By Bring Peanut Butter Cream Pie to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Peanut Butter Cream Pie captures the essence of desserts|puddings & mousses while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Peanut Butter Cream Pie becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Filling:
1/2 cup hot fudge sauce
1/2 cup creamy peanut butter
1 1/4 cups cold milk
2 (3.4 oz) packages vanilla flavor instant pudding
1/2 tub Cool Whip, thawed
1/2 cup mini Reese’s peanut butter cups, chopped
Topping:
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
Mini Reese’s peanut butter cups for decoration
Graham Cracker Crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
PREPARATION STEPS
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine crushed graham crackers and sugar. Stir in melted butter until well combined. Press the mixture firmly against the sides and bottom of a pie plate.
Bake the crust for 8 minutes, then cool completely.
Spoon the hot fudge sauce into the bottom of the cooled crust, spreading it into an even layer. Freeze the crust for 10 minutes to set the fudge.
In a large bowl, beat peanut butter and milk until well blended.
Add the instant pudding mixes and beat for about 2 minutes until thickened.
Gently fold in the Cool Whip and chopped peanut butter cups.
Spoon the peanut butter filling over the chilled chocolate layer and refrigerate to set.
Using an electric stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
Add powdered sugar and vanilla, then continue whisking until stiff peaks form.
Spread the whipped cream over the set peanut butter layer.
Garnish the pie with additional mini Reese’s peanut butter cups.
Chill the pie in the fridge for at least 3 hours before serving.
Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 10
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
