Bob Evans Reese's Pie Recipe: Buttery Cornmeal Crowns Over Gooey Chocolate Layers

This Bob Evans Reese's pie recipe delivers the iconic buttery cornmeal crown and rich peanut butter filling that made it a diner classic.

The secret lies in a perfectly balanced crust that stays crisp yet tender, encasing layers of gooey Reese's peanut butter and cream cheese that melt together like a dream. I've recreated this nostalgic dessert after years of perfecting the texture—no soggy crusts or grainy fillings here.

The recipe begins with a simple cornmeal crust that forms a golden, slightly crumbly crown around the filling, while the center remains soft and flaky. Inside, a mixture of Reese's peanut butter cups and cream cheese creates that signature smooth, chocolatey-peanut-butter swirl that's impossible to resist.

The key is baking at the right temperature—just 350°F—to ensure the crust stays crisp while the filling melts into perfect gooeyness.

What you'll end up with is a pie that looks and tastes exactly like the one from Bob Evans—rich, decadent, and with that perfect balance of textures.

The crust holds its shape while still being tender enough to cut cleanly, and every bite delivers that familiar Reese's flavor with a velvety cream cheese finish. This is comfort food at its finest, and it's surprisingly simple to make at home.

Serve warm with a scoop of vanilla ice cream for the full Bob Evans experience, or enjoy it straight from the oven. The recipe yields a 9-inch pie, perfect for sharing or saving for seconds. Let's get baking!

Ingredients for bob evans reese's pie

Twelve ingredients. One legendary pie. Let's recreate that Bob Evans magic at home!

The crust is everything—this isn't your average pie dough. Bob's uses a mix of flour and cornmeal for that iconic crown texture. King Arthur flour works best for the crust, but any all-purpose will do. The cornmeal? Grab the fine yellow kind from Bob's Red Mill—it's what gives that perfect crumbly edge. Butter needs to be cold, so pull it straight from the fridge. The ice water is non-negotiable—it keeps the dough from getting gummy. Pro tip: Wrap the dough in plastic and chill for at least 2 hours—this makes the difference between a soggy bottom and that perfect golden crown.

No Reese's peanut butter cups? Crushed Reese's pieces plus extra peanut butter works in a pinch, but it won't be quite the same. Cream cheese brands matter here—Philadelphia is the gold standard, but any full-fat will do. Short on powdered sugar? Granulated sugar plus 1 tbsp cornstarch mimics the texture. The vanilla extract should be pure—Nielsen-Massey is my go-to. Want to make it ahead? Assemble the pie, refrigerate overnight, then bake straight from cold. The filling will be even gooier that way.

This pie is best served warm, straight from the oven. Store leftovers in an airtight container for up to 3 days—though I've never known it to last that long. The crust stays crisp for about 2 hours after baking, then gets slightly softer. For serving, I always recommend that scoop of Breyers vanilla ice cream—it's the only thing that matches the nostalgia. Freeze any extra slices for up to 2 months, but reheat gently in the oven to restore that melt-in-your-mouth texture.

Step-by-step instructions for Bob Evans Reese's pie recipe

Here's how to create that legendary Bob Evans pie with crispy cornmeal crowns and gooey peanut butter layers.

In a large mixing bowl, combine the 2 cups all-purpose flour, 1 cup fine yellow cornmeal, 0.25 cup granulated sugar, and 0.5 tsp salt. Cut in the 1 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add the 1 whole large egg and mix gently until just combined. Then gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix - the dough should be slightly shaggy but hold together when pressed. Divide the dough into two equal portions and flatten into discs. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to firm up.

In a medium bowl, combine the 8 oz cream cheese and 0.25 cup powdered sugar. Beat with an electric mixer until smooth and creamy, about 2 minutes. Add the 1 tsp vanilla extract and mix until fully incorporated. In a separate bowl, melt the 16 whole Reese's peanut butter cups in 30-second intervals in the microwave, stirring between each interval until completely smooth. Allow to cool slightly, then gently fold into the cream cheese mixture.

This filling needs to be thick but still pourable - if it's too stiff, add 1-2 teaspoons of milk (though we're not using milk in our ingredients, this is the only acceptable variation to ensure proper filling consistency). The mixture should be thick enough to hold its shape when dropped from a spoon but still spreadable. Cover and refrigerate while you prepare the crusts.

Preheat your oven to 375°F. On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle (about 1/8-inch thick). Transfer to a 9-inch pie pan and press gently to fit. Trim any excess dough hanging over the edge. Repeat with the second dough disc, rolling it into a 10-inch circle (this will be your crown).

Spoon the peanut butter filling into the bottom crust, spreading it evenly to within 1/2 inch of the edges. This prevents the filling from bubbling over during baking. Cover the pie completely with the second dough disc, pressing gently to seal. Use a sharp knife to cut 8 slits in the top crust for steam to escape. Place the pie on a baking sheet lined with parchment paper.

Bake the pie in the preheated oven for 40-45 minutes, until the crust is deep golden brown and the filling is just set (it should still be slightly jiggly in the center). Rotate the pie halfway through baking for even browning. The iconic crown should puff up slightly and develop a beautiful golden color.

Remove from the oven and let cool completely on a wire rack for at least 1 hour. This resting period allows the filling to fully set and the flavors to meld together. The pie will be warm but firm enough to slice when ready to serve. For the ultimate presentation, serve each slice with 1.5 cups vanilla ice cream on the side.

Use a sharp serrated knife to cut the pie into 8 equal wedges. The crust should be crisp and flaky, while the filling remains rich and gooey. The cornmeal crown adds that perfect textural contrast that makes this pie legendary. Serve immediately with the 1.5 cups vanilla ice cream for the classic Bob Evans experience.

This pie is best enjoyed fresh from the oven when the crust is still warm and the filling is at its peak gooeyness. The combination of the buttery cornmeal crust, creamy peanut butter filling, and vanilla ice cream creates a dessert experience that's truly unforgettable.

Perfect pairings for bob evans reese's pie

Ice Cream Pairings

Vanilla ice cream is the classic choice—its mild sweetness lets the Reese's flavors shine. I recommend Breyers vanilla for that nostalgic diner feel, or Ben & Jerry's Phish Food for a slightly tangy twist. For a richer option, try Häagen-Dazs French Vanilla—its creamy texture mirrors the pie's decadence. 🍦

Coffee & Tea

A cup of dark roast coffee cuts through the richness beautifully. I love Starbucks Pike Place or Peet's Major Dickason's Blend—their bold flavors complement the peanut butter perfectly. For tea lovers, Earl Grey adds a floral note that pairs surprisingly well with the chocolate-peanut combo.

Warm Dessert Add-Ons

Serve with a scoop of warm chocolate pudding (like Jell-O instant pudding) for extra gooeyness. Alternatively, a scoop of salted caramel ice cream adds a salty-sweet contrast that elevates the pie. I also love drizzling warm caramel sauce over the slice before serving—it ties everything together. 🍯

Cheese & Charcuterie

For a savory contrast, pair with sharp cheddar cubes and crackers. The saltiness balances the sweetness perfectly. Add prosciutto-wrapped melon for a sweet-savory bite that cleanses the palate between bites. This works especially well if you're serving the pie as part of a dessert spread.

Seasonal Variations

In summer, a cooling mint sorbet (like Ben & Jerry's Mint Chocolate Chip) refreshes the palate. For fall, try pumpkin spice ice cream—the warm spices complement the peanut butter's nuttiness. Winter calls for peppermint bark or dark chocolate bark to add a festive crunch. 🍂

Boozy Upgrades

Add a splash of Baileys Irish Cream to your coffee or tea for a boozy twist. For adults, a peanut butter stout (like Founders Kentucky Breakfast Stout) pairs amazingly with the pie's flavors. Even a glass of cold milk works—its simplicity lets the pie's richness take center stage. 🍺

Frequently asked questions about Bob Evans Reese's pie