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Friday, February 24, 2012

Reese's Fudge Pie

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As the oldest of four, I have the tendency to "mother" my younger siblings. There's no denying it, though I still cringe each time they mockingly call me mom. I'm sure once I have my own children, I'll focus my mothering tendencies on them, but until then Julia, Quinn, and Renatta are going to have to put up with it! ;)
Of course, my mothering tendencies have their perks. Now that Julia and I live away from our parents, there is no mom to make us our birthday dinner and dessert of choice. Instead, that task falls to each other...one we've managed quite well the past few years! It's gone both ways...two years ago Julia made my all-time favorite ice cream cake (which deserves a blog post! I'll make it sometime!) and last year she created the ultimate dirt cake (oreo pudding) topped with gummy worms. Never mind that I'm 25 and requesting dirt cake...
When it comes to Julia, she's all about two things: peanut butter and chocolate. Two years ago, it was a heavenly chocolate peanut butter torte. Last year, I tackled my first layer cake and made the chocolate peanut butter cake (we're STILL talking about that frosting!).
This year, I knew I needed an equally decadent chocolate peanut butter concoction and I certainly found it with this Reese's Fudge Pie. Graham cracker crust, a thick layer of chocolate fudge, a cream cheese peanut butter topping, and Reese's peanut butter cups throughout made for one rich dessert!
Break out the glasses of milk for this one--this dessert is not for the faint of heart! Chocolate peanut butter lovers will go crazy for this pie which features both flavors equally prominently.
What's your favorite chocolate peanut butter dessert? It's never to soon to start thinking about Julia's next birthday...

One Year Ago: Blueberry Sour Cream Coffee Cake
Two Years Ago: Peanut Butter Chip Brownies

Reese's Fudge Pie
from Cookies and Cups

for the crust-
-9 whole graham crackers, crushed
-1/3 cup melted butter
-1/3 cup sugar

for the fudge-
-1 (14 oz) can sweetened condensed milk
-3 cups semi-sweet chocolate chips (original used a combo of milk choc and semi-sweet)
-1/4 tsp salt
-2 tsp vanilla
-1 (8 oz) bag Reese's minis (reserve a few for the topping)

for the mousse-
-1 cup peanut butter
-1 cup powdered sugar
-8 oz cream cheese, at room temperature (I used 1/3 less fat)
-1 1/2 cups Cool Whip, thawed

1. To make the crust, mix all ingredients together and press into a 10-inch springform pan. Bake at 350F for 8 minutes and set aside to cool.
2. To make the fudge, mix all ingredients together over medium low. Stir until smooth and completely melted. Pour fudge over crust, spreading evenly. Press Reese's minis into the fudge (reserve about 10-12 for the topping).
3. To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a bowl, beating with a mixer until combined and smooth. Fold in Cool Whip. Spread over the top of the pie.
4. Coarsely chop remaining Reese's minis and sprinkle over the pie. Cover and chill for at least 1 hour before cutting into slices and serving.