Reese’s Peanut Butter Cup Pie

This Giant Reese’s Peanut Butter Cup Pie is a supersized version of the iconic Hershey’s candy—easy to make and even better than the one that sold out in minutes! This homemade treat is perfect for satisfying your peanut butter and chocolate cravings with rich layers of smooth chocolate and crunchy peanut butter filling. Skip the store-bought option and create this show-stopping dessert for any occasion!

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Giant Reese’s Cup

This Giant Reese’s Peanut Butter Pie recipe is the ultimate no-bake dessert—decadent, delicious, and surprisingly easy to make with just six simple ingredients. It’s a super-sized version of the classic candy, but even better because it’s homemade and extra indulgent.

When Hershey’s released its 9-inch, 3.4-pound Reese’s Thanksgiving Pie, I knew I had to create a copycat recipe for those of us who missed out or didn’t want to spend $45 on a single treat. My version delivers the same peanut butter and chocolate perfection for a fraction of the price.

What sets my recipe apart? First, I mix graham cracker crumbs into the filling to replicate the signature grainy texture of the original Reese’s peanut butter cups. Second, I melt the chocolate with a touch of vegetable oil, ensuring a smooth, crack-free shell that’s easy to slice. Plus, using a tart pan gives it those iconic ridges, making it look just like the real deal!

Reese’s Peanut Butter Cup Pie Ingredients

• Milk chocolate chips: Substitute with semi-sweet chocolate chips or dark chocolate chips for a less sweet, richer flavor. Dairy-free chocolate can be used as a vegan option, but ensure it’s high quality to maintain a smooth texture.
• Vegetable oil: Coconut oil can replace vegetable oil for a subtle coconut undertone, but it may firm up more when chilled.
• Powdered sugar: Also known as confectioners sugar.
• Graham cracker crumbs – you can either use store bought or use a food processor to grind them into crumbs.
• Crunchy peanut butter: Use a conventional peanut butter, like Jif or Skippy. Natural peanut butter won’t work as well. Creamy peanut butter can be used for a silkier filling. For a unique twist, try almond butter or cashew butter, keeping in mind this will change the peanut butter flavors.
• Salted sweet cream butter: Unsalted butter can be used with a pinch of added salt for better control over the flavor. Vegan butter works well for dairy-free adaptations.

Recommended Tools

• 9 inch fluted tart pan
• Parchment paper
• Silicone spatula or an offset spatula

How to Make a Giant Reese’s Peanut Butter Cup Pie

If you missed out on Hershey’s huge Reese’s Thanksgiving Pie, you can easily make your own version with the same classic combination of peanut butter and chocolate. This no-bake recipe is so simple and tastes just like the real recipe, you won’t even remember that your pie didn’t come from a package!

1. Melt the Chocolate: Microwave chocolate chips and vegetable oil for 45–55 seconds. Stir until smooth.
2. Coat the Pan: Spread half the melted chocolate in a parchment-lined tart or pie pan, covering the bottom and sides evenly. Use a large spoon or offset spatula for best results. Chill the pan in the fridge.
3. Prepare the Filling: Whisk powdered sugar and graham cracker crumbs in a bowl. Separately, microwave peanut butter and butter for 45 seconds, then stir until smooth. Combine with the dry mixture.
4. Assemble the Layers: Once the chocolate shell is set, spread the peanut butter mixture evenly into the pan. Reheat the remaining chocolate if needed (15–20 seconds in the microwave), then spread it over the peanut butter layer. Tap the pan gently to settle the chocolate.
5. Chill: Refrigerate the tart for 4 hours or overnight.
6. Remove from Pan: Apply gentle pressure to release the sides of the pan, then flip the pie upside down to remove the bottom and peel off the parchment. Flip back onto a serving plate.
7. Serve: Allow the pie to sit at room temperature for 20 minutes before slicing. Use a warm, dry knife for clean cuts. Slice into wedges and serve!

Storage Tips

• To Store: Store any leftovers in an airtight container for up to 7 days.
• To Freeze: To freeze, wrap the pie in a layer of plastic wrap, then overwrap it in tin foil, and freeze it for up to 3 months. When you are ready to serve it, thaw it overnight in the refrigerator.

Other Peanut Butter Recipes

• Reese’s Peanut Butter Banana Bread
• Peanut Butter & Jelly Energy Balls
• Reese’s Cheesecake
• Peanut Butter Banana Pudding
• Reese’s Peanut Butter Ice Cream
• Chubby Hubby Bars
• Peanut Butter Pretzel Bites
• Chocolate Peanut Butter Dessert Cups

4.98 from 39 votes

Reese’s Peanut Butter Cup Pie

Author — Jennifer Fishkind

Serves — 8

Reese's Peanut Butter Cup Pie is the perfect replica of the classic candy, complete with Reese's ridges! It is so quick and easy to convert the original handheld sweet into one that's a homemade, supersized, sliceable treat!

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Prep Time 30 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Video

Ingredients

  

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Chocolate Ganache

• ▢ 2½ cups milk chocolate chips
• ▢ 1½ tbsp vegetable oil

Chunky Peanut Butter Filling

• ▢ 1⅓ cup powdered sugar
• ▢ 1 cup graham cracker crumbs
• ▢ 1¼ cup 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-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 – 55 seconds. Stir until the chocolate chips are completely melted and smooth.
  2½ cups milk chocolate chips, 1½ tbsp vegetable oil
• 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.
  1⅓ cup powdered sugar, 1 cup graham cracker crumbs
• Using a medium-size 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.
  1¼ cup crunchy peanut butter, ½ cup salted sweet cream butter
• 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 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.

Jenn’s Notes

Storage:

• To Store: Store any leftovers in an airtight container for up to 7 days.
• To Freeze: To freeze, wrap the pie in a layer of plastic wrap, then overwrap it in tin foil, and freeze it for up to 3 months. When you are ready to serve it, thaw it overnight in the refrigerator.

Tips:

• When you remove the pie from the tart pan, you will most likely find some perfect imperfections around the edges. If they bother you, simply swipe a sharp knife to get rid of anything sticking out.
• Once you have spread the peanut butter mixture into the prepared tart pan, you may need to heat the chocolate mixture in the microwave for 15 – 20 seconds before spreading.
• If you do not have a parchment circle, you can generously spray the removable circle with nonstick spray, or you can lightly butter the removable circle.
• Before slicing, allow the pie to sit at room temperature for 20 minutes before slicing.
• I find it easiest to cut the pie with a warm, dry knife so it’ll slice through the thick chocolate.

Nutrition Info

Calories: 747kcal | Carbohydrates: 76g | Protein: 13g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 410mg | Potassium: 324mg | Fiber: 5g | Sugar: 61g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

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