Copycat Reeses Peanut Butter Cup Thanksgiving Pie Recipes

REESE'S™ PEANUT BUTTER PIE

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.

COPYCAT REESE'S PEANUT BUTTER CUP THANKSGIVING PIE

Steps:

• Spoon the Reese's Peanut Butter into a large mixing bowl.
• Sift the powdered sugar over the peanut butter.
• Pour in the melted butter.
• Stir until the ingredients come together.
• Use your hands to continue mixing the ingredients together until they form a smooth ball.
• Set aside.
• Spoon 8 ounces of melted and tempered pure milk chocolate or 8 ounces of melted compound chocolate (candy melts, melting wafers, almond bark) into the bottom of a 9-inch tart pan.
• Hold onto the removable bottom, using your thumb, and brush the chocolate over the bottom and up the sides of the pan.
• As the chocolate thickens, continue to push it up around the edge of the tart pan until you get a nice thick layer aound the sides.
• Chill pure chocolate in the refrigerator and compound chocolate (candy melts, melting wafers, almond bark) in the freeze for about 10-15 minutes until hardened.
• If needed, brush another layer of chocolate around the sides and chill until hard.
• Remove the chocolate shell from the tart pan and carefully peel the removable metal plate from the chocolate.
• Remove any excess chocolate from the plate, then place it back in the pan.
• Place the chocolate back in the pan, then add more chocolate to any areas that look too thin.
• Chill again before filling.
• Pat the peanut butter fudge filling into a disc and place it into the chocolate shell.
• Gently press the fudge up against the sides of the chocolate shell.
• Spread the remaining milk chocolate over the top of the fudge making sure it seals around the edge.
• Chill for 10-15 minutes until hardened.
• Remove the giant chocolate peanut butter cup from the tart pan.
• Set it on a serving platter.
• To serve, warm a sharp knife over a flame, a gas stove, or dip it into boiling water then, dry it off.
• Make a cut using the hot knife. Repeat, to cut the pie into 12 wedges.

REESE'S PEANUT BUTTER CUPS (COPYCAT)

Steps:

• In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
• Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
• Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
• With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
• Cool in the refrigerator until firm.
• Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
• Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
• Let sit at room temperature or covered in the refrigerator.
• Turn out of pan when firm.