Cooked - Peanut Butter Pie

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peanut Butter Pie

8.0

1 ¼ cup vanilla wafer crumbs (or 1 packaged vanilla wafer pie crust)

¼ cup sugar

⅓ cup melted margarine

4 oz cream cheese, softened

½ cup plus 1 tablespoon REESE'S Creamy Peanut Butter

¼ cup sugar

1 teaspoon vanilla extract

2 ¼ cups cold whipped topping, thawed

½ cup REESE'S Peanut Butter Cups, chopped and divided

¼ cup HERSHEY'S Milk Chocolate Chips

1 tablespoon plus 1 teaspoon HERSHEY'S Semi-Sweet Chocolate Chips

2 tablespoons heavy whipping cream

1 tablespoon REESE'S Creamy Peanut Butter

1 teaspoon vegetable oil

¼ cup chopped, dry roasted peanuts

Prepare VANILLA WAFER CRUMB CRUST: Combine 1-¼ cup vanilla wafer crumbs, ¼ cup sugar and ⅓ cup melted margarine in medium bowl until blended. Press mixture onto bottom and up sides of 8-inch pie pan. Chill.
Beat cream cheese, peanut butter, sugar and vanilla in mixer bowl until fluffy; scrape bowl.
Gently fold half of the whipped topping into peanut butter mixture. Fold in remaining whipped topping and ⅓ cup chopped peanut butter cups just until blended. Spread filling into crust. Cover; refrigerate 30 minutes.
Prepare CHOCOLATE ICING: Pour over refrigerated pie starting in the middle of pie. Spread evenly until surface is covered.
Prepare PEANUT BUTTER DRIZZLE: Place drizzle in corner of resealable plastic bag; cut tiny piece from corner. Pipe crisscross pattern over top of pie.
Garnish rim of pie with peanuts and remaining chopped peanut butter cups. Refrigerate until firm, about 30 minutes. Best if cut frozen. 8 servings.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 35 weeks ago

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