"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Butter Cup Pie, by Catherine Duell, is from Sacred Heart Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 c. cold milk 1 pkg. (3.9 oz.) instant chocolate pudding mix 1 c. plus 2 tbsp. chopped peanut butter cups, divided (Reeses) 1 container (8 oz.) frozen whipped topping, thawed (cool whip) 1 chocolate crumb crust pie shell (8 or 9 in.)
In a bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until "soft-set". Fold 1 c. chopped peanut butter cups and whipped topping. Spoon into pie crust. Cover and freeze for 6 hrs. or overnight. Remove from freezer - 15 to 20 minutes before serving. Garnish with remaining peanut butter cups.
You can also use butterscotch pudding and butterfingers candy bars.
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