Who loves creamy peanut butter pie? If you raised your hand, you’re in for a treat with this REESE’S peanut butter pie recipe. Enjoy a layer of REESE’S Minis on a homemade peanut butter crumb crust and surrounded by rich peanut butter pie filling.
Prepare Peanut Butter Crumb Crust. Set aside 1/3 cup mini peanut butter cups for garnish. Coarsely chop remaining peanut butter cups; set aside.
Combine peanut butter, cream cheese and vanilla in large bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped peanut butter cups. Pour into crust.
Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and 1 to 2 mini peanut butter cups. Cover; freeze leftover pie.
NOTE: 1 extra serving-size packaged crumb crust (9 oz) may be used instead of Peanut Butter Crumb Crust.
Peanut Butter Crumb Crust:
Heat oven to 350° F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.