Please apologize to your diets because this recipe is going to ruin them. This is quite possibly the tastiest pie ever. I am huge peanut butter lover for dessert, with peanut butter pie being top on my list of favorite desserts. I knew when I saw this recipe it was love at first site. Oreos for the crust and crushed Reeses Cups inside- can a dessert really get any better? Not only is this pie delish but it is so easy to make. No baking except a few minutes for the crust. You just pop it in the freezer and enjoy a few hours later. I polished off my piece and the hubby’s this weekend and have been enjoying the leftovers everyday. You’re welcome, this recipe rocks.
Frozen Reese’s Peanut Butter Pie
Makes one 9 inch pie or three 4 inch mini pies.
Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.
•24 oreo cookies, crushed
•4 tablespoon unsalted butter, melted
•2 ½ cups Cool Whip
•¾ cup creamy peanut butter
•½ cup confectioner sugar
•½ cup crushed Reeses Peanut Butter Cups
Oreo Crust Instructions:
1.Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.
Reese Peanut Butter Pie Filling Instructions:
1.Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
2.Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).
** I made one pie in a springform pan but really think any pie pan would work. I also added more cool whip than the recipe called for to make the filling fluffier. The photo is not mine, the pie was already half eaten when I realized I forgot to take a picture of ours. That is how good it is, no time to even think about photos.**