Reese's Peanut Butter Pie

Course Dessert, Pie

Cuisine American

Keyword easy-peanut-butter-pie

Prep Time 15

Chill Time 4

Total Time 2 15

Servings pieces

Calories 328kcal

Author Melissa Sperka

1 10 inch graham cracker crust
1 8 oz cream cheese softened
1 cup creamy peanut butter
1 cup half & half
1 1/2 cup powdered sugar
1 tsp pure vanilla extract
1 cup roughly chopped chocolate peanut butter cups plus 3 full size cut in half for garnishing (optional)
1 8 oz frozen whipped topping, thawed plus additional for the decorating the top
Optional chocolate drizzle
1/2 cup semi sweet chocolate chips melted with 3 Tbsp heavy cream
2 Tbsp chopped peanuts

In a medium size mixing bowl using an electric mixer, beat together the cream cheese and peanut butter until fluffy.
Add the powdered sugar, half and half and vanilla continuing to beat until smooth.
By hand fold in chopped peanut butter cups and whipped topping. Mix well then spread evenly in pie crust.
Place chocolate chips and cream in a microwave safe bowl. Melt on 50% power or using the melt function until completely smooth. Stir well.
Frost with melted chocolate and sprinkle with peanuts. Decorate with additional whipped cream and arrange halved peanut butter cups on top, if desired.
Chill for at least 2-4 hours before cutting.
Store leftover pie covered and chilled in the refrigerator for up to one week.

Please note: This recipe calls for a larger 10 oz pie crust. The filling is generous and a standard premade graham cracker crust will be too small.
Can I make my own graham cracker crust? Yes, you can! To do so, toss 1 1/2 cups of graham cracker crumbs with 4 tablespoons of melted butter and 2 tablespoons of granulated sugar. Press firmly onto the bottom and sides of a 9 inch deep dish pie pan. Bake in a preheated 375°F oven for 12-15 minutes or just until lightly golden and set. Cool completely then proceed with the filling in the recipe.