Reese Cup Pie

I love baking challenges.  I like making things that take time... when I have the time.  I like having "weird" and unique ingredients hanging out in my pantry.  That's me.

Now, it has taken me a little while to realize not everyone is like this.  A lot of people want something they can make that doesn't take up a lot of time, doesn't use a whole lot of ingredients, and doesn't cost a bunch of money.  And, I totally get it.

This is my hobby.  I don't splurge on shoes and purses.  I splurge on ingredients.

Nothing made it more apparent that people want delicious and easy than when my Butterfinger Pie became quite popular on Pinterest.

Have you heard of Pinterest?

Oh my.  I'm so very addicted.

Basically, it's one spot to collect all the things you love on the internet.  Recipes.  Projects.  Quotes.  Etc.

Organizing all the things you love?  It's a dream come true.  And, it helps this lady get some attention.  Sweeeeeeet!  Just like my pie.

Here is my pie - completely inspired by the easy pie that became a huge hit thanks to Pinterest.

Image courtesy of Pinterest

Cookie Mama's Notes
* I bought the Oreo pre-made crust.
* The peanut butter bottom is totally optional and makes this pie even easier if you decide to skip it!
* I had Chocolate Fudge pudding on hand, use just Chocolate if you want.
* It's funny, I thought I'd see what happened when I made the pudding with heavy cream...frosting is what happens.  That stuff was thick!  It was hilarious and delicious, but use milk.  Cold milk.
* I found the Reese Peanut Butter topping with the other ice cream toppings.  This stuff is AMAZING.
* Seriously, cut this pie frozen or you'll have a mess.  A delicious mess, but a mess nonetheless.

Reese Cup Pie

- Pre-made Chocolate Crust

- 1/2 c. creamy peanut butter

- 3 Tbsp. powdered sugar

- pinch salt

- 1 box Chocolate Fudge pudding, 3.9 oz.

- 1 1/2 c. whole milk, cold

- 8 oz. Cool Whip, thawed

- 8 oz. package Reese Cup Minis, divided

- Reese Peanut Butter Topping

In a small bowl, use a hand mixer to combine peanut butter, powdered sugar and salt until creamy.  Use an offset spatula and spread over the bottom of crust.

In a large bowl add pudding mix and milk.  Mix on medium-high speed for 2 minutes.  Let sit for another couple of minutes.  In the meantime, chop a 2/3 of your Mini Reese Cups package.

Fold in 8 oz. container of Cool Whip with chocolate pudding.  Fold in chopped Reese Cups.  Pour over pie crust.  Place in the freezer for 4-6 hours or overnight.

Before serving, drizzle with Reese Peanut Butter topping and remaining Mini Reese Cups.  Cut frozen!  Can be eaten frozen or you can place it in the fridge to let it soften...it will obviously have a creamier, pudding-like texture, and that's how I like it!

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Linked to Crazy for Crust, Six Sisters Stuff, and BruCrew Life!