This Reese's Peanut Butter Pie recipe is a light and fluffy chocolate peanut butter dream! A rich and creamy no-bake dessert loaded with peanut butter cups and whipped cream, perfect to make ahead for parties and potlucks.
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Instructions
Line bottom of pie crust with whole reese’s cups in a flat layer. I was able to fit 10. Set aside.
In a stand mixer, beat peanut butter, cream cheese and powdered sugar until smooth. Fold in 8 oz of cool whip or whipped cream into peanut butter mixture by hand, until well combined.
Spoon mixture into pie shell and smooth mixture to edges of pie using a spatula or the back of a spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until it reaches the edges.
Cool pie until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer. Chop up the remaining Reese’s cups and sprinkle on top.
Refrigerate until ready to serve!
Notes
Storage:
Store for 3 days in the fridge, wrapped in saran wrap or in an airtight container.
Freeze for up to 3 months. Let thaw in fridge overnight before serving.