Desserts
Bob Evans Reese's Pie Recipe delivers the iconic restaurant dessert you've been craving, with a crispy cornmeal crust and layers of gooey chocolate-peanut butter swirls. I've recreated this classic from scratch, ensuring every bite captures that perfect balance of fudgy filling and crunchy texture that makes it legendary.
The secret lies in the crust—cornmeal gives it that signature crunch while keeping it sturdy enough to hold the rich filling.
This recipe stays true to Bob Evans' original by incorporating actual Reese's pieces throughout the filling, creating pockets of peanut butter and chocolate that melt into every forkful. The filling is thick enough to hold its shape when sliced, yet still melts slightly when warm, delivering that signature gooey texture.
I've tested this recipe countless times to perfect the baking time, ensuring the crust stays crispy while the filling remains perfectly set.
What you'll end up with is a pie that looks as impressive as it tastes—golden, inviting slices with visible swirls of chocolate and peanut butter.
The aroma alone will have everyone gathering around your kitchen, and the first bite delivers that perfect combination of textures and flavors that made this pie a restaurant staple. This is a dessert that feels special enough for company but simple enough to make regularly.
Perfect for holidays, potlucks, or just treating yourself to a slice of nostalgia. The recipe includes step-by-step instructions for making the crust from scratch, assembling the filling, and achieving that restaurant-quality finish. Let's get baking!
Ingredients for bob evans reese's pie
Crispy crust, gooey swirls—this pie has all the magic of Bob Evans' famous dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Cornmeal 🌽 | 1 cup | Fine grind for crispiness |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | ½ cup | White sugar preferred |
| Large Eggs 🥚 | 1 whole | Room temperature for mixing |
| Vanilla Extract 🌿 | 1 tsp | Pure extract, not imitation |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Reese's Pieces 🍫 | 1 ½ cups | Original flavor only |
| Peanut Butter 🥜 | 1 cup | Creamy, natural style |
| Semi-Sweet Chocolate Chips 🍫 | 1 cup | High-quality for melting |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Baking Powder 🍞 | 1 tsp | For crust lift |
| Powdered Sugar 🍚 | ¼ cup | For dusting slices |
The crust is where it all begins. Bob's Red Mill cornmeal gives that signature crunch, but any fine grind works. For the butter, use cold cubes—this keeps the crust flaky. I always grab Land O'Lakes unsalted butter from the freezer section when it's on sale, but any quality brand works. The crust needs to be sturdy enough to hold the filling, so don't skip the cornmeal. It's what makes this pie taste like Bob Evans' version. If you're feeling fancy, add a pinch of cinnamon to the crust mix for warmth—though the original recipe keeps it simple.
No Reese's Pieces? Use Reese's cups, chopped—they melt into the filling beautifully. The peanut butter should be creamy, not crunchy—Jif or Skippy work perfectly. For chocolate, Ghirardelli chips melt smoother than store brands. Need to substitute milk? Heavy cream works too, but the texture might be slightly richer. The filling needs to be thick enough to hold its shape when sliced, so don't overmix—just stir until everything's combined. And trust me, measure that peanut butter accurately—too much and the pie gets too heavy.
This pie tastes even better the next day once everything settles. Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. Freeze for up to 3 months—just thaw overnight in the fridge before slicing. The crust stays crispy if you reheat slices in the oven for 5 minutes at 350°F. And if you're making this for company, dust with powdered sugar right before serving—it makes the slices look restaurant-fancy.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by the cornmeal trick—it gives that signature Bob Evans flakiness without fussing over pie dough. Just mix, press, bake. Honestly, my kids think I’m a genius.
- Reese’s Magic: That sugar-butter crust paired with the creamy Reese’s filling? It’s the kind of dessert where you take the first bite and immediately want the recipe. No over-the-top flavors—just pure, nostalgic satisfaction.
- Weeknight Crowd-Pleaser: Perfect for game day or when your in-laws drop by. The crust holds up, the filling stays gooey, and everyone (even the picky eaters) clears their plates. I’ve made this for birthdays, holidays, and just because—it never disappoints.
- Budget Win: Uses pantry staples—flour, butter, sugar—and stretches for leftovers. I’ll be real: the first time I made this, I had enough for three days of after-dinner treats. Plus, the cornmeal keeps costs down without sacrificing texture.
Step-by-step instructions for Bob Evans Reese's pie recipe
Here's how to create that iconic crispy crust and gooey chocolate swirls—just like Bob Evans serves.
Prepare the Crust Base for Maximum Crispiness
In a large bowl, combine the 1.5 cups all-purpose flour, 1 cup cornmeal, 0.5 cup granulated sugar, 1 teaspoon baking powder, and 0.5 teaspoon salt. Whisk until everything is evenly distributed—you want no lumps in your crust. The cornmeal gives that signature crispy texture, so don't skip it.
Cut in the 0.75 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. The cold butter is key—it creates flaky layers when baked. If the mixture looks too dry, add 1 tablespoon milk at a time until it just comes together when pressed.
Mix the Filling for Perfect Gooey Texture
In a separate bowl, whisk together the 1 whole large egg, 1 teaspoon vanilla extract, and 0.5 cup milk until smooth. This will be the base for your filling. In another bowl, combine 1 cup creamy peanut butter, 1 cup semi-sweet chocolate chips, and 1.5 cups Reese's Pieces. Stir until the chocolate chips begin to melt slightly from the peanut butter's warmth.
Gently fold the wet ingredients into the peanut butter mixture until fully incorporated. The chocolate should be melted but still slightly chunky—this creates those beautiful swirls when baked. Here's the thing—don't overmix or you'll break up all the Reese's Pieces, which is what makes this pie special.
Assemble the Pie with Crispy Layers
Press two-thirds of the crust mixture firmly into a 9-inch pie dish, creating an even base. I like to use my fingers to press it down gently but firmly—this prevents air pockets that could make the crust soggy. The edges should be about ½-inch thick for that classic Bob Evans look.
Pour the filling mixture over the crust, spreading it evenly. Then sprinkle the remaining crust mixture on top, pressing down lightly with your fingers. The top layer should be slightly thicker than the bottom—this helps create that signature crispy crust. Don't worry if it looks messy; the baking process will smooth everything out.
Bake to Golden Perfection with Chocolate Swirls
Preheat your oven to 350°F. Place the pie on the center rack and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling at the edges. The pie is done when a toothpick inserted near the center comes out with just a few moist crumbs—it shouldn't be wet, but it shouldn't be completely dry either.
Let the pie cool completely before slicing—at least 2 hours, preferably overnight. This resting time allows the filling to set properly and makes slicing much easier. The contrast between the crispy crust and gooey filling is what makes this pie so amazing. Serve warm or at room temperature with a dollop of whipped cream if you're feeling fancy!
Pro Tips For Making Bob Evans Reese'S Pie
- CHILL THE BUTTER: This pie relies on cold butter for that flaky, tender crust—not the kind that melts into a greasy mess. Cut the butter into ½-inch cubes and freeze them for 10 minutes before mixing with the flour. I learned this the hard way when my first attempt turned into a dense, cakey disaster.
- WEIGH THE FLOUR: Scooping flour straight from the bag packs in air and changes the texture. Use a kitchen scale for precision—this pie’s crust needs the exact balance of flour and cornmeal to hold its shape. If you’re measuring by volume, spoon it into the cup and level it off; don’t tap the bowl.
- DON’T OVERMIX THE FILLING: The Reese’s pie filling is thick and rich, but stirring it too much after adding the eggs will make it gummy. Mix just until the sugar dissolves and the eggs are barely incorporated—lumps are fine. Overworking it turns the custard into a sad, gluey puddle.
- BAKE UNTIL JIGGLY: The center should wobble like Jell-O when you shake the pan—this ensures it sets up smooth, not rubbery. If it looks set too soon, tent foil over it and bake another 5 minutes. I used to pull it out early, thinking it was done, only to end up with a slice that fell apart like a wet paper towel.
Storing and reheating your leftovers
Room Temp Storage
This pie tastes best at room temperature, so store it in an airtight container for up to 3 days. The crust stays crispy and the filling maintains that perfect gooey texture when served this way.
I always let it cool completely before sealing—about 2 hours is enough. The aroma alone will have everyone craving a slice! 🍫
Refrigerator Secrets
For longer storage, refrigerate the pie wrapped tightly in plastic wrap for up to 1 week. The cold temperature actually enhances the flavors, making each bite even more decadent. I like to slice it before storing so I can grab individual portions without thawing the whole pie.
Just let slices sit at room temperature for 10 minutes before serving for that perfect texture.
Freezer-Friendly Tips
Freeze your pie for up to 3 months for future cravings. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge.
The crust might lose some crispiness, but a quick 5-minute bake at 350°F restores that magic. I always reheat slices individually for maximum crispiness. ❄️
Reheating Perfection
For oven reheating, place slices on a baking sheet and warm at 350°F for 5-7 minutes until the crust is golden again. Microwave reheating is possible but risks making the crust soggy—I only recommend it for quick fixes.
The key is speed: 30-second intervals on medium power with a paper towel covering the slice. Always check the filling temperature reaches 165°F for safety.
Serving Suggestions
Dust slices with powdered sugar right before serving for that restaurant-quality finish. A dollop of whipped cream adds elegance, though the pie tastes amazing on its own. I like to serve it with a cup of coffee or a glass of cold milk to balance the richness.
The contrast of warm pie with cool liquid makes every bite even better. 💫
Make-Ahead Magic
This pie actually improves overnight as the flavors meld together. I often make it a day ahead for gatherings—it's one less thing to worry about on the big day. Store the assembled (unbaked) pie in the fridge for up to 24 hours before baking.
The crust stays fresh and the filling remains perfectly balanced. Trust me, your guests will never know it wasn't made fresh that morning!
Nutrition facts
Frequently asked questions
Why does the Bob Evans Reese's Pie crust need cornmeal?
The cornmeal creates that signature crispy texture that sets this pie apart from others. It adds a subtle nutty flavor while keeping the crust sturdy enough to hold the rich filling. Without it, the crust would be more delicate and prone to sogginess from the gooey chocolate-peanut butter mixture.
Can I use Reese's cups instead of Reese's Pieces?
Yes! Chop 6-8 Reese's cups into small pieces to replace the 1.5 cups Reese's Pieces. The melted chocolate from the cups will blend into the filling just like the original pieces. For best results, use the original flavor cups to maintain that classic taste.
How do I fix a soggy crust after baking?
If your crust turns out soggy, try this trick: Sprinkle powdered sugar or crushed cornflakes on top before baking to absorb moisture. For a baked pie, reheat slices in the oven at 350°F for 5 minutes to crisp up the edges. Pre-baking the crust for 10 minutes before adding filling also helps prevent sogginess.
What's the secret to getting those beautiful chocolate swirls?
The swirls come from melting the chocolate chips just enough in the peanut butter mixture. Stir until the chocolate is slightly melted but still chunky—this creates pockets that swirl during baking. Don't overmix the filling or you'll lose those signature swirls. The key is gentle folding!
Can I make this pie without a pie dish?
Press the crust mixture into a 9-inch round cake pan or even a deep skillet lined with parchment paper. For a rustic look, use a cast-iron skillet. Just ensure your container can handle 350°F heat and has deep sides to contain the filling. The baking time may vary slightly depending on your alternative dish.