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Reese’s™ Peanut Butter Pie

Prep 30 min
Total 3 hr 55 min
Ingredients 7
Servings 8

Who doesn’t love chocolate + peanut butter? This irresistible pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. MORE+ LESS-

By Pillsbury Kitchens

August 28, 2018

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

2 1/2

cups heavy whipping cream

oz cream cheese, softened

1/2

cup creamy peanut butter

1/4

cup sugar

packages (1.5 oz each) Reese's™ Peanut Butter Cups™, chopped (about 1 1/2 cups)

1/2

cup plus 1 tablespoon hot fudge

Steps

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1

Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
2

Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
3

In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
4

In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
5

Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Slightly warming hot fudge in microwave will make it easier to spread in bottom of pie crust.

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Expert Tips

Store loosely covered in refrigerator.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 800
Calories from Fat: 530

% Daily Value

Total Fat: 59g; 90%
Saturated Fat 28g 141% Trans Fat 1g
Cholesterol: 120mg; 40%
Sodium: 510mg; 21%
Potassium: 370mg; 11%
Total Carbohydrate: 56g; 19%
Dietary Fiber 2g 10% Sugars 36g
Protein: 11g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 10 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Chocolate, peanut butter and pie. These three things are all delicious on their own, but what if we told you that you could combine all three of them into one spectacular dish? Say hello to Reese’s Peanut Butter Pie, the answer to all of your dessert cravings. Reese’s Peanut Butter Cups, the not-so-secret-ingredient in this recipe, were first invented in the late 1920s by Harry Burnett Reese. In 1928, Reese began selling the chocolate and peanut butter cups, otherwise known as “penny cups,” since they cost just one penny each at the time. Now almost 100 years old, this candy continues to rate among the top 10 ten favorite chocolate treats in the United States. Pro pie tip: To spread the fudge easier in the bottom of the pie crust, slightly warm it the microwave before spreading. Leftovers—if you have any—can be stored loosely in the refrigerator for more enjoyment later. Want to know how to store this pie and other types of pie? We have all of the answers in our comprehensive pie guide. Now that you’ve gotten your chocolate fix, take a look through our other pie recipes and try your hand at fruit pies, like our Easy Strawberry Pie or our Peach Slab Pie to feed a crowd.