Sunday, March 8, 2015

Reese's Oreo Peanut Butter Pie

Photo Credit: Luke Easterling

This is a family favorite for birthdays. It has effectually replaced birthday "cakes" here at Easterhouse, so I guess it's about time I shared the recipe. 

Oh, and yes, this is enough to feed a small army, which I have when everyone is here, so feel free to cut the recipe to fit the size of your brigade. I tripled it to make three huge pies because they are so good it just makes sense to make three and stick the extra in the freezer for when we get a hankerin'.

Here's what you'll need:

6 c. powdered sugar
(3) 8 oz. blocks of cream cheese
3 c. peanut butter
3 c. milk
(3) 16 oz. containers Cool Whip
Chocolate or regular graham cracker crumbs OR crushed Oreo cookies (see instructions below)
36 frozen Reese's peanut butter cups (at least)

·      Whip powdered sugar and cream cheese until creamy.
·      Add peanut butter, milk, mixing well.
·      Add Cool Whip, blending well.
·      Chop frozen Reese’s into little pieces. Stir half into pie filling.
·      Pour filling evenly into pans.
·      Sprinkle remainder of chopped Reese’s over pies.

Important Notes
·      Pie is best served frozen, or at least semi-frozen.
·      Yield: approx. 60 total servings.
·      This triple recipe will also fill a lasagna pan.
·      I like to use three disposable pans with lids so I can keep the extra ones tucked away in the freezer.
·      To make crust for 3 cake pans (9x11) or 1 lasagna pan:
1 box graham crackers, crushed fine
2 sticks butter, very soft or melted
1 cup sugar
Stir sugar and crumbs together to blend, then mix in butter until evenly distributed. Press into bottom of pan(s).
(If using Oreos, crush approx. 50 cookies in their entirety and add the butter but NOT the sugar. Divide evenly among three pans.)
(Also, use a food chopper on both the frozen Reese’s and the cracker/cookie crumbs—it will make life much easier.)