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Peanut Butter Kisses Pie

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Submitted by squid

Peanut butter Kisses pie layers a Hershey Kiss ganache, creamy peanut butter pudding, and sweetened whipped cream over a baked pie shell. The Reese’s Cup of pies, no oven beyond the crust.

YIELD

1 pie

PREP

20 min

COOK

10 min

READY

3 hrs

Peanut butter Kisses pie is a no-bake (well, almost) layered dessert that takes the classic chocolate and peanut butter pairing into pie territory. Eighteen unwrapped Hershey’s Kisses melt with a splash of heavy cream into a quick microwave ganache that gets spread across the bottom of a baked pie shell and chilled until set, sealing the crust against the wet pudding layer to come.

The peanut butter filling is built from vanilla pudding mix and creamy peanut butter cooked together with milk on the stovetop until thick and bubbling. After a ten-minute cool and a frequent stir, it pours over the chocolate layer and chills until firm. The crown is sweetened whipped cream beaten to stiff peaks and spread thick across the top, with a scattering of extra Kisses if you’re feeling generous.

It’s the Reese’s Peanut Butter Cup in pie form: chocolate base, salty-sweet peanut butter middle, fluffy white cap. Serve cold, straight from the fridge.

Pro Tips

  • Use a graham or chocolate cookie crust for maximum chocolate-PB synergy. A standard pastry shell works but isn’t the showstopper this dessert deserves.
  • Cool the pudding ten minutes before pouring or it will melt the chocolate ganache layer underneath.
  • Whip the cream just before serving. It loses volume in the fridge overnight and the pie looks tired by day two.
  • Refrigerate at least three to four hours, or overnight, before slicing for clean wedges.

Variations

  • Use crunchy peanut butter instead of creamy for texture in the filling.
  • Swap the whipped cream for a chocolate ganache topping for a fully chocolate-pb-chocolate pie.
  • Add a sprinkle of flaky sea salt over the whipped cream to balance the sweetness.

Ingredients

18 18
EACH EACH CHOCOLATE KISS *
1 237
CUP ML HEAVY WHIPPING CREAM
divided
1 1
EACH EACH PIE SHELL (9 INCH)
baked, cooled
1 1
PACKAGE PACKAGE VANILLA PIE FILLING *
2 473
CUPS ML MILK
½ 118
CUP ML PEANUT BUTTER
creamy
1 15
TABLESPOON ML POWDERED SUGAR
¼ 1.3
TEASPOON ML VANILLA EXTRACT

Directions

Remove wrappers from chocolate pieces.

In small microwave-safe bowl, place chocolate pieces and 2 tablespoons whipping cream.

Microwave at HIGH (100%) 1 minute or until chocolate is melted and mixture is smooth when stirred.

Spread chocolate mixture over bottom or baked pie crust; refrigerate 30 minutes or until set.

In 2-quart saucepan, place pudding mix and peanut butter.

Using whisk, gradually blend in milk, stirring 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.

Refrigerate several hours or until firm. In small mixer bowl, beat remaining whipped cream, powdered sugar and vanilla until stiff.

Spread over top of pie. Garnish with additional chocolate pieces, if desired.

Cover; refrigerate leftover pie.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 624 74% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 22g 109%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 425mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 29g
Vitamin A 22% Vitamin C 1%
Calcium 20% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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