Reese Cup Pie I Recipe -
Reese Cup Pie I Recipe
  • READY IN 4+ hrs

Reese Cup Pie I

Recipe by  

"This is really good. It will cure your craving for chocolate-peanut butter."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    15 mins

    4 hrs 15 mins


  1. In a medium mixing bowl with mixer on low speed, cream peanut butter until soft. Gradually add milk while continuing to mix. (It is important to add milk slowly; if added too fast, peanut butter will harden.)
  2. When all of the milk is incorporated with the peanut butter, add pudding mix and continue to blend until all ingredients are smooth and thoroughly combined, about 1 1/2 minutes.
  3. Pour mixture into baked pastry shell. Chill at least 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2008

I tried this recipe and it is great! It is very rich and creamy don't change a thing! This is a recipe I will make for my girls night this friday. Thanks for a great recipe!!

Most Helpful Critical Review
May 21, 2011

I made my own pie shell from crushed oreos and a little butter and pressed it into a pie dish, baked it for 8 minutes and cooled it. I used chunky peanut butter and for a richer pie, I used cold evaporated milk. Right before I stuck it in the fridge, I sprinkled chopped Reese's PB cups over the top. Very easy and used pantry/fridge ingredients I had on hand. We're on a tight budget for a bit so I've got to use what I've got--this fit the bill. I'll update my review once we've had it for dessert. NOTE: This was good but with my changes it was better. I don't think it would have been half as good had I not made my own cookie crust and added chopped Reese's on the top.


26 Ratings

Dec 06, 2003

Way to rich for me! It solidified fine (I used 1 cup of PB) and after a couple hours of chilling, I sprinkled some cut up Reese Peanut Butter cups over the top. Looked fancy and my sweet-tooth boyfriend liked it but tooooo rich for me. Although he would like to see me make this one again, I think I'll keep searching for dessert receips we BOTH enjoy. Thanks anyways.

Nov 03, 2003

Next time I make it, I will use less milk. It was too runny. Otherwise, it was pretty good.

Jul 25, 2004

This is a sinful pie. If you like chocolate and peanut butter this is the pie for you. Very easy and not time consuming.

Jul 04, 2011

This was just so-so. If you love all things peanut butter, you'll really enjoy this. I LOVE chocolate and peanut butter (Reese's PB cups are one of my favorite candies), but for some reason I didn't care for the combo here. The PB taste was overpowering, IMHO. Reducing it might help, but I don't think I'll be reattempting this again to find out. As with any new recipe I try, I made a couple of changes. My biggest change was substituting a chocolate cookie crust for the graham cracker one called for (it seemed to be a more suitable match for the filling ingredients...). My other change was out of necessity. I substituted evaporated milk for regular milk because I didn't have the latter on hand. NOTE: My pie set up really well, but I did let it sit in the fridge overnight. Serving individual slices with a dollop of Cool-Whip and cut up PB cups made for a nice presentation. Thanks for sharing your idea, BUCHKO! :)

Feb 08, 2008

Made this tonight as a test run for house guests this weekend. It gets a green light and I will make it for my in laws. Its very rich and yummy... stays together ok enough as long as you give it a good amount of time to chill and I'm guessing don't leave it out on the counter too long or runny city?! Already had a friend request the recipe from the taste test so it can't be bad!

Dec 29, 2003

this is a great pie if you like peanut butter cups you will love this pie.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 536 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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