Step 1

Preheat your oven to 350°F/175°C

Step 2

Using a food processor or blender, blitz the Graham crackers until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy, if there are any big chunks of cracker break them up

Step 3

Pour the crumb mixture into a 9 inch cake pan and using your hands press down on the crumbs so that the base and the sides are covered, you don't want to press too hard, just ensure that it's no longer crumbly. Use the back of a spoon to compact the edges of the base

Step 4

Bake your crust for 10 minutes and then let it cool completely

Step 5

In a saucepan over medium heat, add sweetened condensed milk and chocolate chips and stir constantly until the chocolate chips have melted

Step 6

Remove the pan from the heat, add the butter and stir until the butter has melted. Pour hot fudge sauce over the cooled crust so that the crust is covered but not too thickly, set the remaining sauce aside

Step 7

Beat cream cheese, peanut butter, and powdered sugar together until smooth, then, using a rubber spatula, fold in half of the whipped topping

Step 8

Spoon the peanut butter mixture over the crust and place the remaining whipped topping over it so that the filling is covered, smooth the topping with the back of a spoon. Chill for a minimum of 2 hours

Step 9

When ready to serve, decorate with mini peanut butter cups, and if preferred, garnish with peanuts and hot fudge sauce (reheated). Enjoy your Reese's peanut butter pie!