Reese’s Peanut Butter Cup Pie

If you love Reese’s Peanut Butter Cups,  then you MUST try this pie!  With 5 ingredients and only 10 minutes of prep time, what is your excuse for not making this?  Instant chocolate pudding mix, cold milk, whipped topping, and chopped Reese’s makes up the pie filling, and a pre-made Oreo crust tastes just as good as a homemade one.
When I was in Houston this past weekend for Memorial Day, my aunt Jolene and I made this pie for our family.  It was halfway gone within a matter of minutes, and was voted the favorite dessert of the night (it beat the 4-layer Hershey’s chocolate cake filled with whipped cream and strawberries and covered in a chocolate buttercream frosting that we also made that night.)
Feel free to substitute different chocolate candy bars such as Butterfingers, Milky Ways, or Snicker’s if you are not a fan of Reese’s Peanut Butter Cups.  Enjoy!!!
Question for my readers: What is your favorite candy bar?
Mine would actually have to be the Reese’s Peanut Butter Cups.  When I went trick-or-treating as a little kid, I would get so excited to see that bright orange wrapper in my Halloween basket.  Unfortunately I received hundreds of hard candy pieces and only about 4 or 5 Reese’s Peanut Butter Cups each year.  I would eat my Reese’s as slowly as I possibly could just so that I could savor each and every bite I had!
Unwrap the Reese’s candy and chop into small chunks.

Whisk together the pudding mix and milk.  Let stand for 2 minutes.  Fold in 1 cup of chopped Reese’s and whipped topping.

Spoon into crust.  Freeze for 6 hours or overnight.

Remove from freezer 15-20 minutes before serving.  Garnish with whipped cream and…



more chopped Reese’s Peanut Butter Cups.

Enjoy.



Reese’s Peanut Butter Cup Pie
Ingredients
1 1/2 cups cold milk
1 package (3.4 oz.) instant chocolate pudding mix
1 cup plus 2 Tbsp. coarsely chopped Reeses peanut butter cups, divided
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust (8- or 9-inches)

Directions
1.  In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Fold in 1 cup chopped peanut butter cups.  Fold in whipped topping.  Spoon into crust.  Cover and freeze for 6 hours or overnight.
2.  Remove from the freezer 15 to 20 minutes before serving.  Garnish with the remaining peanut butter cups.

Yield:  6-8 servings
Taste of Home:  Pies

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