Description
A luscious and creamy Peanut Butter Cream Pie featuring a crunchy graham cracker crust, a rich layer of hot fudge, silky peanut butter pudding filling, and a fluffy whipped cream topping garnished with mini Reese’s peanut butter cups. This no-bake, refrigerator-set dessert is perfect for peanut butter lovers seeking a decadent treat.
Ingredients
Scale
Pie Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/3 cup butter, melted
Chocolate Layer
- 1/2 cup hot fudge sauce
Pie Filling
- 1/2 cup creamy peanut butter
- 1 1/4 cups cold milk
- 2 (3.4 oz) packages vanilla flavor instant pudding mix
- 1/2 tub Cool Whip, thawed
- 1/2 cup mini Reese’s peanut butter cups, chopped
Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Mini Reese’s peanut butter cups, for decoration
Instructions
- Preheat Oven: Preheat your oven to 375º F to prepare for baking the crust.
- Prepare Pie Crust: Mix the sugar and crushed graham crackers together, then stir in the melted butter until fully combined. Press this mixture firmly onto the bottom and sides of a pie plate to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes until set and slightly golden. Remove and allow it to cool completely before adding the filling.
- Layer Hot Fudge: Spoon the hot fudge sauce evenly over the cooled crust to create a chocolate layer. Place the pie in the freezer for 10 minutes to firm this layer.
- Make Peanut Butter Filling: Using a whisk, beat together the creamy peanut butter and cold milk until smooth. Add the instant vanilla pudding mixes and continue beating for about 2 minutes until the mixture thickens.
- Fold in Whipped Topping and Cups: Gently stir in the thawed Cool Whip and chopped mini Reese’s peanut butter cups into the pudding mixture to keep it light and airy.
- Assemble Filling: Spoon the peanut butter filling evenly over the chilled chocolate layer in the pie crust. Refrigerate the pie to allow it to set.
- Prepare Whipped Cream Topping: Using an electric stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
- Top the Pie: Gently spread the whipped cream topping over the peanut butter layer, creating an even, fluffy surface.
- Garnish and Chill: Decorate the top with additional mini Reese’s peanut butter cups as desired. Refrigerate the pie for at least 3 hours before serving to allow all layers to set properly.
Notes
- For best results, ensure the crust is completely cooled before adding the hot fudge layer to prevent melting.
- Chilling the pie for at least 3 hours is crucial for the pie to set and hold its shape.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Mini Reese’s peanut butter cups can be chopped roughly or finely depending on texture preference.
- Store leftovers covered in the refrigerator and consume within 3 days for optimum freshness.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Cream Pie, no bake pie, creamy peanut butter dessert, graham cracker crust, peanut butter pudding pie
