Reeses Peanut Butter Pie Recipes

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NO BAKE REESE'S PEANUT BUTTER PIE



No bake Reese's peanut butter pie image

This no bake Reese's peanut butter pie recipe is so easy and super decadent. It is creamy and loaded with peanut butter and chocolate.

Provided by Desserts on a Dime

Categories     Dessert

Time 2h15m

Number Of Ingredients 7

(1) 9 inch graham cracker pie crust
16 oz cream cheese softened
3/4 cup confectioners sugar
1 cup creamy peanut butter
16 oz whipped topping thawed
1 cup mini Reese's peanut butter cups
1/4 cup Hershey's syrup for topping

Steps:

  • Beat the cream cheese, confectioners sugar, and peanut butter together until smooth.
  • Fold in the whipped topping with a spatula.
  • Spoon peanut butter pie filling over the graham cracker crust.
  • Chill for two hours or until firm.
  • Top with mini peanut butter cups or chopped peanut butter cups. Garnish with a drizzle of Hershey's syrup and serve in slices.

Nutrition Facts : Calories 1080 kcal, Carbohydrate 119 g, Protein 16 g, Fat 62 g, SaturatedFat 18 g, Cholesterol 48 mg, Sodium 942 mg, Fiber 4 g, Sugar 45 g, ServingSize 1 serving

REESE'S PEANUT BUTTER PIE



Reese's Peanut Butter Pie image

Make and share this Reese's Peanut Butter Pie recipe from Food.com.

Provided by Happy Mom

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 1/3 cups hershey's miniature kisses or 1 1/3 cups milk chocolate pieces, divided
2 tablespoons milk
1 chocolate crumb crust
1 (8 ounce) package neufchatel cheese, softened (1/3 less fat, sub neufchatel for Philadelphia cream cheese)
3/4 cup sugar
1 cup reese's creamy peanut butter or 1 cup crunchy peanut butter
3 1/2 cups frozen non-dairy topping, thawed

Steps:

  • Place 2/3 cup mini kisses and milk in small microwave-safe bowl. microwave at high (100%) 30-45 seconds or just until melted and smooth when stirred; spread evenly over crust. Cover and refrigerate.
  • Beat neufchatel cheese (or cream cheese) in a med bowl until smooth; gradually beat in sugar. stir in peanut butter and whipped topping until blended; spoon evenly into crust over chocolate mixture. cover; refrigerate until set, at least 4 hours.
  • Place remaining 2/3 cup chocolate pieces around edge of filling just before serving. serve cold; cover and refrigerate left over pie.

Nutrition Facts : Calories 583.7, Fat 40, SaturatedFat 16.6, Cholesterol 22.4, Sodium 458.5, Carbohydrate 48.8, Fiber 2.4, Sugar 35.4, Protein 12.9

REESE'S™ PEANUT BUTTER PIE



Reese's™ Peanut Butter Pie image

Who doesn't love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h55m

Yield 8

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 1/2 cups heavy whipping cream
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
6 packages (1.5 oz each) Reese's Peanut Butter Cups™, chopped (about 1 1/2 cups)
1/2 cup plus 1 tablespoon hot fudge

Steps:

  • Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
  • Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
  • In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
  • In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
  • Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Nutrition Facts : Calories 800, Carbohydrate 56 g, Cholesterol 120 mg, Fat 10, Fiber 2 g, Protein 11 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1 g

NO BAKE PEANUT BUTTER PIE



No Bake Peanut Butter Pie image

Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.

Provided by MEGAN5

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 2h20m

Yield 16

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 ½ cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Steps:

  • Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
  • Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g

REESE'S MOUSSE PIE



Reese's Mousse Pie image

If you have a peanut butter lover in your family, this can be his or her special dessert. Peanut butter mousse is between two layers of sweetened chocolate inside a pie crust.

Provided by JustaQT

Categories     Pie

Time 36m

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 14

1 9 inch pie shell, baked and cooled
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/3 cup cocoa
1 cup cold whipping cream
1 teaspoon vanilla
1 (10 ounce) package reese peanut butter chips, divided
1 (3 ounce) package cream cheese
1/4 cup powdered sugar
1/3 cup milk, plus
2 tablespoons milk
peanut butter chips (to garnish)

Steps:

  • Bake crust according to directions.
  • Cool.
  • Sprinkle gelatin over cold water in small bowl, let stand 1 minute to soften.
  • Add boiling water, stir until gelatin is completely dissolved.
  • Cool slightly.
  • Combine sugar and cocoa in medium bowl; add whipping cream and vanilla.
  • Beat at medium speed until stiff; pour in the gelatin mixture, beating until well blended.
  • Spoon 1 cup of the chocolate mixture into cooled crust; refrigerate while preparing peanut butter layer.
  • Melt 1 1/2 cups peanut butter chips as directed on package.
  • Beat cream cheese and powdered sugar in medium bowl; gradually.
  • add 1/3 cup milk until smooth.
  • Add melted chips; beat well.
  • Beat in remaining 2 tablespoons milk.
  • Lightly spread over chocolate layer in crust.
  • Top with remaining chocolate mixture.
  • Refrigerate several hours.
  • Garnish with remaining chips.
  • Cover; store leftover pie in refrigerator.

Nutrition Facts : Calories 496.2, Fat 31.3, SaturatedFat 15.8, Cholesterol 54.4, Sodium 240.9, Carbohydrate 44.5, Fiber 2.5, Sugar 31, Protein 10

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