My gorgous friend Katrena Besich is the queen in the kitchen! She made this recipe from www.bakersroyale.com a few months ago and I couldnt wait to get my hands on the recipe! She used double the amount of reeses, I have a note in perentheses. Also, I cheated and used a store bought oreo pie crust to save time. Take the frozen pie out of the freezer about 5 minutes prior to serving to let it thaw just a touch.
Frozen Reese’s Peanut Butter Pie
(Makes one 9 inch pie or three 4 inch mini pies.)
Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan. (I actually cheated and used a store bought oreo pie crust)*
24 oreo cookies, crushed
4 tablespoon unsalted butter, melted
2 ½ cups Cool Whip
¾ cup creamy peanut butter
½ cup confectioner sugar
½ cup crushed Reeses Peanut Butter Cups (I used double!)
Optional: drizzle chocolate sauce and caramel on top to make it look pretty and dallop some whip cream on the edges of the pie.
Oreo Crust:
Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.
Reese Peanut Butter Pie Filling:
Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces). EnJOY!
