Reeses Cup Pie Recipes

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!

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.

REESE CUP PIE I

Steps:

• In a medium mixing bowl with mixer on low speed, cream peanut butter until soft. Gradually add milk while continuing to mix. (It is important to add milk slowly; if added too fast, peanut butter will harden.)
• When all of the milk is incorporated with the peanut butter, add pudding mix and continue to blend until all ingredients are smooth and thoroughly combined, about 1 1/2 minutes.
• Pour mixture into baked pastry shell. Chill at least 4 hours before 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 CUP PIE

Steps:

• Beat together cheese, powdered sugar, and peanut butter in large bowl.
• Fold in the cool whip.
• Pour mix into the pie crusts.
• Chop up Reese's cups to cover top of each pie-- use as many as you like.
• In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups.
• Place in fridge over night and serve the next day!
• ENJOY!

COPYCAT REESE'S PEANUT BUTTER CUP THANKSGIVING PIE

Steps:

• Spoon the Reese's Peanut Butter into a large mixing bowl.
• Sift the powdered sugar over the peanut butter.
• Pour in the melted butter.
• Stir until the ingredients come together.
• Use your hands to continue mixing the ingredients together until they form a smooth ball.
• Set aside.
• Spoon 8 ounces of melted and tempered pure milk chocolate or 8 ounces of melted compound chocolate (candy melts, melting wafers, almond bark) into the bottom of a 9-inch tart pan.
• Hold onto the removable bottom, using your thumb, and brush the chocolate over the bottom and up the sides of the pan.
• As the chocolate thickens, continue to push it up around the edge of the tart pan until you get a nice thick layer aound the sides.
• Chill pure chocolate in the refrigerator and compound chocolate (candy melts, melting wafers, almond bark) in the freeze for about 10-15 minutes until hardened.
• If needed, brush another layer of chocolate around the sides and chill until hard.
• Remove the chocolate shell from the tart pan and carefully peel the removable metal plate from the chocolate.
• Remove any excess chocolate from the plate, then place it back in the pan.
• Place the chocolate back in the pan, then add more chocolate to any areas that look too thin.
• Chill again before filling.
• Pat the peanut butter fudge filling into a disc and place it into the chocolate shell.
• Gently press the fudge up against the sides of the chocolate shell.
• Spread the remaining milk chocolate over the top of the fudge making sure it seals around the edge.
• Chill for 10-15 minutes until hardened.
• Remove the giant chocolate peanut butter cup from the tart pan.
• Set it on a serving platter.
• To serve, warm a sharp knife over a flame, a gas stove, or dip it into boiling water then, dry it off.
• Make a cut using the hot knife. Repeat, to cut the pie into 12 wedges.