Recipe: I Love Peanut Butter Pie from Hershey's

I LOVE PEANUT BUTTER PIE

PEANUT BUTTER CRUMB CRUST* (recipe follows)
1 1/3 cups (8 oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme, divided
1/2 cup REESE'S Creamy Peanut Butter
1 package (3 oz.) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/2 cup milk
1 (8 oz.) tub frozen non-dairy whipped topping, thawed
Additional whipped topping or sweetened whipped cream

Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup baking pieces for garnish. Coarsely chop remaining baking pieces; set aside.

Combine peanut butter, cream cheese and vanilla in medium bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped baking pieces. Pour into crust.

3. Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and baking pieces. Cover; freeze leftover pie. 8 to 10 servings.

PEANUT BUTTER CRUMB CRUST:
Heat oven to 350 degrees F. Stir together 1-1/2 cups (about 45 wafers) vanilla wafer crumbs and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy or Crunchy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.

*NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.

I got this recipe from the Hershey's Kitchens website. This may be the recipe you are looking for, Di.