Reese's Cup No Bake Peanut Butter Pie Recipe
A super simple no bake peanut butter pie recipe, amped up with chocolate fudge and a TON of Reese's cups. It maximizes on chocolate and peanut butter, and it's ridiculously quick and easy to throw together!
Servings 8 servings
Ingredients
- 1 store-bought prepared graham cracker or Oreo cookie crust
- 1 c. chocolate fudge ice cream topping - not chocolate syrup but fudge topping
- 12 snack-size Reese's cups they're slightly smaller than full-size, unwrapped
- 3/4 c. creamy peanut butter
- 4 oz. reduced-fat cream cheese softened
- 1 c. powdered sugar
- 1 - 8 oz. container whipped topping thawed
- 1 - 10 oz. bag Reese's minis unwrapped, coarsely chopped
- chocolate syrup
- peanut butter buttercream optional
Instructions
- In a small microwave-safe bowl, heat the chocolate fudge for 30 seconds, or until smooth.
- Spread it evenly into the bottom of the crust, careful not to lift up the crust crumbs as you spread.
- Arrange the snack-size Reese's cups over the chocolate fudge in the bottom of the crust.
- In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
- Beat until smooth.
- Fold in the remaining whipped topping.
- Spread evenly over the Reese's cups in the pie crust.
- Refrigerate until thoroughly chilled, about 1 hour.
- Sprinkle with chopped Reese's minis, and a drizzle of chocolate syrup.
- Cut and serve. Store in refrigerator.
Notes
If desired, pipe peanut butter buttercream around the edges with a star tip. I pretty much always have leftover frosting from recipes, so I just used what I had left from something else, but you don't need to do this - it's strictly for garnish!
If you're on a time crunch, you don't *have* to refrigerate before serving!
If you're on a time crunch, you don't *have* to refrigerate before serving!