Reese's Peanut Butter Cup Pie

In the past week I've had the pleasure to feast on the Reese's Peanut Butter Pie several times for dessert (several times in a week! wow!! I feel so spoiled). And as promised to Spencer and co., here's the recipe to make back home with your famous chocolate sauce.

Reese’s Peanut Butter Pie Makes 8-16 portions
Crust:
1 ½ cups Graham Cracker crumbs
2 tbsp Sugar ¼ cup cocoa powder
3 tbsp. Butter, melted
Filling:
1 cup creamy peanut butter
1/3 cup powdered sugar
1 egg yolk
1 ½ cup Whipped topping
1 packages instant chocolate pudding 4 serving size (or any flavor)
2 cups milk

1. Combine graham cracker crumbs, sugar, cocoa powder and butter.
2. Mix well and press into pan.
3. Bake at 350F for 10 minutes.
4. Cool completely.
5. Blend peanut butter, and powdered sugar, until smooth; blend in egg yolk.
6. Fold in whipped topping.
7. Spread this mixture into crust.
8. Mix the milk with the pudding and blend until it thickens and of proper consistency.
9. Spread evenly on peanut butter mixture.
10. Refrigerate for 3 to 4 hours or until set.

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Coconut Cream Pie

Another delicious dessert for you to try. Coconut Cream Pie is always a favorite at the Small Hope dessert table, and now with the recipe you can bring it home to your table!   

Coconut Cream Pie

Ingredients: 

1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 1/2 cups water

½ cup evaporated milk
3 egg yolks, beaten
2 packages coconut flakes (4 cups)
1 teaspoon coconut rum
1 cup whip topping

Directions:

1. In heavy pan, dissolve cornstarch in water; stir in water and milk and egg yolks.
2. Cook and stir until thickened and bubbly.
3. Add coconut flakes and coconut rum
4. Pour into crust.
5. Chill for 4 hours or until set.
6. Whip up the whip topping.
7. Spread top with whipped cream
8. Sprinkle coconut flakes on top

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