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Volume III
November 9, 2012

Weekly Home / Cook'n & Eat'n

Desserts to Die For:
Reese's Peanut Butter Pie

By Sydney Hill

This is probably my favorite pie. It is a must at our family Thanksgiving gatherings. I have cousins asking each year, "Will there be that peanut butter pie?" The answer: yes, if you can get to it in time. It goes out fast.

I promise that I'm not making any of that up. It truly does happen. It truly is that good.

Peanut Butter Cup Dessert

1 3/4 cups peanut butter creme-filled sandwich cookies (about 12-14), finely chopped (Nutter Butters)
3 tablespoons butter or margarine, melted
10 packages (6 oz each) peanut butter cups candies, chopped, divided (or 20 miniature cup candies, using 12 for filling, 8 for garnish)
1/4 cup peanut butter
1 1/2 cups cold milk
2 packages (3.4 ounces each) butterscotch pudding and pie filling (instant)
1 (8-ounce) container frozen whipped topping, thawed, divided
chocolate syrup (optional)

Finely chop cookies using a food chopper (or crush in a bag with a rolling pin), combine with butter in 1 quart bowl. Press crumb mixture onto bottom of a springform pan. Refrigerate while preparing filling. Coarsely chop 6 peanut butter cup candies (or 12 miniature) using a food chopper. Cut remaining peanut butter cups into quarters; set aside for garnish. Measure peanut butter into 2 quart bowl; gradually whisk in milk. Whisk in pudding mix until it is dissolved and begins to thicken. Fold 1 1/2 cups (1/2 of container) whipped topping and chopped candies into peanut butter mixture until well blended; spread evenly over crust. Spread rest of whipped topping over the entire top of the peanut butter mixture. Garnish with remaining peanut butter cup candies; drizzle with chocolate sauce, if desired. Refrigerate 30 minutes.

For best results, refrigerate peanut butter cup candies before chopping.

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