Reesse's Peanut Butter Pie

Recipe Rating:
 2 Ratings
Prep Time:


peanut butter crumb crust(recipe follows)
1 1/3 c (8-oz. pkg.) reese's minis peanut butter cups, divided
1/2 c reese's creamy peanut butte
1 pkg (3 oz.) cream cheese, softened
1/2 tsp vanilla extract
1 c powdered sugar
1/2 c milk
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
additional whipped topping or sweetened whipped cream

The Cook

Sheila Johnson Recipe
Full Flavored
Chippewa Falls, WI (pop. 13,661)
Member Since Jun 2012
Sheila's notes for this recipe:
family and friends can't get enough!
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Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup mini peanut butter cups for garnish. Coarsely chop remaining peanut butter cups; set aside.
Combine peanut butter, cream cheese and vanilla in large bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped peanut butter cups. Pour into crust.
3 Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and 1 to 2 mini peanut butter cups. Cover; freeze leftover pie. 8 to 10 servings. PEANUT BUTTER CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely. NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.
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