Why You’ll Love This Recipe

• ✅ Just like the classic Reese’s — but bigger!
• 🍫 Rich and smooth milk chocolate coating that melts in your mouth.
• 🥜 Thick, creamy peanut butter filling that’s perfectly sweet and salty.
• 🎉 No-bake dessert — easy to make and even easier to eat!
• 😍 Perfect for parties, holidays, or gifts for peanut butter fans.

Ingredients

• 4 cups milk chocolate chips (divided)
• 2 tablespoons vegetable shortening (or coconut oil)
• 2 cups creamy peanut butter (not natural type)
• 1 cup powdered sugar
• ½ cup crushed graham cracker crumbs (optional for texture)
• ½ teaspoon salt (optional, enhances flavor)

Equipment Needed

• 9-inch pie pan or tart pan
• Microwave-safe bowls
• Rubber spatula
• Parchment paper
• Hand mixer or whisk

Instructions

1. Prepare the chocolate base

1. In a microwave-safe bowl, combine 2 cups milk chocolate chips with 1 tablespoon shortening.
2. Microwave in 30-second bursts, stirring between each, until smooth and glossy (about 1½–2 minutes total).
3. Pour the melted chocolate into your pie pan and tilt it around so the chocolate evenly coats the bottom and a bit up the sides.
4. Place the pan in the freezer for about 10 minutes, or until the chocolate shell hardens.

2. Make the peanut butter filling

1. In a mixing bowl, beat together 2 cups peanut butter and 1 cup powdered sugar until smooth.
2. Optional: Stir in ½ cup graham cracker crumbs for texture and ½ teaspoon salt for balance.
3. The mixture should be thick but spreadable — similar to cookie dough consistency.

3. Assemble the pie

1. Spread the peanut butter mixture evenly over the hardened chocolate base. Smooth the top with a spatula.
2. Place the pie back in the freezer for 10 minutes to firm up the filling before adding the top layer of chocolate.

4. Seal it with chocolate

1. Melt the remaining 2 cups milk chocolate chips with 1 tablespoon shortening the same way as before.
2. Pour over the peanut butter layer, spreading it to the edges to completely seal the filling inside.
3. Gently tap the pan on the counter to remove any air bubbles and create a smooth finish.
4. Chill the entire pie in the fridge for about 30–45 minutes, or until fully set.

Serving & Storage

• Slice carefully with a sharp knife warmed under hot water (then dried) — this helps cut through the chocolate cleanly.
• Store leftovers covered in the refrigerator for up to 5 days.
• For longer storage, freeze slices individually and thaw before serving.
• Serve chilled or at room temperature — both ways are amazing!

Tips for Success

• Use high-quality milk chocolate chips — the flavor makes a big difference.
• If you prefer a darker flavor, use semisweet chocolate instead of milk chocolate.
• Make sure the first chocolate layer is fully hardened before adding the filling, or it may mix together.
• You can use silicone molds to make mini versions — great for gifts or parties.
• For extra decoration, drizzle melted peanut butter or chocolate over the top once the pie is chilled.

Fun Variations

• Crunchy version: Add crushed pretzels or chopped peanuts into the filling for a salty crunch.
• Dark chocolate lovers: Swap milk chocolate for 60–70% dark chocolate for a more intense flavor.
• Layered peanut swirl: Add a swirl of caramel or Nutella in the middle before adding the top chocolate layer.
• Mini Reese’s pies: Use a muffin tin lined with cupcake liners to make personal-sized peanut butter cups.

Serving Suggestions

This pie is rich, so small slices go a long way! Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors. For a fancier touch, sprinkle with chopped roasted peanuts or a pinch of flaky sea salt before serving.