Introduction
This No-Bake Giant Reese’s Peanut Butter Cup Pie is the ultimate showstopper for chocolate and peanut butter fans. Inspired by the iconic candy, it layers a hardened chocolate shell with a luxuriously creamy peanut butter center and a final chocolate seal — all without turning on the oven. Perfect for parties, birthdays, or any time you want an easy but dramatic dessert, this crowd-pleaser comes from the playful kitchen of tinsuf and delivers candy-like flavor on a grand scale.
Ingredients
2 cups semi-sweet chocolate chips (or melting chocolate)
2 tablespoons coconut oil (optional, for smoother chocolate)
1½ cups creamy peanut butter
½ cup unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
Line a 9-inch round tart pan or pie dish with parchment paper, or use a springform pan for easy removal.
Melt 1 cup of chocolate chips with 1 tablespoon coconut oil in short intervals in the microwave, stirring until smooth (or use a double boiler). Pour the melted chocolate into the pan and tilt to coat the base and sides evenly. Freeze 10–15 minutes to set.
Beat peanut butter and softened butter until smooth, then add powdered sugar and vanilla. Beat until the filling is thick and creamy.
Spread the peanut butter filling evenly over the hardened chocolate shell and smooth the surface.
Melt the remaining chocolate with the remaining coconut oil and pour over the peanut butter layer, smoothing to create a uniform top.
Refrigerate for at least 2 hours, or until firm. For cleaner slices, freeze 15–30 minutes before slicing.
Slice with a sharp, warmed knife and serve chilled. Store leftovers in the refrigerator.
Troubleshooting & Consistency Tips
Cracked chocolate topping: Allow the pie to sit at room temperature a few minutes before slicing so the chocolate relaxes; use a warm knife for cleaner cuts.
Filling too soft: Chill longer or place the pie in the freezer for 15–30 minutes before slicing.
Chocolate not smooth: Add a small amount of coconut oil or butter while melting to improve fluidity and sheen.
Chocolate shell separates from filling: Ensure the base chocolate is fully hardened before adding the filling and press the filling gently to make contact with the shell.
Storage & Make-Ahead
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze slices or the whole pie for up to 1 month. Thaw in the refrigerator before serving.
Make-Ahead: Assemble up to 2 days in advance and keep chilled until serving.
Why This Recipe Works
The layered approach recreates the candy experience at pie scale: an initial hardened chocolate shell provides structure and snap, the peanut butter-butter-sugar mix gives a creamy, stable center, and the final chocolate seal locks everything together. Using a chilled shell prevents the filling from seeping through, and powdered sugar stabilizes the peanut butter layer so it slices cleanly after refrigeration.
Expert Tips
Use a tart pan with removable bottom or a springform pan for neat edges and easy removal.
Warm your knife under hot water and dry it between slices for clean, glossy cuts through the chocolate.
Top with chopped peanuts, mini Reese’s, or a drizzle of salted caramel for texture and visual appeal.
For extra smooth chocolate, temper the chocolate or add a teaspoon more coconut oil when melting.
A pinch of flaky sea salt on top brightens and balances the sweetness beautifully.
