Recipe by Vickie Bryant
"This recipe has a wonderful combination of a chocolate and peanut butter. It's simple and inexpensive. I make this pie for a restaurant owned by my mother, and we receive many compliments and even requests to purchase whole pies. You can also use chocolate pudding; the pie tastes like peanut butter cup candy. For a really spectacular presentation, garnish with whipped cream, peanuts, and chopped peanut butter cups."
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milk chocolate candy kisses, unwrapped
heavy whipping cream
creamy peanut butter
1 (5 ounce) package
instant vanilla pudding mix
1 3/4 cups
1 (9 inch)
pie shell, baked
This was super easy to make.
I used 1 cup peanut butter, as per other reviews to give it more of the peanut butter flavor. And since I used the instant pudding, I didnt heat the mix at all. I whisked it in a mixing bowl consistency was excellant. I though since the pudding is instant and the pie needs to chill why boil.
I was extremely disappointed with this pie. I cooked it just as the recipe said, and the filling was horrible. It was not creamy or smooth, just rubbery and gelatiny. It was gross. I might have messed up, but I will definitely not try this again to find out.
I've made this twice and both times I have been asked for the recipe. It's a keeper. I did use a cookie type crust (not a regular pie crust) and
it was great. Everyone who ate it said not to change from the cookie crust to a pie crust. I'm sold.
I love love love this pie. I just went to the store and got enough ingredients to make it 3 times this week. I use a graham cracker crust and don't bother heating up the pudding/peanut butter mix. With instant pudding its not necessary. Try this pie, if you're not affraid of getting hooked that is!
This recipe was a winner at my house. I used one and a half times the recipe and it filled the pie plate nicely. I also substituted 1 c semi-sweet chocolate chips instead of kisses and doubled the amount of heavy whipping cream - this way the chocolate was much smoother. I took some of the extra heavy cream and added a little bit of confectioner sugar to it, whipped it together and added it to the pie filling so it would be lighter. I took the advice of other reviewers and made the nutter butter crust, which turned out really well. I added some reeses pieces to and chocolate chips to the top, chilled for about 5 hours and it was delicious.
I made this pie for Thanksgiving. It did not go over well at all. I did not have any, but my husband said the filling had a strange consistancy and that there wasn't enough chocolate. It didn't set up well - it was watery. One other person had a small piece - the rest was thrown out because no one wanted any - it didn't even look good.
I modified this pie to my personal liking. I made a Nutter Butter cookie crust (24 crushed Nutter Butter cookies mixed with 5 Tablespoons melted butter). I also used the Cook & Serve vanilla pudding mix and folded a cup of thawed Cool Whip into the peanut butter pudding mixture to make the consistency more light and fluffy. Made this way, this pie was "the Best!"
I made this for a dinner party and everyone loved it. I would make a little extra for the chocolate mixture because it would fill out the pie shell better.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Kiss Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 199
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