Recipe by BUCHKO
"This is really good. It will cure your craving for chocolate-peanut butter."
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1 (9 inch)
pie shell, baked
2 1/4 cups
1 (5.9 ounce) package
instant chocolate pudding mix
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!!
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.
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.
Next time I make it, I will use less milk. It was too runny. Otherwise, it was pretty good.
This is a sinful pie. If you like chocolate and peanut butter this is the pie for you. Very easy and not time consuming.
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! :)
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!
this is a great pie if you like peanut butter cups you will love this pie.
* Percent Daily Values are based on a 2,000 calorie diet.
Reese Cup Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 172
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