Print

Peanut Butter Cream Pie Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

This Peanut Butter Cream Pie features a crunchy graham cracker crust layered with rich hot fudge, creamy peanut butter pudding, and whipped topping. Finished with whipped cream and mini Reese’s peanut butter cups, it’s a decadent no-bake treat perfect for peanut butter lovers.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/3 cup butter, melted

Filling

  • 1/2 cup hot fudge sauce
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups cold milk
  • 2 (3.4 oz) packages vanilla flavor instant pudding
  • 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

  1. Preheat Oven: Preheat your oven to 375º F to prepare for baking the crust.
  2. Prepare Pie Crust: In a mixing bowl, combine the crushed graham crackers and sugar. Stir in the melted butter until the mixture is evenly moistened.
  3. Form and Bake Crust: Press the graham cracker mixture firmly against the bottom and sides of a pie plate to form the crust. Bake in the preheated oven for 8 minutes. Remove and allow it to cool completely.
  4. Layer Hot Fudge: Spoon the hot fudge sauce evenly over the cooled crust. Spread to cover the entire surface and place in the freezer for 10 minutes to set.
  5. Make Peanut Butter Pudding Filling: In a mixing bowl, whisk together the creamy peanut butter and cold milk until well blended. Add the two packages of vanilla instant pudding mix and beat for about 2 minutes until the mixture thickens.
  6. Incorporate Cool Whip and Peanut Butter Cups: Gently fold in the thawed Cool Whip and chopped mini Reese’s peanut butter cups into the pudding mixture until combined.
  7. Assemble Filling Layer: Spoon the peanut butter pudding mixture over the chilled hot fudge layer. Spread evenly and refrigerate to allow it to set.
  8. 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 beating until stiff peaks form.
  9. Apply Topping and Garnish: Gently spread the whipped cream over the peanut butter layer. Decorate the top with additional mini Reese’s peanut butter cups for a festive touch.
  10. Chill and Serve: Let the assembled pie set in the refrigerator for at least 3 hours before slicing and serving to allow all layers to firm up perfectly.

Notes

  • Ensure the Cool Whip is fully thawed before folding it into the pudding to achieve a smooth texture.
  • For best results, use chilled milk for the pudding mix to help it set quickly and firm up well.
  • Freezing the hot fudge layer briefly helps prevent it from mixing into the peanut butter filling.
  • This pie should be stored in the refrigerator and consumed within 2-3 days for optimal freshness.
  • You can substitute mini peanut butter cups with chopped regular-sized cups if mini are unavailable.

Keywords: Peanut Butter Cream Pie, peanut butter pie, no bake pie, chocolate peanut butter dessert, graham cracker crust pie

Find it online: https://flavorsbymaya.com/peanut-butter-cream-pie-recipe/