Reeses Peanut Butter Cup Icebox Pie Recipes

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REESE'S PEANUT BUTTER CUPS



Reese's Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 12 pieces

Number Of Ingredients 4

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey's milk chocolate chips

Steps:

  • In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate 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 the pan when firm.

REESE'S™ PEANUT BUTTER CUP ICEBOX PIE



Reese's™ Peanut Butter Cup Icebox Pie image

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

1 cup finely crushed mini pretzels (about 3 cups)
1/4 cup packed brown sugar
1/2 cup butter, melted
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
3/4 cup creamy peanut butter
1 1/2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
1 tablespoon creamy peanut butter
1 tablespoon chocolate-flavor syrup
3/4 cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

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

CHOCOLATE PEANUT BUTTER PIE GIANT REESE'S CUP!



Chocolate Peanut Butter Pie Giant Reese's Cup! image

How yummy and simple. Who doesn't like Reese's Peanut Butter Cups? Try this to cure your family and friends sweet tooth!

Provided by looneytunesfan

Categories     Pie

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 20

3/4 cup crushed graham cracker
3/4 cup crushed chocolate wafer
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ground nutmeg
1/4 cup coarsely crushed sliced almonds
1/4 cup melted butter
1 tablespoon dark rum
1 tablespoon vanilla
8 ounces cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
2 tablespoons butter, melted
1 cup whipping cream
1 tablespoon vanilla
4 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons vegetable oil
1/4 cup chopped peanuts

Steps:

  • To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds.
  • Combine butter, rum and vanilla, and mix with graham cracker combination.
  • Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.).
  • To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside.
  • Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated.
  • Fill pie crust, smoothing top. Chill.
  • To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out.
  • Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.

Nutrition Facts : Calories 850.1, Fat 65.5, SaturatedFat 29.7, Cholesterol 102.7, Sodium 438.2, Carbohydrate 58.8, Fiber 5.6, Sugar 40.7, Protein 15.8

REESE'S PEANUT BUTTER CUP FILLING



Reese's Peanut Butter Cup Filling image

Homemade recipe for the inside of Reese's cup, so you can make you own at home! [which are so much tastier!] I'd recommend using bitter sweet or milk chocolate, and using a peanut butter cup mold, which you can buy pretty cheaply at Joann's or other craft/kitchen supply stores. And if you don't have powdered sugar, you can blend regular white sugar in a coffee grinder

Provided by glerkydestiny

Categories     Candy

Time 5m

Yield 66 small peanutbutter cup fillings, 66 serving(s)

Number Of Ingredients 4

3/4 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon butter (melted)
2 teaspoons vanilla extract

Steps:

  • Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

Nutrition Facts : Calories 24.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 14.7, Carbohydrate 1.9, Fiber 0.2, Sugar 1.6, Protein 0.7

REESE'S PEANUT BUTTER CUP ICE CREAM PIE RECIPE



Reese's Peanut Butter Cup Ice Cream Pie Recipe image

This Reese's Peanut Butter Cup Ice Cream Pie is a quick and delicious summer treat, that requires no baking, and simple ingredients.

Provided by Camille Beckstrand

Categories     Dessert

Time 3h10m

Number Of Ingredients 5

1 (9 inch) prepared graham cracker crust
½ gallon container peanut butter cup ice cream ((vanilla would work great too!), softened)
1 (12 ounce) bag miniature Reese's peanut butter cups (unwrapped and chopped into small pieces)
⅓ cup milk chocolate chip
⅓ cup peanut butter

Steps:

  • Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
  • Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
  • Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
  • Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.

Nutrition Facts : Calories 554 kcal, Carbohydrate 58 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 104 mg, Sodium 240 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving

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