Last Thanksgiving, Hersey released a supersized Reese’s Peanut Butter Cup—the largest one it’s ever released. Dubbed by many, including the National Peanut Board (NPB) staff, as the Reese’s Peanut Butter Cup Pie, Hershey’s had only 3,000 of the pies.
Then, just hours later, the company announced that the 9-inch long, 3.25-pound solid peanut butter and chocolate cup sold out. There was such demand that Reese’s 9-inch Cup Pie appeared on sites like Ebay for as much as $500.
For those who missed out on the limited edition treat or for those craving it this year, you can still try something similar—and without wiping out your budget for the holidays! NPB consultant, Sherry Coleman Collins, MS, RDN, LD, created what we think is a pretty close substitute. Let us know what you think!
Recipe
By Sherry Coleman Collins, MS, RDN, LD
Time: Approximately 35-35 minutes (plus time to chill)
Serves 8-10
Ingredients
- 24-26 Chocolate sandwich cookies (e.g. Oreos)
- 6 Tbs melted butter
- 1 cup creamy peanut butter
- 3 oz cream cheese
- ¼ cup powdered sugar (confectionary sugar)
- Pinch of salt
- 12oz heavy cream (divided)
- 6oz finely chopped semi-sweet chocolate
Directions
Prepare the Crust
Crush cookies in a food processor (or with a large freezer bag with a rolling pin) and mix with butter, then pressed into a pie plate. Put in the freezer while you prepare the filling.
Prepare the filling
Whip 6 oz heavy cream until stiff using a electric mixer and set aside. In a separate bowl, mix the peanut butter, cream cheese, sugar and pinch of salt together until completely blended. Fold and mix in about ½ of the whipped cream, then carefully fold in the remaining whipped cream until no more streaks show. Put back into the freezer while you make the topping.
Prepare the ganache topping
Heat the remaining cream until just below a simmer, then pour over the chocolate (in a heat proof bowl). Stir until smooth and shiny. Allow to cool slightly, then pour over the pie. Refrigerate for 4 hours or overnight.