Reese's Peanut Butter Pie
Unwrap the secret to my sinfully divine Reese’s Peanut Butter Pie with its perfect graham cracker crust (or sub an Oreo cookie crust for a subtle twist!). This mouthwatering dessert will leave you craving more with its perfect blend of creaminess and crunch.
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Servings: 8 slices
Calories: 694kcal
Ingredients
- 1 pkg, 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 16 oz Cool Whip, thawed, divided
- 1 9 inch prepared graham cracker crust
- 8 oz hot fudge sauce
- 15 miniature Reese's Peanut Butter Cups, unwrapped
Directions
- In a medium bowl using a hand mixer, whip the cream cheese, peanut butter, and powdered sugar on medium speed until smooth and creamy.
- Turn the mixer to low and blend in half of the Cool Whip. Spread the peanut butter mixture into the graham cracker crust.
- Drizzle the hot fudge sauce all over the peanut butter mixture, then spread it to cover completely with a spatula.
- Refrigerate for at least 2 hours.
- When ready to serve, top with the rest of the Cool Whip and drizzle more hot fudge over the top. Then chop up Reese's peanut butter cups and sprinkle over the top.
Notes
Try substituting an Oreo cookie crust or shortbread crust for the graham cracker crust.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 694 kcal | Carbohydrates: 74 g | Protein: 11 g | Fat: 41 g | Saturated Fat: 20 g | Polyunsaturated Fat: 18 g | Cholesterol: 6 mg | Sodium: 434 mg | Fiber: 3 g | Sugar: 50 g
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