This mouthwatering Giant Reese’s Peanut Butter Cup Pie is an impressive 9-inch diameter dessert, and it's a no-bake, uncomplicated creation. It unites the delectable flavor of peanut butter with crushed graham crackers, powdered sugar, and butter to match the luscious consistency of the iconic candy.
So, if you're in search of a delightful treat that captures the essence of the classic Reese's candy but takes it to an even grander scale, you've come to the right place.
When Hershey's unveiled their 9-inch, 3.4-pound Reese's Thanksgiving Pie, I was immediately inspired to create my very own copycat recipe. For those who missed the limited edition release or preferred a more budget-friendly option, I've crafted this delectable dessert.
This version stands out because of incorporating graham cracker crumbs into the filling mixture, closely mimicking the original Reese's texture and taste. Additionally, I've shared my secret of melting chocolate with a touch of vegetable oil when creating the outer shell. This not only ensures a smoother, crack-free pie that can be effortlessly sliced but also replicates the iconic Reese's ridges beautifully using a tart pan.
Photo byPrincess Pinky Girl
Why You Won't be Able to Get Enough of This
Quick and hassle-free preparation using common ingredients.
A no-bake dessert that perfectly emulates the beloved treat.
A delightful replica of Reese's Thanksgiving Pie, generously sized to delight a crowd on any occasion.
This oversized tribute to the classic candy is a delightful and impressive dessert.
An ideal alternative to a traditional birthday cake or large dessert, this pie is a crowd-pleaser.
Recommended Tools to Make this Recipe
9 inch fluted tart pan
Parchment paper
Nonstick spray
Mixing bowls
Measuring tools
Ingredients
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
1. 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.
2. 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.
3. 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.
4. Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
5. 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.
6. Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
7. Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the mixture into the bottom of the coated tart pan. Be sure the mixture is smooth and even.
8. 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.
9. 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.
10. When you are ready to serve, remove the tart pan from the refrigerator. To remove the pie 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 pie on.
11. 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.
12. Slice into wedges and serve.
Storage and Tips:
Storing
To Store: Safely store any remaining pie in an airtight container for up to 7 days.
Freezing Your Pie: For long-term storage, wrap the pie in plastic wrap and then encase it in aluminum foil. Freeze it for up to 3 months. When you're ready to serve, allow it to thaw overnight in the refrigerator.
Helpful Hints for Perfecting Your Pie:
Post-Tart Pan Adjustment: After removing the pie from the tart pan, you may notice minor imperfections along the edges. If you prefer a neater appearance, a swift pass with a sharp knife will trim away any excess.
Chocolate Spreading Tip: Following the placement of the peanut butter mixture into the prepared tart pan, you might need to briefly warm the chocolate mixture in the microwave for 15 to 20 seconds. This ensures it's easily spreadable.
Parchment Circle Substitute: If you lack a parchment circle, generously coat the removable circle with nonstick spray, or apply a light buttery layer.
Ideal Slicing Temperature: Before slicing, allow the pie to rest at room temperature for 20 minutes. A warm, dry knife makes slicing through the thick chocolate a breeze.
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