This Reeses pie is piled high with whipped cream, Reese's peanut butter cups, shaved chocolate, melted peanut butter, and hot fudge. It's rich, creamy, and oh-so-dreamy.
1cupmini Reeses peanut butter cupsunwrapped and chopped into quarters
1Tablespoonsshaved chocolateor chocolate curls
1Tablespooncreamy peanut buttermicrowaved for 5 seconds
1Tablespoonhot fudgemicrowaved for 5 seconds
Instructions
Spread the hot fudge evenly into the bottom of the pie crust.
Add the cream cheese and peanut butter to a large bowl. Use a handheld electric mixer to combine (the mixture will be crumbly). Beat in the powdered sugar, and then beat in 2 1/2 cups of Cool Whip (reserving the rest of the Cool Whip for topping).
Pour the peanut butter mixture over the top of the hot fudge layer.
Chill for 1 hour in the freezer or for 4 hours in the fridge.
Add the remaining Cool Whip to a piping bag fitted with a large star tip. Pipe 8 large rosettes of Cool Whip on the top of the pie evenly spaced apart around the outside.
Spread the chopped peanut butter cups on top of the center of the pie.
Place 1 whole miniature Reese’s peanut butter cup on top of each Cool Whip rosette.
Sprinkle the shaved chocolate or chocolate curls on the Cool Whip rosettes.
Drizzle the peanut butter and hot fudge on the chopped peanut butter cups.
Chill for 15 minutes in the fridge before slicing and serving.
Video
Notes
If you prefer, you can make a homemade graham cracker pie crust instead of using store-bought. For 1 (8 to 9-inch) round pie, you will need: 1 1/2 cup graham cracker crumbs, 4 tablespoons granulated sugar, and 7 tablespoons melted butter. Combine everything in a large bowl, and then spread it into the bottom and up the sides of an 8 or 9-inch pie plate, pressing it to compact.
Instead of Cool Whip, you can use homemade stabilized whipped cream
For the smoothest lump-free filling, be sure to let your cream cheese come to room temperature. The quickest way to do so is to remove it from the packaging and slice it into cubes. Place the cubes on a plate to rest at room temperature for 30-45 minutes before beginning.
Make sure to follow the chill time directions as the recipe says. This gives the filling time to set.