Step 1

Preheat the oven to 450 degrees Fahrenheit (230°C) and prepare the pie crust as instructed on the package (line a pie dish, cut off the excess, pinch the edges, and prick the bottom with a fork).

Step 2

Bake the crust for 10-12 minutes, then take it out of the oven and leave it to cool completely.

Step 3

Pour 1/2 cup of hot fudge into a small, heat-proof bowl and microwave for 10 seconds, or until it's melty.

Step 4

Pour the hot fudge into the pie crust and spread it evenly over the bottom. Pop the crust in the fridge.

Step 5

While the pie crust is cooling, whip the cream with an electric mixer until it forms stiff peaks. Use a cold bowl and medium speed for best results.

Step 6

Remove one cup of the whipped cream and place it in the refrigerator for later.

Step 7

In a separate large bowl, beat the cream cheese until smooth. Then beat in the peanut butter and sugar.

Step 8

Add the whipped cream and 1 cup of the chopped Reese's and gently stir/fold with a spatula until well blended. Be careful not to work it too hard.

Step 9

Refrigerate the filling until the pie crust is fully cooled.

Step 10

When everything is cold, pour the filling into the crust and spread it evenly.

Step 11

Add the reserved cup of whipped cream and spread it evenly over the top of the filling.

Step 12

Top with the last 1/2 cup of chopped Reese’s cups, and the remaining hot fudge sauce.

Step 13

Place the pie in the fridge to chill for at least 3 hours.

Step 14

Serve and enjoy!