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A no-bake Reese’s Peanut Butter Pie with creamy peanut butter filling, chocolate hot fudge topping, and a graham cracker crust, topped with chopped Reese’s peanut butter cups.

Ingredients

Scale
  • 9-inch graham cracker crumbs (or about 1 1/2 cups crushed Graham crackers)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 (8 oz) package cream cheese, at room temperature
  • 1 cup creamy peanut butter (preferably smooth)
  • 1 1/4 cups powdered sugar (adjust to taste)
  • 1 cup Cool Whip whipped topping, divided
  • 1/3 cup sweetened condensed milk
  • 1/3 cup milk chocolate chips
  • 2 tbsp unsalted butter
  • Chopped Reese’s peanut butter cups for topping
  • Optional: peanuts or toffee bits for garnish

Instructions

  1. Optional: Make the graham cracker crust. Preheat oven to 350°F (175°C). Crush graham crackers into fine crumbs using food processor or blender.
  2. In a bowl, mix graham cracker crumbs with granulated sugar and melted butter until combined. Press mixture into a 9-inch pie plate or cake pan to form firm base and sides. Don’t press too hard to avoid crumbling.
  3. Bake crust for 15 minutes then cool completely on a wire rack. (If you use store-bought crust, skip baking.)
  4. Make the hot fudge sauce: In a saucepan over medium heat, combine sweetened condensed milk and milk chocolate chips. Stir constantly until chocolate melts and mixture is smooth.
  5. Remove from heat, stir in 2 tbsp butter until melted and smooth. Let cool slightly.
  6. Pour hot fudge sauce evenly over cooled crust, just enough to cover it. Reserve any leftover sauce for topping the pie later.
  7. Make the pie filling: In a medium bowl, using stand or handheld electric mixer, beat cream cheese, peanut butter, and powdered sugar until smooth and creamy.
  8. Gently fold in half of the Cool Whip whipped topping using rubber spatula until light and airy.
  9. Spread peanut butter filling over the cooled crust with hot fudge layer.
  10. Top with remaining Cool Whip whipped topping, spreading gently with the back of a spoon to cover the filling completely.
  11. Chill pie in the refrigerator for at least 2 hours to allow it to set properly.
  12. Before serving, sprinkle chopped Reese’s peanut butter cups, peanuts or toffee bits on top.
  13. Drizzle reserved hot fudge sauce over the top for extra indulgence.

Notes

Let cream cheese come to room temperature before mixing for a smooth filling., Use creamy peanut butter, not chunky, for best texture., Adjust powdered sugar amount depending on the sweetness of your peanut butter., You can substitute hot fudge sauce with chocolate syrup, melted chocolate, or ganache for different chocolate flavors., For crust variations, use Oreo cookie crust, chocolate cookie crust, or gluten-free crackers as needed., Try almond or cashew butter instead of peanut butter for a unique twist., Use homemade lightly sweetened whipped cream instead of Cool Whip if preferred., Chill pie overnight for best flavor and texture., Dip knife in hot water and wipe dry between slices for clean cuts., Store leftover pie covered in an airtight container in the refrigerator up to 4 days or freeze up to 3 months.

Nutrition

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