Best 2 Reeses Peanut Butter Cup Icebox Pie Recipes
Indulge in the delectable Reese's Peanut Butter Cup Icebox Pie, a symphony of flavors and textures that will tantalize your taste buds. This no-bake pie is a delightful treat, perfect for any occasion. With a creamy peanut butter filling, a rich chocolate ganache topping, and a graham cracker crust, this pie is a true crowd-pleaser. Experience the perfect balance of sweet and salty with every bite. But that's not all! This article also features an array of other irresistible recipes using Reese's Peanut Butter Cups. Discover the magic of Reese's Peanut Butter Cup Cookies, a classic combination of peanut butter and chocolate in a chewy cookie. Satisfy your sweet tooth with Reese's Peanut Butter Cup Brownies, featuring a fudgy chocolate base and a layer of creamy peanut butter cups. And for a refreshing twist, try the Reese's Peanut Butter Cup Milkshake, a creamy and decadent indulgence. With so many tempting options, you're sure to find your new favorite Reese's Peanut Butter Cup treat.
Here are our top 2 tried and tested recipes!
REESE'S™ PEANUT BUTTER PIE
Who doesn't love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 800, Carbohydrate 56 g, Cholesterol 120 mg, Fat 10, Fiber 2 g, Protein 11 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1 g
REESE'S™ PEANUT BUTTER CUP ICEBOX PIE
No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
- In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
- In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
- Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 590, Carbohydrate 52 g, Cholesterol 35 mg, Fat 6 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 36 g, TransFat 1/2 g
Tips:
- For a richer flavor, use dark chocolate or semisweet chocolate instead of milk chocolate.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess crust around the edges.
- To make sure the pie sets properly, chill it for at least 4 hours, or overnight.
- For a fun and festive presentation, sprinkle some chopped peanuts or chocolate shavings on top of the pie before serving.
- Leftover pie can be stored in the refrigerator for up to 3 days.
Conclusion:
This Reese's Peanut Butter Cup Icebox Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy peanut butter filling, chocolate cookie crust, and rich chocolate ganache topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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