Reese's Peanut Butter Cup Pie
Reese's Peanut Butter Cup Pie is made with a simple vanilla wafer crust and a creamy peanut butter filling. This simple pie recipe is packed with Reese's Peanut Butter cups!
Servings: 10 servings
Calories: 708kcal
Ingredients
Pie crust:
- 3 cups vanilla wafers about 50 cookies
- ¼ cup granulated sugar
- 4 tablespoons butter melted
Pie filling:
- 8 ounces cream cheese
- 1 cup powdered sugar
- ¾ cup heavy cream
- ¾ cup creamy peanut butter
- 8 ounces Cool Whip thawed
- 8 Reese’s Peanut Butter Cups chopped (optional)
Pie topping:
- 25 mini Reese’s Peanut Butter cups chopped
- ½ cup peanut butter chips
Instructions
- MAKE THE CRUST: Preheat your oven to 325℉.
- Add the vanilla wafers to a food processor and process for 30 to 60 seconds or until they turn into crumbs. Add the sugar and butter and pulse until it starts to ball up.
- Then press into the bottom and edges of a round baking dish or pie pan and bake for about 10 minutes. Set aside to cool.
- MAKE THE FILLING: While the crust is baking, start making the filling by adding the cream cheese and powdered sugar to a large mixing bowl and beating until smooth.
- Add the peanut butter and slowly add the heavy cream into the cream cheese mixture and beat until smooth again.
- Fold in the Cool Whip until well combined. Gently stir in the chopped peanut butter cups. If you want a smooth pie filling, you can skip this step and just add more peanut butter cups on top.
- ASSEMBLE THE PIE: Scrape the filling on top of the cooled crust, and evenly sprinkle the mini peanut butter cups and peanut butter chips on top.
- Let set in the fridge for 4+ hours, preferably overnight, before slicing and serving!
Nutrition
Calories: 708kcal | Carbohydrates: 70g | Protein: 11g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 455mg | Potassium: 317mg | Fiber: 3g | Sugar: 49g | Vitamin A: 764IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg