Last week and this weekend were some of the nicest days I can remember here. The kind of days where you stop and think: okay, this is why I live here. Because it’s February, and I’m riding my bike, and it’s sunny, upper 70s, breezy, and just beautiful outside.
And when you think that life can’t possibly get any better, you come home from an exhilarating ride and remember that you have a Reese’s Cup No Bake Peanut Butter Pie in the fridge. There is no better way to cap off a day.
This recipe is based off this super popular No Bake Peanut Butter Pie recipe that came from my Gma, and that we’ve been making in my family for decades. We love that recipe, you guys love that recipe, and there’s so many ways it can be built upon.
Make no mistake, that No Bake Peanut Butter Pie is impeccable in its original form, and needs NO adapting. However, what’s fun about it is that it can be adapted.
That original recipe is 5 ingredients, and it can be prepped in 5 minutes. In a pinch, it’s my go-to dessert. Quick, easy, few ingredients. It’s a simple pie, but it’s creamy, rich, satisfying, and full of peanut butter flavor. Totally simple, pure, unadulterated peanut butter bliss.
Ingredients
- 1 store-bought prepared graham cracker or Oreo cookie crust
- 1 c. chocolate fudge ice cream topping - not chocolate syrup but fudge topping
- 12 snack-size Reese's cups they're slightly smaller than full-size, unwrapped
- 3/4 c. creamy peanut butter
- 4 oz. reduced-fat cream cheese softened
- 1 c. powdered sugar
- 1 - 8 oz. container whipped topping thawed
- 1 - 10 oz. bag Reese's minis unwrapped, coarsely chopped
- chocolate syrup
- peanut butter buttercream optional
Instructions
- In a small microwave-safe bowl, heat the chocolate fudge for 30 seconds, or until smooth.
- Spread it evenly into the bottom of the crust, careful not to lift up the crust crumbs as you spread.
- Arrange the snack-size Reese's cups over the chocolate fudge in the bottom of the crust.
- In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
- Beat until smooth.
- Fold in the remaining whipped topping.
- Spread evenly over the Reese's cups in the pie crust.
- Refrigerate until thoroughly chilled, about 1 hour.
- Sprinkle with chopped Reese's minis, and a drizzle of chocolate syrup.
- Cut and serve. Store in refrigerator.
Recipe Notes
- If desired, pipe peanut butter buttercream around the edges with a star tip. I pretty much always have leftover frosting from recipes, so I just used what I had left from something else, but you don't need to do this - it's strictly for garnish!
- If you're on a time crunch, you don't *have* to refrigerate before serving!
Thanks done share recipes to : https://thegoldlininggirl.com/2017/03/reeses-cup-no-bake-peanut-butter-pie-recipe/