Reese's Peanut Butter Cup Pie via Northpole.com
You know that e-mail you get around Christmastime, with approximately 742 recipes sorted by type (cookies, cakes, breads)? I don't know about you, but the sheer number overwhelms me. I look at one or two, think, "maybe someday" and file the email in that catch-all folder for things I keep just in case I need them.
This recipe is the exception. I clicked on "pies," found this, and it is in the first page protector in my binder of magazine and printed recipes. My macaroon recipe (or rather the Barefoot Contessa's) is on the front side, this pie is on the back.
Yes, we love it that much. It's one of the most popular recipes for potlucks, parties, birthdays, and just regular company. The best part is that it's EASY. So thank you, Mrs. Claus, for putting your cookbook online.
Reese's Peanut Butter Pie (from the kitchen of Beth, who must be one of the elves) with my notes. Because I can't help myself.
1 package of cream cheese (I use store brand low fat.)
1 cup peanut butter (I use creamy, but you use whatever you like!)
12 ounces Cool Whip (I use store brand low fat.)
3/4 cup sugar
1 graham cracker crust
10 Reese's Peanut Butter Cups
Combine peanut butter, cream cheese, and sugar. Add Cool Whip until smooth. Pour half of mixture into crust. top with 5 crumbled Reese's cups. (I put them on a cutting board and use a knife, because my Pampered Chef food chopper made a ghastly mess of the cups and was horrible to clean up. Trust me, it's easier to cut them.) Cover that layer with the remaining mixture (an off-set spatula works well) and put remaining Reese's cups on top. Refrigerate overnight.
Copyright 2007, Northpole.com LLC
** You could probably use Snickers or another peanut-related candy bar if you don't like Reese's. But if you don't like Reese's you may not have read this far and you also can't be my friend.
Photo from a meme at edtech vision.
This recipe is the exception. I clicked on "pies," found this, and it is in the first page protector in my binder of magazine and printed recipes. My macaroon recipe (or rather the Barefoot Contessa's) is on the front side, this pie is on the back.
Yes, we love it that much. It's one of the most popular recipes for potlucks, parties, birthdays, and just regular company. The best part is that it's EASY. So thank you, Mrs. Claus, for putting your cookbook online.
Reese's Peanut Butter Pie (from the kitchen of Beth, who must be one of the elves) with my notes. Because I can't help myself.
1 package of cream cheese (I use store brand low fat.)
1 cup peanut butter (I use creamy, but you use whatever you like!)
12 ounces Cool Whip (I use store brand low fat.)
3/4 cup sugar
1 graham cracker crust
10 Reese's Peanut Butter Cups
Combine peanut butter, cream cheese, and sugar. Add Cool Whip until smooth. Pour half of mixture into crust. top with 5 crumbled Reese's cups. (I put them on a cutting board and use a knife, because my Pampered Chef food chopper made a ghastly mess of the cups and was horrible to clean up. Trust me, it's easier to cut them.) Cover that layer with the remaining mixture (an off-set spatula works well) and put remaining Reese's cups on top. Refrigerate overnight.
Copyright 2007, Northpole.com LLC
** You could probably use Snickers or another peanut-related candy bar if you don't like Reese's. But if you don't like Reese's you may not have read this far and you also can't be my friend.
Photo from a meme at edtech vision.
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