• Cooking Time: 7-8
  • Servings: 6-8
  • Preparation Time: 25



  • 1 ½ cups Peanut butter
  • 4 oz Butter
  • 9 oz Sugar
  • 1 box Graham cracker crumbs
  • 8 oz Cream cheese
  • 2 cups 4X powdered sugar
  • 12 Reese peanut butter cups minis
  • 1 qt Heavy whipping cream
  • 1 cup Salted peanuts


  • Mix the graham cracker crumbs with a half stick of butter and two tablespoons of sugar. Press into an 8-inch pie plate. Bake for 7-8 mins. Cool completely.
  • Take half a stick of softened butter, 1 ½ cups of peanut butter, 8 ozs room temp cream cheese, and 2-3 tablespoons of heavy cream and beat all until creamy.
  • Add 2 cups of powdered sugar or sweeten to taste. Set aside mixture.
  • Take 12 Reese's mini cups and rough chop. Fold that into the mixture.
  • Take 4 cups of heavy whipping cream and 1 cup of sugar and beat until peaks form.
  • Take 1 ½ cups of the beaten whipped cream and fold that into your peanut butter mixture.
  • Pour into pie crust and top with leftover heavy whipping cream. Take salted peanuts and coarsely chop and top whipped cream. Refrigerate til ready to serve.

Categories: Pie  Sweet 

Author Credit: Paula Deen

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