This recipe is so good that it deserves to be posted again. I first posted it about two years ago, and that is just too long ago. The pie is extra rich, so you will not want your pieces to be that big. Even though it has been so long since I first introduced this pie, we still have it for special occasions. It is one of my husband's favorite desserts. Enjoy and have a safe holiday!
Peanut Butter Pie:
2-8 oz. pkgs. cream cheese 1 cup sugar 2/3 cup peanut butter 2/3 cup whipped topping 14 Reese's cups, regular size **see the note below 1 chocolate crumb crust
Beat cream cheese with an electric mixer until smooth. Add the sugar and peanut butter. Mix well. Fold in the whipped topping. Chop 7 Reese's cups into quarters. Fold them into the mixture. Pour mixture into chocolate crumb crust. Quarter the remaining 7 Reese's. Sprinkle them on top of pie for garnish. Refrigerate or freeze for 4 hours. I froze mine although the recipe said to refrigerate.
**** I was unable to find a bag of regular sized Reese's cups at my local store, so I had to opt for the smaller size. They worked just fine and in fact, I think I will use the smaller ones next time as well.
This is what it looked like before I topped it with whipped cream.