Monday, August 8, 2016

Reese's Peanut Butter No-Bake Pie

It's hot this summer, and I'm always looking for easy no bake recipes. I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.



Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup sweet butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!

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