This pie is a really rich combination of graham cracker crust, fudge layer, and fluffy peanut butter top. As you’d imagine, those go really well together, and will leave everyone happily comatose. I made it with my friend Ted, who may not have been on the blog since January 2012, when we made Salted Caramel Butter Bars (oooh man!).

Ingredients:

Crust:

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

Fudge:

• 1 14 ounce can of sweetened condensed milk
• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1/4 teaspoon salt
• 2 teaspoon vanilla
• 1 7 ounce bag Reese’s Minis

Peanut Butter Mousse:

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

Preheat your oven to 350 degrees. If you haven’t already, crush your graham crackers.

Yep, Ted is punching graham crackers.

Mix together the grahams cracker crumbs, butter, and sugar, and press into the bottom of a springform or pie pan. A springform pan will be a bit bigger, and give you a slightly wider, thinner pie. We were working with a limited kitchen, so random pie tin from something else won.

Yep, Ted is punching graham crackers.

If you’re worried about overflow, it’s easy enough to put the pie on a pan to catch any extra.

Bake 8 minutes, then set aside. You’re done with the oven at this point, and can turn that off.

To make the fudge layer, combine all the ingredients except for the Reese’s in a saucepan over low heat. Cook, stirring constantly, until smooth.

Pour into the pie crust, then press the Reese’s into the top of the fudge layer.

If you want the Reese’s to remain super well defined, let the fudge cool a bit first, so the fudge doesn’t start melting the Reese’s. It could be a bit challenging to jam them in by the time it’s cool enough not to melt the Reese’s, though, so we just stuck ’em in right away. With the smaller surface area in a pie tin, they cover the top pretty tightly.

To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a large bowl until smooth. This would be easier with a mixer, but Ted did an impressive job at getting it real smooth by hand. (Like I said, limited kitchen.) Fold in the Cool Whip.

Spread on top of the fudge layer.

Drizzle the melted chocolate on top, if desired.

Refrigerate before serving. We only chilled 20-30 minutes at first, and it was easier to slice then, but it does actually hold together way better if you chill at least an hour.

Super delicious! And yay for friends!

Reese’s Fudge Pie

From Cookies & Cups.

Crust:

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

Fudge:

• 1 14 ounce can of sweetened condensed milk
• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1/4 teaspoon salt
• 2 teaspoon vanilla
• 1 7 ounce bag Reese’s Minis

Peanut Butter Mousse:

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

Preheat oven to 350 degrees.

Mix together the grahams cracker crumbs, butter, and sugar, and press into the bottom of a springform or pie pan. Bake 8 minutes, then set aside.

To make the fudge layer, combine all the ingredients except for the Reese’s in a saucepan over low heat. Cook, stirring constantly, until smooth. Pour into the pie crust, then press the Reese’s into the top of the fudge layer.

To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a large bowl until smooth. Fold in the Cool Whip, then spread on top of the fudge layer.

Drizzle the melted chocolate on top, if desired.

Refrigerate before serving.