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A no-bake, ultra-creamy peanut butter pie with a crunchy crust, drizzled chocolate, and mini Reese’s cups.

Giant Reese’s Peanut Butter Pie Extravaganza

A no-bake, ultra-creamy peanut butter pie with a crunchy crust, drizzled chocolate, and mini Reese’s cups.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 8 oz package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 12 oz container frozen whipped topping, thawed
  • 1 pre-baked 9-inch pie crust chilled
  • 1 cup chocolate syrup
  • 1 cup mini Reese’s Peanut Butter Cups chopped or whole

Equipment

  • 9-inch pie dish (with a pre-baked crust)
  • Large mixing bowl
  • Electric mixer or stand mixer
  • spatula
  • Refrigerator space (for chilling)

Method
 

  1. In a large bowl, beat cream cheese until smooth.
  2. Add peanut butter, powdered sugar, and vanilla; beat until fluffy.
  3. Fold in whipped topping until no streaks remain.
  4. Spoon filling into chilled crust; smooth top.
  5. Refrigerate 4–8 hours until firm.
  6. Drizzle with chocolate syrup; top with mini Reese’s cups.
  7. Slice and serve immediately.

Notes

– Chill overnight for cleanest slices.
– Add crushed peanuts on top for extra crunch.
– Use mini mason-jar pies for individual servings.