REESE'S PEANUT BUTTER PIE
Make and share this Reese's Peanut Butter Pie recipe from Food.com.
Provided by Happy Mom
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 2/3 cup mini kisses and milk in small microwave-safe bowl. microwave at high (100%) 30-45 seconds or just until melted and smooth when stirred; spread evenly over crust. Cover and refrigerate.
- Beat neufchatel cheese (or cream cheese) in a med bowl until smooth; gradually beat in sugar. stir in peanut butter and whipped topping until blended; spoon evenly into crust over chocolate mixture. cover; refrigerate until set, at least 4 hours.
- Place remaining 2/3 cup chocolate pieces around edge of filling just before serving. serve cold; cover and refrigerate left over pie.
Nutrition Facts : Calories 583.7, Fat 40, SaturatedFat 16.6, Cholesterol 22.4, Sodium 458.5, Carbohydrate 48.8, Fiber 2.4, Sugar 35.4, Protein 12.9
REESE'S PEANUT BUTTER CUP PIE
Reese's Peanut Butter Cup Pie is the perfect replica of the classic candy, complete with Reese's ridges! It is so quick and easy to convert the original handheld sweet into one that's a homemade, supersized, sliceable treat!
Provided by Jennifer Fishkind
Categories Dessert
Time 4h30m
Number Of Ingredients 6
Steps:
- Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
- Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
- Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
- Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
- Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
- Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
- Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
- Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
- Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
- When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
- Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
- Slice into wedges and serve.
Nutrition Facts : Calories 747 kcal, Carbohydrate 76 g, Protein 13 g, Fat 46 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 39 mg, Sodium 410 mg, Fiber 5 g, Sugar 61 g, UnsaturatedFat 19 g, ServingSize 1 serving
REESE'S PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
REESE'S™ PEANUT BUTTER PIE
Who doesn't love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
- In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
- In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
- Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.
Nutrition Facts : Calories 800, Carbohydrate 56 g, Cholesterol 120 mg, Fat 10, Fiber 2 g, Protein 11 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1 g
CHOCOLATE PEANUT BUTTER PIE GIANT REESE'S CUP!
How yummy and simple. Who doesn't like Reese's Peanut Butter Cups? Try this to cure your family and friends sweet tooth!
Provided by looneytunesfan
Categories Pie
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds.
- Combine butter, rum and vanilla, and mix with graham cracker combination.
- Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.).
- To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside.
- Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated.
- Fill pie crust, smoothing top. Chill.
- To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out.
- Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.
Nutrition Facts : Calories 850.1, Fat 65.5, SaturatedFat 29.7, Cholesterol 102.7, Sodium 438.2, Carbohydrate 58.8, Fiber 5.6, Sugar 40.7, Protein 15.8
REESE'S™ PEANUT BUTTER CUP ICEBOX PIE
No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
- In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
- In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
- Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 590, Carbohydrate 52 g, Cholesterol 35 mg, Fat 6 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 36 g, TransFat 1/2 g
PEANUT BUTTER CUP PIE
Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
- Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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