Using a hand or stand mixture, whip your cream cheese until fluffy.
To your cream cheese, add the powdered sugar and peanut butter. Mix until thoroughly combined.
While mixing on a slow speed, stream the milk into the peanut butter mixture. Continue mixing until the mixture is uniform.
Gently fold the cool whip into the peanut butter mixture.
Pour your peanut butter filling into the graham cracker crust.
Top your pie with your Reeses cups before covering and freezing for at least 1 hour. Once firm, cut, serve, and enjoy!
Can I use a different kind of nut butter?Yes! If you or someone you love has a peanut allergy, try swapping out the peanut butter for your favorite nut butter or spread. Almond butter, cashew butter, coconut butter, and hazelnut butter all make excellent substitutions. Variations
Make a Peanut Butter and Jelly Pie by adding a generous drizzle of berry compote or berry sauce to the top of your peanut butter pie. I’m partial towards pairing this sweet pie with a tart raspberry sauce, but strawberries, blueberries, or blackberries would pair nicely as well.
Try adding a layer of chocolate ice cream to the bottom of this pie. If you’ve got big chocolate and peanut butter fans in your family, they’re sure to go nuts over this rich, sweet combo. Plan ahead by placing a layer of softened chocolate ice cream into your pie crust and freezing. Make your peanut butter filling and layer it on top of the ice cream, then top, freeze, and serve your pie as normal.
Get crazy with the crust. If graham cracker crust isn’t your thing, try using an Oreo, shortbread, or pretzel crust instead! To make a no-bake crust, simply place the cookie or cracker of your choice and a couple tablespoons of melted butter into a food processor. Pulse the ingredients together until the mixture is the consistency of wet sand. If the mixture is too dry, add more melted butter.