Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Reese’s Fudge Pie

by

Thanksgiving is coming right up. The homemade stuffing and Pretzel Salad are my favorites. 
And the pie.
 Oh the pie. Pumpkin. All.The.Way.
Then I came across this bad boy. 
The variety of pies at Thanksgiving Dinner is negotiable. Some what. As long as there’s pumpkin, the rest I’m fine with being there. But no pumpkin? Well that’s just wrong. I can’t even comprehend that.
With that being said, this pie would be a fabulous addition to the pie collection on Thanksgiving.
  • Crust:
  • 9 graham crackers, crushed
  • 1/3 c. butter, melted
  • 1/3 c. sugar
Mix all and press into a spring form pan or a 9″ pie pan. Bake at 350 for 8 minutes. Set aside.

Fudge:
1 (14 oz) can Sweetened Condensed Milk
2 c. milk chocolate chips
1 c. semi-sweet chocolate chips
1/4 tsp. salt
2 tsp. vanilla extract
1 (8 oz) bag Reese’s Minis

Mix all but the Reese’s Minis in a saucepan and heat over medium low, stirring until melted and smooth. Be careful not to burn it. Spread over the crust. Press Reese’s Minis into the fudge.


Peanut Butter Mousse:
1 c. creamy peanut butter
1 c. powdered sugar
8 oz. room temperature cream cheese
1 1/2 c. Cool Whip, thawed
1/4 c. melted chocolate for drizzle or use chocolate syrup

Mix peanut butter, cream cheese, and powdered sugar with a hand mixer until creamy.  Fold in the Cool Whip. Spread over the fudge.

Drizzle with melted chocolate or chocolate syrup, if desired.
Chill at least 1 hour.
Warning! This is a very rich dessert, so a little goes a long way. See that piece right there? That could feed 2 or 3 people. For real.
Bam.
Recipe Source: Cookies and Cups

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Comments

  10. Oh my goodness… I'm so conflicted – I would love to make this but I'm afraid if I do, I'll eat the whole thing! This looks unbelievably amazing!

  13. Oh, Wow! That looks absolutely sinful (in an I've-got-to-try-it sort of way)! This will make my peanut butter loving husband and dad very happy 🙂

  14. Oh boy, now I know my husband would go nutso over this one. You always share the best desserts Mandy!!! Thank you so much for sharing it over at Foodie Friday today. I think this would be perfect for any night of the week but super special for a holiday too!!

  15. Absolute and pure awesomeness! (And honestly? I could put down that whole slice without a problem. It's taken years of practice, but I've got sweet heavy desserts down to a science!) Thanks for sharing on Crazy Sweet Tuesday. 🙂

  16. Oh my goodness. This looks sooo good.. I have to make it.. I am your newest follower.. If you would like to check out my blog to that would be so great, and follow me back and facebook too. I will be doing free giveaways here shortly on clothing and mineral makeup :)<br /><br />-Thanks<br />Brooke<br />blushboutiquestyle.blogspot.com

  18. Oh Boy! I so shouldn&#39;t make this… but I just might have to. Not sure what to do about the cool whip or graham crackers – we don&#39;t have it in Australia… Any suggestions?

  19. If you can&#39;t get Cool Whip, just whip up 8 oz. of cream with a little sugar to sweeten it and use that instead. As for the graham crackers, you could just use a regular pastry pie crust. No graham crackers in Australia?! How sad! : )

  21. Hi! I made this for our Thanksgiving dinner… it was really good! The only problem-the fudge layer was so hard to cut through. Do you have this problem?

  22. Casey- No I didn&#39;t have that problem. The only thing I can think of is maybe you cooked the chocolate and all that for too long. You just want to get it melted. Then pour it over the crust.

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