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Reese’s™ Peanut Butter Pie

Pillsbury Kitchens
Updated Apr 19, 2022
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Who doesn’t love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.

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.

Reese’s™ Peanut Butter Pie

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

800 Calories
59g Total Fat
11g Protein
56g Total Carbohydrate
36g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    One frozen Pillsbury™ Deep Dish Pie Crust may be substituted for the refrigerated Pillsbury™ Pie Crust in this recipe. Bake pie crust as directed on package for One-Crust Baked Pie Shell.
  • tip 2
    Slightly warming hot fudge in microwave will make it easier to spread in bottom of pie crust.
  • tip 3
    Store loosely covered in refrigerator.
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