Best Resas Chocolate Peanut Butter Pumpkin Pie Recipes

COPYCAT REESE'S PEANUT BUTTER CUP THANKSGIVING PIE

Steps:

• Spoon the Reese's Peanut Butter into a large mixing bowl.
• Sift the powdered sugar over the peanut butter.
• Pour in the melted butter.
• Stir until the ingredients come together.
• Use your hands to continue mixing the ingredients together until they form a smooth ball.
• Set aside.
• Spoon 8 ounces of melted and tempered pure milk chocolate or 8 ounces of melted compound chocolate (candy melts, melting wafers, almond bark) into the bottom of a 9-inch tart pan.
• Hold onto the removable bottom, using your thumb, and brush the chocolate over the bottom and up the sides of the pan.
• As the chocolate thickens, continue to push it up around the edge of the tart pan until you get a nice thick layer aound the sides.
• Chill pure chocolate in the refrigerator and compound chocolate (candy melts, melting wafers, almond bark) in the freeze for about 10-15 minutes until hardened.
• If needed, brush another layer of chocolate around the sides and chill until hard.
• Remove the chocolate shell from the tart pan and carefully peel the removable metal plate from the chocolate.
• Remove any excess chocolate from the plate, then place it back in the pan.
• Place the chocolate back in the pan, then add more chocolate to any areas that look too thin.
• Chill again before filling.
• Pat the peanut butter fudge filling into a disc and place it into the chocolate shell.
• Gently press the fudge up against the sides of the chocolate shell.
• Spread the remaining milk chocolate over the top of the fudge making sure it seals around the edge.
• Chill for 10-15 minutes until hardened.
• Remove the giant chocolate peanut butter cup from the tart pan.
• Set it on a serving platter.
• To serve, warm a sharp knife over a flame, a gas stove, or dip it into boiling water then, dry it off.
• Make a cut using the hot knife. Repeat, to cut the pie into 12 wedges.

PEANUT BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350°.
• In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
• Gradually add light cream, beating until blended; pour into pie crust.
• Bake 65 minutes or until knife inserted in center comes out clean.
• On wire rack, let cool.
• Garnish, if desired, with whipped cream.