Total Time
45mins
Prep 45 mins
Cook 0 mins

Who doesn't like Reese's Peanut Butter Cups? Well, if you don't, please do NOT make this. If you do...this pie is a must do!!!! It won't be the last one you make. This recipe is from WOMAN'S WORLD MAGAZINE 5/20/03

Ingredients Nutrition

Directions

  1. FILLING: In large bowl at medium-high speed beat cream cheese, peanut butter and 1 cup sugar until light and fluffy, 4 minutes.
  2. Mixture may look curdled.
  3. In another bowl beat 1 cup cream until stiff peaks form.
  4. Stir 1/4 of whipped cream into peanut butter mixture; fold in remaining whipped cream.
  5. Spread half of mixture into crust; spread with fudge sauce.
  6. Refrigerate pie and remaining peanut butter mixture until mixture is starting to get firm, about 1 hour.
  7. Top pie with remaining peanut butter mixture.
  8. Using spoon, softly swirl.
  9. Refrigerate at least 8 hours or overnight.
  10. Cover loosely after 1 hour.
  11. Before serving, beat remaining cream and sugar until stiff peaks form.
  12. If desired, transfer whipped cream to pastry bag fitted with star tip; pipe or spoon into mounds over pie.
  13. Sprinkle with curls and peanuts if desired.