Frozen Reese’s Peanut Butter Pie

Hey KS Fans,

One of my all-time favorite candy bars is the Reeses Peanut Butter Cup and my favorite way of eating them is usually after I have frozen them. I recently came across this great recipe that actually makes a frozen pie dessert out of them – calorie heaven!  I know I am on a little health craze lately, so that is why I make these in small mini pies and eat just a small portion of that – moderation and after all peanut butter is PROTEIN!

These are great for dessert to any dairy meal and can be kept in the freezer for weeks.




Tips:    If you have a peanut allergy, try substituting Nutella for the peanut butter.

This recipe was made in three 4 inch mini springform pans, but it can just as easily be made in a 9 inch pie pan or cake pan.

Frozen Reese’s Peanut Butter Pie

Adapted from a recipe www.bakersroyale.com

Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.

  • 24 oreo style cookies, crushed
  • 4 tablespoon unsalted butter, melted
  • 2 ½ cups Heavy Cream or Whip Topping
  • ¾ cup creamy peanut butter
  • ½ cup confectioner sugar
  • ½ cup crushed Reeses Peanut Butter Cups (or you can use any of your favorite peanut butter chocolate candy bar)

Oreo Crust Instructions:

  1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.
  2. In a mixer using your whisk attachment, whip up 2 ½ cups of heavy cream until you have stiff peaks

Reese Peanut Butter Pie Filling Instructions:

  1. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
  2. Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).


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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (5)

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  1. naomi says:

    how can i make this in a pareve version? is it possible?

    • admin says:

      You can by substituting the reeses with a pareve version of that candy, and using non-dairy whip instead of heavy cream

      • naomi says:

        i tried finding a parve version of the candy. any ideas? it sounds delicious and i want to try it for Shabbos.

        • admin says:

          im thinking – not sure – but I think if you take a parave chocolate bar – crush up melt and add peanut butter – than freeze it (make your own reeses essentially) – than crush it up and use – you might actually have a great parave version

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