Giant Reese’s Peanut Butter Cup Pie: 10 Secrets

Giant Reese’s Peanut Butter Cup Pie has been my ultimate dessert obsession since the first time I took a bite. I remember my mom making a simpler version years ago, and the memory of that rich, creamy filling paired with a crisp chocolate crust still makes my mouth water. This pie takes that nostalgic flavor and elevates it to something truly spectacular, transforming a beloved candy into a decadent, shareable treat that will wow everyone. It’s the perfect way to satisfy that craving for something sweet and utterly unforgettable. Let’s get cooking!

Why You’ll Love This Giant Reese’s Peanut Butter Cup Pie

This pie is an absolute dream for any candy lover! Here’s why it’s a must-try:

• Unbeatable Taste: It’s a symphony of rich chocolate, creamy peanut butter, and a crunchy cookie base that perfectly captures the essence of your favorite candy bar.
• Surprisingly Quick Prep: While it needs chilling time, the active prep is less than an hour, making it manageable even on a busy weeknight.
• Family-Friendly Fun: Kids and adults alike adore this dessert. It’s a guaranteed hit for birthdays, holidays, or just because.
• Budget-Friendly Bliss: Using common pantry staples and readily available candy, this pie offers a truly decadent experience without breaking the bank.
• Impressive Presentation: This Extra Large Reese’s Peanut Butter Pie looks absolutely stunning, making it perfect for potlucks or special occasions.
• Customizable Delight: Feel free to adjust the sweetness or add your own favorite toppings to make this Extra Large Reese’s Peanut Butter creation uniquely yours.
• Pure Indulgence: It’s the ultimate treat for anyone who loves Reese’s Peanut Butter Cups!

Ingredients for Your Giant Reese’s Peanut Butter Cup Pie

Gather these goodies to create the ultimate dessert experience. You’ll need ingredients for a rich chocolate crust, a luscious peanut butter filling, a silky ganache, and plenty of chopped candy for that iconic finish. For the crust, we’ll use 1 ½ cups crushed chocolate sandwich cookies (like Oreos) with cream filling, plus ½ cup (113 grams) unsalted butter, melted. The star of the show, the creamy peanut butter filling, requires 8 ounces (226 grams) full-fat cream cheese, softened for smoothness, 1 ½ cups (380 grams) creamy peanut butter for that intense flavor, 1 ½ cups (180 grams) powdered sugar, sifted to prevent lumps, 1 teaspoon pure vanilla extract for depth, and 1 ¾ cups (420 ml) cold heavy cream to achieve that airy, whipped texture. Finally, for the decadent topping, grab 1 cup (170 grams) semi-sweet chocolate chips and ½ cup (120 ml) heavy cream. For the grand garnish, you’ll want about 1 ½ cups (roughly 18-24 miniature or 8-10 regular-sized) Reese’s Peanut Butter Cups, roughly chopped – this ensures every bite is loaded with that unmistakable chocolate and peanut butter goodness, making it the Biggest Reese’s Peanut Butter Cup dream come true.

How to Make the Perfect Giant Reese’s Peanut Butter Cup Pie

1. Step 1: Let’s start with the crust! Crush your chocolate sandwich cookies into fine crumbs. I usually pulse them in a food processor until they look like coarse sand. In a bowl, mix these crumbs with the melted unsalted butter until everything is nicely moistened.
2. Step 2: Press this crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. For a crispier crust, bake it at 350°F (175°C) for about 8 to 10 minutes, then let it cool completely on a wire rack. If you’re short on time, just pop the pie plate in the freezer for 30 minutes for a no-bake option.
3. Step 3: Now for the star of the show: the peanut butter filling! In a large bowl, beat your softened cream cheese on medium speed until it’s wonderfully light and smooth, about 2 to 3 minutes. Make sure to scrape down the sides of the bowl to get everything incorporated.
4. Step 4: Add the creamy peanut butter and pure vanilla extract to the cream cheese mixture. Beat again until everything is well combined and wonderfully smooth. The aroma at this stage is already heavenly!
5. Step 5: Gradually add the sifted powdered sugar, beating on low speed initially to avoid a sugar cloud, then increasing to medium speed until fully incorporated and the mixture is smooth. This creates the base for our luscious peanut butter layer.
6. Step 6: In a separate, very cold bowl, whip the cold heavy cream until stiff peaks form. This usually takes about 3 to 5 minutes with an electric mixer. Those stiff peaks are crucial for a light and airy filling!
7. Step 7: Gently fold the whipped cream into the peanut butter mixture. Be careful not to overmix; you want to combine them until there are no white streaks left, maintaining that airy texture. This is where our Jumbo Reese’s Peanut Butter filling gets its incredible lightness.
8. Step 8: Pour this glorious filling into your cooled pie crust and spread it out evenly. Cover the pie loosely with plastic wrap and let it chill in the refrigerator for at least 2 to 3 hours, or until it’s nice and firm.
9. Step 9: Time for the silky chocolate ganache. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Place your semi-sweet chocolate chips in a heatproof bowl.
10. Step 10: Pour the hot cream directly over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to soften. Then, gently whisk until the chocolate is completely melted and you have a smooth, glossy ganache.
11. Step 11: If you like, stir in the optional room temperature unsalted butter until it’s incorporated. Let the ganache cool at room temperature for about 10 to 15 minutes, stirring occasionally, until it’s slightly thickened but still pourable. This ensures it coats the pie beautifully.
12. Step 12: Pour the cooled ganache over the chilled peanut butter filling, spreading it evenly to the edges. Immediately arrange your roughly chopped Reese’s Peanut Butter Cups over the chocolate layer. This is where the Jumbo Reese’s Peanut Butter pie really starts to look spectacular!
13. Step 13: Return the pie to the refrigerator for at least another 2 to 3 hours, or preferably overnight. This allows the ganache to set completely and the whole pie to firm up into a perfect sliceable dessert.
14. Step 14: Before serving, remove the pie from the refrigerator about 15 to 20 minutes beforehand. This makes slicing much easier and ensures a perfect texture. Use a sharp, clean knife for the cleanest slices, showcasing the layers of your amazing Jumbo Reese’s Peanut Butter creation.

Pro Tips for the Best Giant Reese’s Peanut Butter Cup Pie

Achieving pie perfection is all about a few key details. Follow these tips to ensure your creation is absolutely divine:

• For the smoothest filling, make sure your cream cheese is truly at room temperature. Cold cream cheese will lead to lumps, no matter how much you beat it.
• When whipping the heavy cream, use a very cold bowl and beaters. This helps the cream whip up faster and achieve those crucial stiff peaks for a light filling.
• Don’t rush the chilling time! Allowing the pie to set properly is essential for clean slices and the best texture. Patience truly pays off here.
• Use fresh, good-quality peanut butter. The flavor of the peanut butter is central to this pie, so choose one you love to eat straight from the jar!

What’s the secret to perfect Giant Reese’s Peanut Butter Cup Pie?

The magic lies in the balance of textures and flavors. Using a combination of creamy peanut butter filling, a crisp chocolate crust, and a rich ganache, all topped with actual chopped candy pieces, creates that ultimate Reese’s Peanut Butter Cup king size experience in every bite.

Can I make Giant Reese’s Peanut Butter Cup Pie ahead of time?

Absolutely! This pie is a fantastic make-ahead dessert. You can prepare the entire pie up to 24 hours in advance and keep it chilled in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before slicing.

How do I avoid common mistakes with Giant Reese’s Peanut Butter Cup Pie?

The most common pitfall is overmixing the filling after adding whipped cream, which can deflate it. Also, ensure your ganache isn’t too hot when pouring over the chilled filling, or it might melt the layer beneath. An XL Reese’s Peanut Butter Cup pie deserves careful attention to these details!

Best Ways to Serve Your Giant Reese’s Peanut Butter Cup Pie

Serving this masterpiece is almost as much fun as making it! For a truly decadent experience, I love slicing a generous piece and pairing it with a cold glass of milk, letting the sweetness and saltiness play off each other. You could also serve it warm with a scoop of vanilla bean ice cream – the contrast in temperature and texture is divine. For those who can’t get enough peanut butter goodness, consider a side of fresh strawberries or a drizzle of extra chocolate sauce to complement the Massive Reese’s Peanut Butter Cup flavor profile. It’s a dessert that demands to be savored, no matter how you serve it!

Nutrition Facts for Giant Reese’s Peanut Butter Cup Pie

This decadent pie is a treat, and here’s a look at what you can expect per slice. Remember, these are approximate values, as the exact nutritional content can vary based on the specific ingredients you use and the size of your slices. For more information on general dessert nutrition, you can check out resources on food and nutrition.

• Calories: Approximately 550
• Fat: Approximately 35g
• Saturated Fat: Approximately 18g
• Protein: Approximately 9g
• Carbohydrates: Approximately 55g
• Fiber: Approximately 2g
• Sugar: Approximately 45g
• Sodium: Approximately 250mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Giant Reese’s Peanut Butter Cup Pie

This incredible pie is perfect for making ahead, which is great for parties or just satisfying those intense cravings. Once your masterpiece has cooled and been thoroughly chilled, it’s time to think about storage. For keeping it fresh in the refrigerator, make sure it’s in an airtight container or well-wrapped with plastic wrap and then foil. It should stay delicious for about 3 to 4 days. If you find yourself with leftovers and want to keep them even longer, freezing is a great option. Wrap individual slices securely in plastic wrap, then in aluminum foil, and they can be stored in the freezer for up to 3 months. This makes it easy to have a slice of this Reese’s Peanut Butter Cup family size treat whenever the mood strikes!

When you’re ready to enjoy a slice that’s been chilled or frozen, reheating is simple. For refrigerated pie, simply let it sit at room temperature for about 15-20 minutes before slicing and serving. If you’re reheating a frozen slice, the best method is to let it thaw overnight in the refrigerator. For a slightly warmer treat, you can gently warm a slice in the microwave for about 10-15 seconds, just until it’s slightly softened, being careful not to overheat it and melt the ganache completely.

Frequently Asked Questions About Giant Reese’s Peanut Butter Cup Pie

Can I substitute the chocolate sandwich cookies for the crust?

Yes, you can! While chocolate sandwich cookies give it that classic flavor, graham cracker crumbs or even a chocolate brownie crust would also be delicious. Just ensure you bind them with butter and bake or chill them as directed for a sturdy base for your pie.

What’s the best way to chop the Reese’s Peanut Butter Cups for the topping?

For the best results and to avoid a sticky mess, I recommend chilling the Reese’s Peanut Butter Cups in the freezer for about 15-20 minutes before chopping. This makes them firmer and easier to cut. You can use a sharp knife or even a mini food chopper. This ensures a beautiful, textured topping for your Reese’s Peanut Butter Cup party size dessert.

How do I get clean slices of this Giant Reese’s Peanut Butter Cup Pie?

For the cleanest slices, use a large, sharp knife dipped in hot water and wiped dry between each cut. This helps the knife glide through the chilled ganache and filling smoothly. Letting the pie sit at room temperature for about 15-20 minutes before slicing also makes a big difference, ensuring the pie is perfectly sliceable.

Can I make a dairy-free or vegan version of this pie?

Creating a dairy-free or vegan version would require some substitutions. You’d need to use vegan butter, dairy-free cream cheese alternatives, plant-based milk or cream for the filling and ganache, and ensure your chocolate chips and cookies are vegan. Many vegan Reese’s Peanut Butter Cup alternatives are also available, allowing you to enjoy a similar flavor profile.

Variations of Giant Reese’s Peanut Butter Cup Pie You Can Try

This incredible pie is so versatile, you can totally switch it up to suit your cravings or dietary needs! If you’re looking for a lighter option, consider a no-bake crust using crushed graham crackers instead of chocolate cookies. For a more intense chocolate experience, try using dark chocolate chips in the ganache. You could even experiment with different types of peanut butter, like chunky or a flavored variety, to add a new dimension. For those who love a twist on the classic, why not add some mini marshmallows or pretzels to the filling? Each variation offers a unique way to enjoy the beloved combination of chocolate and peanut butter, making this Giant chocolate peanut butter candy pie a dessert that keeps on giving.

Giant Reese’s Peanut Butter Cup Pie: 10 Secrets

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• Author: basmer1517
• Total Time: 2 hours 10 minutes (plus chilling time)
• Yield: 1 (9-inch) pie 1x
• Diet: Vegetarian

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Description

A decadent Giant Reese’s Peanut Butter Cup Pie featuring a chocolate cookie crust, creamy peanut butter filling, rich chocolate ganache, and a generous topping of chopped Reese’s Peanut Butter Cups. This ultimate dessert transforms a beloved candy into a show-stopping creation.

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Ingredients

Scale 1x2x3x

• For the Decadent Chocolate Cookie Crust: 1 ½ cups crushed chocolate sandwich cookies (e.g., Oreos) with cream filling
• ½ cup (113 grams) unsalted butter, melted
• For the Creamy, Dreamy Peanut Butter Filling: 8 ounces (226 grams) full-fat cream cheese, softened
• 1 ½ cups (380 grams) creamy peanut butter
• 1 ½ cups (180 grams) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 ¾ cups (420 ml) cold heavy cream
• For the Silky Chocolate Ganache Topping: 1 cup (170 grams) semi-sweet chocolate chips
• ½ cup (120 ml) heavy cream
• 1 tablespoon unsalted butter, room temperature (optional)
• For the Grand Garnish: 1 ½ cups (about 18-24 miniature or 8-10 regular-sized) Reese’s Peanut Butter Cups, roughly chopped

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Instructions

1. For the crust: Crush chocolate sandwich cookies into fine crumbs. Combine with melted unsalted butter until moistened.
2. Press crumbs firmly into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes, then cool completely on a wire rack. Alternatively, chill the crust in the freezer for 30 minutes for a no-bake option.
3. For the filling: In a large bowl, beat softened cream cheese on medium speed until light and smooth (2-3 minutes). Scrape sides.
4. Add creamy peanut butter and vanilla extract; beat until well combined and smooth.
5. Gradually add sifted powdered sugar, beating on low then medium speed until fully incorporated and smooth.
6. In a separate, cold bowl, whip cold heavy cream until stiff peaks form (3-5 minutes).
7. Gently fold the whipped cream into the peanut butter mixture until just combined and no white streaks remain. Do not overmix.
8. Pour the filling into the cooled crust and spread evenly. Cover loosely with plastic wrap and chill in the refrigerator for at least 2-3 hours, or until firm.
9. For the ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Place semi-sweet chocolate chips in a heatproof bowl.
10. Pour hot cream over chocolate; let sit undisturbed for 5 minutes. Whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
11. Stir in optional room temperature unsalted butter until incorporated. Let ganache cool at room temperature for 10-15 minutes, stirring occasionally, until slightly thickened but still pourable.
12. Pour cooled ganache over the chilled pie, spreading evenly to the edges. Immediately arrange chopped Reese’s Peanut Butter Cups over the chocolate layer.
13. Return the pie to the refrigerator for at least another 2-3 hours, or preferably overnight, until the ganache is completely set and firm.
14. Remove pie from refrigerator 15-20 minutes before serving for easier slicing. Use a sharp, clean knife for pristine portions. Store leftover pie in the refrigerator for up to 4-5 days.

Notes

• Ensure cream cheese is at room temperature for a smooth filling.
• Use very cold heavy cream for optimal whipping.
• Baking the crust is recommended for sturdiness, but a chilled crust works as a no-bake option.
• Allow adequate chilling time for the filling and ganache to set properly.
• For best results, serve the pie slightly chilled.
• Store leftovers covered in the refrigerator for up to 4-5 days.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking and Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 1/8 of pie)
• Calories: Approximately 500-600 (estimated)
• Sugar: Approximately 40-50g (estimated)
• Sodium: Approximately 200-300mg (estimated)
• Fat: Approximately 30-40g (estimated)
• Saturated Fat: Approximately 15-20g (estimated)
• Unsaturated Fat: Approximately 15-20g (estimated)
• Trans Fat: Less than 1g (estimated)
• Carbohydrates: Approximately 50-60g (estimated)
• Fiber: Approximately 2-3g (estimated)
• Protein: Approximately 8-10g (estimated)
• Cholesterol: Approximately 70-90mg (estimated)

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