Reese’s Peanut Butter No Bake Pie

CRUST: Spray a 9-inch pie tin with baking spray (I used a deep dish pie tin, but a regular tin works fine). Preheat oven to 350-degrees, if you want to bake your crust for a crunchier crust.

Crush the entire package of Oreo cookies to fine crumbs (use the food processor or put the cookies in a ziplock bag and smash). Put the butter in a bowl and melt in the microwave. Add the cookie crumbs to the melted butter and stir with a fork until both ingredients are fully combined. Dump crumbs into the pie tin and work the crumbs so they are in an even layer covering the sides and the bottom of the pie tin.

Bake in 350-degree oven for 8-minutes. Remove from oven and set on a wire rack to cool completely before adding the fudge layer and peanut butter filling.

If not baking the crust, place crust in the freezer to set for 1-2 hours.

FUDGE LAYER: Use a spoon to add the layer of fudge sundae sauce over the entire top of the Oreo cookie crust.

PEANUT BUTTER FILLING: In the bowl of a stand mixer, affixed with the paddle attachment, add the cream cheese and beat on medium-high speed until creamy. Add the peanut butters to the cream cheese and mix until smooth. Add the vanilla extract and powdered sugar to the mixture and mix until smooth and creamy and all ingredients are fully incorporated.

Remove the bowl from the mixer and fold in the entire container of Cool Whip to the peanut butter mixture. Mix until all ingredients are fully incorporated and then pour mixture into the pie tin.

TOPPING: Chop up the Reese's Peanut Butter Cups. Sprinkle the PB Cups generously over the pie, covering the top of the peanut butter filling.

Place pie in the refrigerator to set. Once set, cover the pie with plastic wrap and store in the refrigerator until ready to serve.

Option to store the pie in the freezer for a firmer texture.