Reese’s Fudge Pie

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!).

IMG_6872Ingredients:

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.

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.

IMG_6858

Yep, Ted is punching graham crackers.

IMG_6859

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.

IMG_6860Pour into the pie crust, then press the Reese’s into the top of the fudge layer.

IMG_6861If 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.

IMG_6862To 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.

IMG_6863Spread on top of the fudge layer.

IMG_6866IMG_6867Drizzle the melted chocolate on top, if desired.

    IMG_6868Refrigerate 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.

    IMG_6869IMG_6871Super 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.

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    About sparecake

    My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
    This entry was posted in Dessert and tagged , , , , . Bookmark the permalink.

    2 Responses to Reese’s Fudge Pie

    1. Mary Kate says:

      Hi, Ted.
      Sorry, Corinne, but that pie just looks evil. In a good way! Not that I can eat it, but I do kind of want to.

      Unrelated public postscript — I’ve been dreaming up layered trifle recipes when I should be studying. 🙂

      • sparecake says:

        Just replace…uh, every layer, and you’re set! Le sigh. It was real delicious.

        Trifle is fun, the stuff you’re working on this week sounded much less fun.

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