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Easy Reese’s Peanut Butter Pie Recipe

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4.1 from 62 reviews

  • Author: Amina
  • Total Time: 2 hours 35 minutes
  • Yield: 8 servings

Description

This Easy Reese’s Peanut Butter Pie recipe combines a crunchy graham cracker crust with a decadent hot fudge layer and a creamy peanut butter filling topped with whipped topping and mini Reese’s peanut butter cups. Perfectly sweet and rich, it’s an indulgent no-bake dessert that requires chilling to set, making it ideal for parties or special occasions.

Ingredients

Graham Cracker Crust

  • 1½ cups Graham cracker crumbs
  • ¼ cup Granulated sugar
  • 6 tbsp Unsalted butter (melted)

Hot Fudge Sauce

  • 3½ oz Sweetened condensed milk
  • ¼ cup Semi sweet chocolate chips
  • ½ tbsp Unsalted butter

Peanut Butter Filling

  • 16 oz Cream cheese (softened)
  • 1 cup Creamy peanut butter
  • ¾ cup Powdered sugar
  • 16 oz Whipped topping (thawed)

Topping

  • 1 cup Mini Reese’s peanut butter cups
  • Optional garnishes: peanuts and additional hot fudge sauce (reheated)

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Using a food processor or blender, blitz the graham crackers into fine crumbs. Transfer crumbs to a mixing bowl and stir in the granulated sugar and melted butter until the mixture is grainy without large chunks.
  2. Form and Bake Crust: Pour the crumb mixture into a 9-inch cake pan. Using your hands, gently press the crumbs to cover the base and sides evenly without compressing too hard. Use the back of a spoon to smooth and compact the edges. Bake for 10 minutes, then allow the crust to cool completely.
  3. Make Hot Fudge Sauce: In a saucepan over medium heat, combine sweetened condensed milk and semi-sweet chocolate chips. Stir constantly until the chocolate chips melt completely. Remove from heat, add butter, and stir until melted and smooth.
  4. Apply Hot Fudge to Crust: Pour the hot fudge sauce evenly over the cooled crust, covering it but not too thickly. Reserve the remaining sauce for serving.
  5. Prepare Peanut Butter Filling: In a mixing bowl, beat cream cheese, creamy peanut butter, and powdered sugar together until smooth and creamy. Gently fold in half of the whipped topping using a rubber spatula to maintain a light texture.
  6. Assemble the Pie: Spoon the peanut butter mixture over the hot fudge coated crust. Spread the remaining whipped topping over the peanut butter layer to cover it completely, smoothing the surface with the back of a spoon.
  7. Chill the Pie: Refrigerate the assembled pie for at least 2 hours to allow it to set and develop flavor.
  8. Garnish and Serve: Before serving, decorate the pie with mini Reese’s peanut butter cups. Optionally, garnish with peanuts and drizzle reheated hot fudge sauce for extra indulgence. Slice and enjoy your Reese’s peanut butter pie.

Notes

  • Ensure the cream cheese is softened to room temperature for smooth beating.
  • Press the crust gently to avoid it becoming too dense and crumbly.
  • Use a rubber spatula to gently fold whipped topping into the filling to keep it airy.
  • The pie needs to chill at least 2 hours for proper setting; overnight chilling is even better.
  • Store leftover pie covered in the refrigerator for up to 3 days.
  • For a gluten-free version, substitute graham crackers with gluten-free alternatives.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/easy-reeses-peanut-butter-pie-recipe/