"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Reese Cup Pie Recipe

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This recipe for Reese Cup Pie, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 13, 2007


Baked 9" pie shell
Peanut butter layer:
3/4 c sugar
1/3 c flour
1/4 tsp salt
2 c milk
3 egg yolks, Slightly beaten
2 tbsp butter
1 tsp vanilla
3/4 c peanut butter

In saucepan combine sugar, salt, gradually stir in milk, stir and cook over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat; blend in peanut butter. Stir small amount of hot mixture into egg yolks. Immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat, add butter and vanilla. Pour into baked pie shell. Bake at 350 for 12 to 15 minutes. Cool
Chocolate Layer
Prepare chocolate layer the same recipe omitting the peanut butter but increasing the sugar to 1 cup and adding 2 (1oz) squares of unsweetened chocolate to milk.
Let cool and pour on top of the peanut butter layer.
Let set several hours. Top with whipped cream and sprinkle with peanut butter and powdered sugar topping.
Mix small amount of peanut butter and powdered sugar together to make crumbs for pie.




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