Easy Reese’s Peanut Butter Pie Recipe

Optional: For the Graham cracker pie crust

You don’t have to bake your pie crust; it will hold together, but if you would like to make it, here’s the recipe.

Preheat your oven to 350°F/175°C.

Using a food processor or blender, blitz the Graham crackers until they are fine bread crumbs.

Then place the Graham cracker crumbs in a mixing bowl and stir in the granulated sugar, then the melted butter.

The crumb mixture should be grainy; if there are any big chunks, then break them up.

Pour the crumb mixture into a 9-inch cake pan or pie plate and, using your hands, press down on the crumbs so that the base and sides are covered; you don’t want to press too hard; ensure that it’s no longer crumbly.

Use the back of a spoon to compact the edges of the base.

Bake your Graham cracker crust for 15 minutes, then place it on a wire rack to cool completely.

For the hot fudge sauce

If you want to skip this step, you can always buy your fudge sauce.

In a saucepan over medium heat, add sweetened condensed milk and milk chocolate chips, and constantly stir until the chocolate chips have melted.

Remove the pan from the heat, add butter, and stir until the butter has melted.

Now pour the hot fudge sauce over the cooled crust so that the crust is covered but not too thickly, then set the remaining sauce aside.

For the pie filling

In a medium bowl, using either a stand mixer or handheld electric mixer, beat cream cheese, creamy peanut butter, and powdered sugar until smooth; then, using a rubber spatula, fold in half the cool whip topping.

Spoon the peanut butter mixture over the pie crust and place the remaining whipped topping over it so that the filling is covered.

Smooth the topping with the back of a spoon and chill for a minimum of 2 hours.

When ready to serve, decorate with chopped peanut butter cups, peanuts, and hot fudge sauce.

Recipe notes and expert tips

• Crust Perfection
  Ensure your crust is firm and holds together. You can use a store-bought chocolate cookie crust or make one from scratch.
• Cream Cheese Consistency
  Allow the cream cheese to come to room temperature before using it to achieve a smooth and creamy filling.
• Peanut butter
  Don’t use chunky peanut butter for this recipe; you’ll need creamy.
• Sweeten Wisely
  Be mindful of the sweetness. Adjust the amount of sugar to your taste, as some peanut butter brands are sweeter than others.
• Layer Carefully
  When layering the chocolate and peanut butter filling, be gentle to create distinct layers without blending them.
• Sauce
  Substitute the fudge sauce for chocolate syrup or melted chocolate if you prefer.
• Switch Up the Bases
  Want an Oreo crust instead of Grham crackers? Try our easy Oreo crust recipe, which delivers a delicious chocolate crust.
• Chill Adequately
  Refrigerate the pie for a few hours or overnight to allow the flavors to meld and the pie to set properly.
• Slice with Warm Knife
  Dip a knife in hot water before slicing to achieve clean, smooth cuts without dragging the filling.
• Storage
  Store in an airtight container in the fridge for up to 4 days and freeze for up to 3 months.

More easy homemade dessert recipes for you to try at home

If you like our peanut butter cup pie, then why not give these desserts a try?

• Sweet potato pie
• Baked Alaska
• Red velvet cake
• Chocolate truffles
• Holiday cookies