Hershey’s is serving up Reece’s Thanksgiving Pies for the big feast. The dessert is made of only two ingredients! Peanut Butter and Chocolate. The bad news is only 3-thousand of the pies were made and they sold out online in less than two hours! HOWEVER…..we have your back.
You can make your own, with only four or five ingredients. Here are a couple of versions of the recipe. (I usually add a bit more peanut butter AND I chop up some Reece’s pb cubs and put on the bottom of the crust before you put the filling in. You can also decorate with chocolate syrup and other chopped up chocolate)
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners’ sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
**you can also chop up a few extra pb cups to put on the bottom of the crust before you add the filling
A Chocolate Cookie Pie Crust
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Mix it up:
Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.