Resas Chocolate Peanut Butter Pumpkin Pie Food
NO BAKE REESE'S PEANUT BUTTER PIE
This no bake Reese's peanut butter pie recipe is so easy and super decadent. It is creamy and loaded with peanut butter and chocolate.
Provided by Desserts on a Dime
Categories Dessert
Time 2h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1080 kcal, Carbohydrate 119 g, Protein 16 g, Fat 62 g, SaturatedFat 18 g, Cholesterol 48 mg, Sodium 942 mg, Fiber 4 g, Sugar 45 g, ServingSize 1 serving
RESA'S CHOCOLATE PEANUT BUTTER PUMPKIN PIE
My husband and I came up with this recipe the other night since we were having a pumpkin carving party (making the pie for guests) and we also had our Halloween candy out. The pie was a big success. Our daughter's name is Teresa and we nickname her Resa (hence the name of the recipe).
Provided by TARAW411
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. Beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. Slowly pour evaporated milk into pumpkin mixture and stir until combined.
- Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. Cool completely on a wire rack, about 2 hours. Serve immediately or refrigerate.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 52 g, Cholesterol 60.7 mg, Fat 14.8 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 536.6 mg, Sugar 40.5 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 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
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