Reese's Peanut Butter and Hershey's Kisses Pie
Yield: 8 servings
1 Baked 9-inch pie crust, cooled 18 HERSHEY'S KISSES Chocolates 1 cup (1/2 pt) whipping cream, divided 1 pkg (6-serving size) vanilla cook & serve pudding and pie filling mix* 2 cups Milk 1/2 cup REESE'S Creamy Peanut Butter 1 tbsp Powdered sugar 1/4 tsp Vanilla extract Additional HERSHEY'S KISSES Chocolates (optional)
Remove wrappers from chocolate pieces. Place chocolate pieces and 2 tablespoons whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chocolate is melted and mixture is smooth when stirred; spread over bottom of baked pie crust. Refrigerate 30 minutes or until set. Place pudding mix and peanut butter in 2-quart saucepan. Gradually add milk, stirring with whisk until smooth. Cook over medium heat, stirring constantly, until pudding thickens and boils; remove from heat. Cool 10 minutes, stirring frequently. Pour pudding over chocolate mixture in pie crust. Place plastic wrap directly on surface. Refrigerate several hours or until firm. Just before serving, beat remaining whipping cream, powdered sugar and vanilla in small bowl until stiff. Spread over top of pie. Garnish with additional chocolate pieces, if desired. Cover; refrigerate leftover pie.
- Do not use instant pudding.
Source : Dallas Morning News Recipe Of The Day Mailer