Reeses Peanut Butter Pie Food

REESE'S CUP NO BAKE PEANUT BUTTER PIE RECIPE

Steps:

• In a small microwave-safe bowl, heat the chocolate fudge for 30 seconds, or until smooth.
• Spread it evenly into the bottom of the crust, careful not to lift up the crust crumbs as you spread.
• Arrange the snack-size Reese's cups over the chocolate fudge in the bottom of the crust.
• In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
• Beat until smooth.
• Fold in the remaining whipped topping.
• Spread evenly over the Reese's cups in the pie crust.
• Refrigerate until thoroughly chilled, about 1 hour.
• Sprinkle with chopped Reese's minis, and a drizzle of chocolate syrup.
• Cut and serve. Store in refrigerator.

REESE'S™ PEANUT BUTTER PIE

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.

NO BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Beat the cream cheese, confectioners sugar, and peanut butter together until smooth.
• Fold in the whipped topping with a spatula.
• Spoon peanut butter pie filling over the graham cracker crust.
• Chill for two hours or until firm.
• Top with mini peanut butter cups or chopped peanut butter cups. Garnish with a drizzle of Hershey's syrup and serve in slices.

REESE'S PEANUT BUTTER PIE

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.

REESE'S CANDY PIE

Steps:

• Blend the cool whip, cream cheese, and most of the Reese's Peanut Butter cups (save some candy for the topping).
• Pour in pie crust
• Sprinkle extra candy toppings on top.
• Let the pie site in the fridge for 30 minutes and serve :)
• Yes, it is really that easy!

NO-BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Line bottom of pie crust with whole reese's cups in a flat layer. I was able to fit 10. Set aside.
• In a stand mixer, beat peanut butter, cream cheese and powdered sugar until smooth. Fold in 8 oz of cool whip or whipped cream into peanut butter mixture by hand, until well combined.
• Spoon mixture into pie shell and smooth mixture to edges of pie using a spatula or the back of a spoon.
• Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until it reaches the edges.
• Cool pie until set, about 2 hours.
• Once pie is set, spread remaining whipped cream over hot fudge layer. Chop up the remaining Reese's cups and sprinkle on top.
• Refrigerate until ready to serve!

NO-BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Combine the softened cream cheese and the creamy peanut butter in a medium-sized mixing bowl. Use a hand mixer to mix until well blended.
• Add the powdered sugar and mix again until combined.
• Next, add the heavy cream and vanilla. Mix well.
• Chop 5 Reese's Peanut Butter Cups and fold them into the peanut butter mixture.
• Pour mixture into the pre-made pie crust.
• Spread an even layer of Cool Whip over the pie and then decorate with remaining Reese's Peanut Butter Cups.
• Refrigerate for 12-24 hours before serving.
• Enjoy!

REESE'S PEANUT BUTTER CUP PIE

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-sized heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 to 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-sized 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 bowl 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.

REESE CUP PIE II

Steps:

• In a medium-size mixing bowl, combine pudding mix and milk. Whisk until smooth. Allow pudding to set up 5 minutes, then fold in whipped topping and peanut butter cups. Pour mixture into crust. Chill at least 1 hour before serving.

REESE'S PEANUT BUTTER CUP PIE

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.

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.