filling.
  • 1 teaspoon vanilla extract Injects warmth into the filling’s flavor.
  • 1 cup heavy cream Provides a light, airy contrast.

For the topping

  • 1 cup semi-sweet chocolate chips Balances sweetness and cocoa richness.
  • 1/2 cup milk chocolate chips Adds another layer of chocolate heaven.
  • 1/4 cup chopped peanuts (optional) Adds crunch for those who like texture.

Instructions

Prepare the crust

  • In a medium bowl, combine the crushed chocolate graham crackers and melted butter. Mix until the crumbs are well saturated.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place it in the refrigerator while you prepare the filling.

Make the filling

  • In a large mixing bowl, beat together creamy peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
  • In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture using a spatula.

Assemble the pie

  • Remove the crust from the refrigerator and spoon the peanut butter filling into it, smoothing the top evenly.
  • Chill in the refrigerator for at least 2 hours or until the filling is set.

Add the chocolate topping

  • In a microwave-safe bowl, combine semi-sweet chocolate chips and milk chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  • Pour the melted chocolate over the chilled pie, spreading it evenly. If desired, sprinkle chopped peanuts on top.
  • Return the pie to the refrigerator for an additional 30 minutes to allow the chocolate to set.

Notes

Make sure the peanut butter is at room temperature for easy mixing. Whip the cream until stiff peaks form to maintain lightness. Stir consistently while melting chocolate to avoid clumping.