Peanut Butter Cup Pie!

I served this "Peanut Butter Cup  Pie" to the family last night and I would say it was a huge hit!  I think there was one tiny slice left and I don't know if it made it through the night!   If you love peanut butter, this one is for you!  

 It's also a no bake pie and perfect for this time of year when you don't want to heat up the house more than it already is!   

Here is what you will need for this yummy pie:

1 (9 oz.)  prepared graham cracker crust ( the 2 extra serving size)

1 cup creamy peanut butter, divided

2 Tbs. corn syrup

1 Tbs. butter

8 Reese's Peanut Butter cups (4 packs of two each), frozen

2 (3.4 oz.) pkgs. instant vanilla pudding

1 (14 oz.) can sweetened condensed milk ( like Eagle Brand milk)

1/2 cup cold milk

1 tsp. vanilla

1 (8 oz.) container frozen whipped topping, thawed slightly (Cool Whip)

Place 3/4 cup of the peanut butter, corn syrup and butter in a bowl and microwave for 1 minute. Stir until smooth and pour in the bottom of the graham cracker crust.  

 Chop 2 of  the Reese's Cups up in small pieces.  I freeze them first so they don't mash up and melt all over.  Sprinkle these over the peanut butter layer.

Place the pudding mixes, sweetened condensed milk, and the cold milk in a large mixing bowl.  Beat with an electric mixer until it starts to thicken.  Add the 1/4 cup remaining peanut butter and the vanilla and beat until combined. 

 Fold in the 8 ounces of whipped topping until combined. 

Pour into the pie crust.  Chop up the rest of the peanut butter cups and sprinkle over the top of the pie evenly.  Cover and freeze for 3-4 hours or overnight!  Take out of the freezer about 30 minutes before serving. 

 This is a great pie to keep in the freezer for unexpected guest!

Slice and serve!  You could add a dollop of whipped cream, but I didn't think it needed it!  This pie is pretty decadent!   





Hershey Bar Pie!

This is a really easy 'no bake' pie, that is so yummy!   It tastes sort of like a chocolate milkshake to me in pie form!  This is a really good pie to have for company or holidays, because you can make it ahead of time and freeze it.  Here is what you will need:

4 regular size Hershey Bars with almonds (use plain Hershey bars is you don't like the nuts)
16 regular size marshmallows
1/2 cups milk
8 oz. frozen whipped topping or 1 cup heavy cream, whipped
1 graham cracker or chocolate cookie crumb crust ( I used graham cracker)

Place the marshmallows, milk and broken up candy bars in a mixing bowl and microwave for about 2-3 minutes, stirring after each minute until it is all melted and blended.  Set aside and cool to room temperature.

Fold in the whipped cream and stir until blended.  Pour into the pie crust.  Place the pie in the freezer and freeze for at least 2-3 hours.  Remove from freezer and allow to sit out for 10-15 minutes, before cutting. 

Garnish with whipped cream and a cherry and serve! 

Pumpkin Cheesecake Pie!

 

 

 This is a great pumpkin pie recipe if you are looking for something a little different from the traditional baked pumpkin pie!   It's also a really good pumpkin dessert for those people who think they don't like pumpkin.  Even the kids will love this one!   It's sort of pumpkin pie meets cheesecake.   Here is what you will need for this one:

 

1 large graham cracker crust (the one that says 2 extra servings or if you make your own, make a deep dish crust)

1 (8 oz.) pkg. of cream cheese, softened

1 cup, plus 1 Tbs. milk, divided

2 Tbs. powdered sugar

1 tsp. vanilla

1 (8 oz.) container frozen whipped topping, thawed and divided

2 small (3 oz.) boxes of instant French vanilla pudding (be sure to get instant)

1 (15 oz.) can of pumpkin (not pumpkin pie filling)

1 tsp. cinnamon

1 tsp. pumpkin pie spice

 

Beat cream cheese with 2 Tbs. powdered sugar, 1 Tbs. milk and vanilla until smooth.  Fold in 1/2 of the frozen whipped topping.   Pour into the graham cracker crust and smooth to the edges.

 

Beat the remaining 1 cup milk with the pudding mixes. Beat in the pumpkin, cinnamon, and pumpkin pie spice.  Spread over the cream cheese layer.  Refrigerate for 3-4 hours before serving.  

 

Serve topped with a dollop of the remaining whipped topping, sprinkled with a little pumpkin pie spice or cinnamon!