If you’ve got a sweet tooth, listen up. Reese’s just launched a peanut butter cup pie and sent the nation into a frenzy, causing the sweet treat to sell out!

If you didn’t manage to get your hands on Reese’s peanut butter cup pie, don’t panic. We’re revealing the recipe so that you can whip up a DIY version, just in time for Thanksgiving.

Reese’s launches new sweet treat

Reese’s just announced a giant pie-sized peanut butter cup, and it’s all we’ve thought about since.

Branded as Reese’s ‘9-inch Cup Pie’, the new sweet treat sees a chocolate cup with a peanut butter filling, weighing in at a hefty 3.4 pounds!

Bo Jones, senior associate brand manager at Reese’s, explained: “When you bring together friends and family for Thanksgiving dinner, no table spread is complete without dessert.

“At Reese’s, we wanted to create a dessert that everyone wants a piece of. You can thank us later.”

Sounds too good to be true, right? Well, here’s the catch. The pie-sized butter cups, retailing at $44.99, were only sold on the Hershey website, with only 3,000 available. As you can imagine, the desserts sold out pretty quickly – but don’t stress, we’re revealing a DIY recipe.

Reese’s Peanut Butter Cup Pie recipe

If you didn’t manage to click add to basket fast enough, have a go at this peanut butter cup pie recipe. The best part? It’s no-bake.

As per Chef Savvy, you’ll need a pack of Oreo’s, peanut butter, unsalted butter, powdered sugar, chocolate chips, vanilla extract and heavy whipping cream.

Start by breaking down your pack of Oreo’s until they’re fine crumbs. You can do this either using a food processor or the good old-fashioned way: a plastic bag and a rolling pin.

Next, melt down about half a stick of unsalted butter and combine it with your Oreo crumbs. This can be done with a food processor or a mixing bowl.

Press into a 9-inch pie pan and place the ‘crust’ in the freezer for 10 minutes to set.

For the next step, blend the leftover unsalted butter (that isn’t melted) with your peanut butter, and add powdered sugar and a teaspoon or two of vanilla. With a spoon, layer this mixture onto the Oreo crust and leave it in the fridge as you work on your next layer.

Heat chocolate chips, peanut butter and heavy cream together in a microwave in 10 – 15 second intervals until all ingredients are melted down. Give the mixture a stir before leaving it to cool for 2 – 3 minutes.

Next, pour the chocolatey mixture over the top of the other two layers and leave it to set in the fridge for at least an hour.

There you have it, easy as pie! Will you be having a go at this recipe?

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