See that? THAT is HEALTH food. For your soul, that is. If youu’re seriously calcium deficient, then this should give you a nice boost by virtue of the loads of heavy cream in it. Oh! And there’s chocolate which has lycopene and is great for hypertension. So there’s that.
Dangitall. Forget it. I’m just going to level with you. It’s all-caps INDULGENT, people. The crust is made of THIRTY Peanut Butter Oreos and butter… because Oreos alone just won’t cut it. The first layer you see is a velvety smooth filling of peanut butter, cream cheese, confectioner’s sugar, and heavy cream. The middle layer is a silky ganache made of dark chocolate melted and stirred into heavy cream until glossy.
Whoops. There’s that heavy cream again.
Yeah, we’re not done with the heavy cream just yet: not even close, really. In the next step, we whip an entire pint of heavy cream with some more confectioner’s sugar to spread over the top. That all goes into the freezer for a few hours to firm up. Since we’re all in on the FUNFUNFUN scale, we might as well gild the lily right? Onto the top goes an entire eight ounce bag of Reese’s minis followed by a drizzle of chocolate syrup.
The result of all of this luxury is a Reese’s Cream Pie sure to wow the Peanut Butter and Chocolate Lovers in your life.<!–more- To Keep Reading and Get the Recipe, CLICK HERE!->
Is anybody mentally tallying up the amount of heavy cream and sugar and chocolate in this? JUST STOP IT RIGHT NOW! This is meant to make you happy. It’s meant to make life just a little sweeter for as long as you have it in the refrigerator (which, by the way, shouldn’t extend past a month in the freezer for quality purposes) and make smiles a little brighter. I waved that slice you see above in front of one of my sons when he came downstairs this morning. His response was “Oh. This is happy food.” followed by a little shiver from his toes up. The rest of the boys lined up behind him with forks.
We have our coffee and tea pots going over here. Anyone want a slice?
- This pie is made in a spring-form pan. These are not a huge investment and they make getting the pie out of the pan far easier. I used a 10-inch spring-form pan, but you could also use a 9-inch or 8-inch pan. The smaller the circumference of the pan, the taller the finished pie will be.
- I find the easiest method of pie removal starts by preparing the spring-form pan before anything goes into it. Before you lock your pan’s base into place, lay a square of parchment paper over the base. The parchment should hang 0ver the edges of the base enough that it sticks out when you lock the base into place. This makes it so that when you remove the sides of the pan, you can use the overlapping parchment to lift the pie from the base like a sling.
- Once you have the base locked in place, spritz the sides of the pan with non-stick cooking spray and press a couple long strips of parchment that are tall enough to stick out of the pan by 2-inches around the edges. This helps keep the edges of your finished pie clean.
- When you’re pressing the crumbs into place, it’s easiest to get the even when using a straight sided cup to push them into place. The cup gives you a little added leverage to press the crumbs firmly, too.
- Let’s touch on the whipped cream for a moment. I prefer lightly sweetened whipped cream as a topper for my pie. If you’re looking to save time or just plain prefer it, you can substitute a large container (16 ounces) of Cool Whip for the whipped cream on top. It’s your call!
- When it comes time to garnish the pie with the Reese’s Minis, you’ll want to scatter about 1/4 of the bag over the pie, then roughly chop the rest and add those. At this point, the pie goes into the freezer for several hours to become very firm.
- Just before serving, drizzle lightly with chocolate syrup.
- Ready to slice? This pie is most easily sliced when you run hot water over your knife for several seconds then dry it carefully with a hand towel before making a cut. Repeat the hot water, wipe clean, and slice procedure until the whole thing is sliced.
- Serve this pie frozen ~OR~ plate the slices of pie and let them stand at room temperature for up to a half hour to soften a bit.