Reese’s Peanut Butter Pie 🍫🥧
Reese’s Peanut Butter Pie 🍫🥧
Ingredients
1 Chocolate Pie Crust
24 unwrapped Reese’s Cups, divided
1 cup creamy peanut butter
1 (8 oz) block cream cheese, softened
½ cup powdered sugar
12 oz cool whip or whipped cream, whipped into stiff peaks, divided
1 (11.5 oz) jar smucker’s hot fudge topping
Instructions
Line bottom of pie crust with whole reese’s cups in a flat layer. I was able to fit 10. Set aside.
In a stand mixer, beat peanut butter, cream cheese and powdered sugar until smooth. Fold in 8 oz of cool whip or whipped cream into peanut butter mixture by hand, until well combined.
Spoon mixture into pie shell and smooth mixture to edges of pie using a spatula or the back of a spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until it reaches the edges.
Cool pie until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer. Chop up the remaining Reese’s cups and sprinkle on top.
Refrigerate until ready to serve!
Storage:
Store for 3 days in the fridge, wrapped in saran wrap or in an airtight container.
Freeze for up to 3 months. Let thaw in fridge overnight before serving.
Nutrition
SERVING: 1 slice, CALORIES: 784kcal, CARBOHYDRATES: 80g, PROTEIN: 17g, FAT: 47g, SATURATED FAT: 17g, POLYUNSATURATED FAT: 7g, MONOUNSATURATED FAT: 19g, TRANS FAT: 0.01g, CHOLESTEROL: 39mg, SODIUM: 576mg, POTASSIUM: 551mg, FIBER: 5g, SUGAR: 56g, VITAMIN A: 484IU, VITAMIN C: 0.2mg, CALCIUM: 148mg, IRON: 2mg
