Peanut Butter Cream Pie Recipe

Simple Steps

Prepare the Crust: In a mixing bowl, combine 1 cup of crushed graham crackers, 1/4 cup of sugar, and 1/3 cup of melted butter. Press this mixture into a pie plate to form an even crust. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until set. Let it cool completely.
Chocolate Layer: Once the crust has cooled, spread 1 cup of hot fudge sauce evenly over the crust. Place the pie in the freezer to set the chocolate layer, about 15-20 minutes.
Peanut Butter Filling: In a large bowl, whisk together 1 cup of creamy peanut butter and 1 cup of cold milk. Stir in 2 packets of vanilla-flavored instant pudding mix until smooth. Fold in 1 cup of Cool Whip and 1/2 cup of chopped mini Reese’s peanut butter cups. Spoon this peanut butter mixture over the chilled chocolate layer and spread it evenly.
Whipped Topping: In a chilled mixing bowl, beat 1 cup of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread this whipped cream topping over the peanut butter filling, smoothing the surface with a spatula.
Garnish: Decorate the pie with mini Reese’s peanut butter cups for a fun, festive touch. You can either place them whole or chop them into small pieces and sprinkle them on top.
Chill and Serve: Refrigerate the pie for at least 2 hours to allow everything to set. Once chilled, slice and serve cold. Enjoy the creamy, chocolatey, peanut buttery goodness!

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