Reese’s Fudge Pie

There are few things in this world that I can’t resist…

My kid’s sweet smiles.

Cheesecake.

A cute pair of shoes.

Target.

and Reese’s Peanut Butter Cups.

Seriously…those PB Cups are literally my kryptonite.  I’m not saying I am Superman.  I cannot fly.  I can’t change in a phone booth, not that I would want to…those things are germy.  I can’t pull off a slicked back hair-do.   And I most certainly do not wear my underwear on the outside of my clothing.

BUT, put PB cups in front of me and I will crumble into a weak pile of mushiness.  Kryptonite.

Now, if you have been reading my site for any length of time you know I have a mild aversion to pie (unless it’s this one…OR this one), mostly because pie usually contains fruit.  But I am using the word “pie” very liberally here.

Because this here recipe was made in a springform pan.  AND it contains real fudge…like the kind you give away at Christmas.  Come to think of it, we really need to make fudge more of a year -round treat.  Let’s work on that.

So does fudge pie with Reese’s cups and peanut butter mousse sound like something you can get into?  Yes, I knew we were friends.

Now, you need to use your springform pan for this.

First you make a simple graham cracker crust…you might be able to  get away with using a store-bought pie crust, but I can’t guarantee it will be big enough for all your ingredients.

But we all know graham cracker crusts are simple, so suck it up.

After your crust is made, you need to make your fudge.  I like a really simple fudge that has only a few ingredients, one being sweetened condensed milk..you know it’s gonna be good.

I used milk chips and semi-sweet.  I’m crazy like that.

Spread your fudge onto your crust.

Now take a whole bag of Reese’s minis and push them gently into the fudge.

Now make your peanut butter mousse.  You need some cream cheese, peanut butter, powdered sugar and Cool Whip.  Again, can’t be bad.

Mix the first 3 together with a hand mixer and then fold in your Cool Whip.  Spread in on top.

If you want you can drizzle a little melted chocolate on top, but you don’t have to…it’s just for looks.

Let it chill for about an hour and then slice it and stare.  It’s a beautiful thing.

Reese’s Fudge Pie.

Print

Reese’s Fudge Pie


Ingredients:

Crust

  • 9 graham crackers, crushed
  • 1/3 cup melted butter
  • 1/3 cup sugar

Fudge

  • 1 (14 oz) can of sweetened condensed milk
  • 2 cups milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 (8oz) bag Reese’s Minis

Peanut Butter Mousse

  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 8 oz room temp cream cheese
  • 1 1/2 cups Cool Whip, thawed.
  • *optional 1/4 cup melted chocolate for drizzle

Instructions

For Crust:

  1. Mix all ingredients together and spread in the bottom of your springform pan. Bake at 350 for 8 minutes.
  2. Set aside.

For Fudge:

  1. Milk all ingredients together over medium low stirring until chips are melted and smooth.
  2. Spread over your graham cracker crust.
  3. Press Reese’s Minis into the fudge.

For Peanut Butter Mousse:

  1. Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth.
  2. Fold in your Cool Whip.
  3. Spread on top of your fudge.
  4. Drizzle with melted chocolate if desired.

Notes:

chill at least one hour before serving

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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91 Comments
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Bonnie
April 4, 2016 10:59 pm

How many servings does this make, please?

Skip
March 23, 2015 3:53 pm

So….my wife is making this pie as we speak!! I have to tell you, you just killed my diet…..and I am totally fine with that!! she even gave me the spoon she spread the fudge with!! Kinda made me feel like a kid again! Thanks for posting this recipe!!

Julia
October 21, 2014 1:24 am

Hi,
I came across your recipe and it lools AMAZING. My bf will absolutely love it for his birthday, so thank you! 🙂
Just one question – it says 2 tbs vanilla. What do you mean? Because it sounds a bit much for vanilla extract. (I’m not from the States, if maybe it’s a product).

Patti
December 25, 2012 5:18 pm

I made this pie because I love chocolate and peanut butter and Reese Cups. I have a major sweet tooth, but I have to say that this was way to sweet. I also had a heck of a time cutting through this pie. The fudge layer seemed too hard to cut through. I like the concept of this pie, but it is just too rich.

Katharine
November 21, 2012 7:33 pm

Shelly! OMG I just discovered this recipe. I’ve made it and it’s sitting in the fridge, just waiting for Thanksgiving dinner tomorrow. I am dying of anticipation. The contrast of textures, crunchy, thick and fluffy – and the combination of peanut butter and chocolate – heaven! Did I mention I changed the crust? Instead of graham crackers, Oreo cookie crust. PEANUT BUTTER Oreos, of course! Oh yes I did! I will happily slide into a sugar coma tomorrow. : ) Thank you, thank you, thank you!!!

October 17, 2012 2:34 pm

I made this recipe for my husbands birthday and it is extremely rich. It’s like eating an especially rich fudge. I have a great passion for sweets but I think this recipe is “trying too hard”. The sweetness needs to be toned down, or one of the layers needs to be changed to offset the sweetness of the other. Just my humble opinion.

Cameron
October 13, 2012 9:42 pm

Just made this and it is one of the best pies i have ever tasted! The choclate just melts in your mouth and it is a perfect mixture with the peanut butter mosse and the gramcracker crust. Defenatley give this recipe a thumbs up! <3

Rebecca Ednie
July 20, 2012 11:08 pm

I just made it in two store-bought pie crusts. Fit pretty well. Definitely would NOT fit in one! Also, I recommend cooling the fudge before adding the topping. My PB cups melted and made it tricky to spread the PB layer.

Camille
July 7, 2012 2:23 pm

This looks amazing!! What size springform pan did you use???

Shelby
June 24, 2012 4:16 pm

I made this last night for a cookout I went to this afternoon. This pie was a huge hit; everyone LOVED it! Graham cracker crust, smooth chocolatey fudge, reese’s cups, and creamy peanut butter mousse…can’t get much better than that! Thanks for the awesome recipe (:

Kelly
May 3, 2012 2:25 pm

I love everything about this recipe except for the cool whip, just not a fan. Do you think it would turn out as well if I made my own whip cream and then folded it in?

Heather F.
May 2, 2012 4:53 pm

I cannot WAIT to try this! I love the fact that you are OBSESSED with Reeses PB cups like I am! 🙂

TAmara
April 2, 2012 1:49 am

Seriously lady!! You are my hero!! I really enjoy perusing your site when I cant sleep and need a laugh 🙂

Kristin
March 4, 2012 10:24 pm

I also forgot to mention that instead of using cool whip I whipped heavy whipping cream and sweetened it with a bit of sugar in the mousse and it turned out great!

Kristin
March 4, 2012 10:21 pm

Thanks for the recipe! I made this yesterday and I thought it was good but it was way to rich with the chocolate layer in it, the mousse was AMAZING though, so if I make it again (which I most likely will) I would just eliminate the fudge layer completely and maybe do a smaller pie, or I’ll just double the mousse.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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