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)
For best results, refrigerate peanut butter cup candies before chopping.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Peanut Butter Pie image: