Almost Reese’s Peanut Butter Cup Pie

It’s Day 26 of the Royal Selangor Jellyriffic Challenge. The end is in sight! Almost a month’s worth of cone-shaped creations…I think I’m going cone-nuts! But it’s for a good cause: to raise awareness about breast cancer, but in a fun and tasty way by using the Royal Selangor Jelly Moulds as a talking point.

Almost Reese’s Peanut Butter Cup Pie

Peanut Butter Cup Pie

Irresistible

Call me crazy, because after almost failing spectacularly when making my Apple Pie-in-the-Sky, I decided to try my hands at another pie! This time, I went with a recipe I had bookmarked years ago in one of my Fine Cooking magazines but never got around to trying till today. Again, I had to decide what to do to make it work in the mould as this recipe was originally a tart made in a tart pan.

You already know I love pies but today, I’m going to tell you that I also love chocolate (that’s a no-brainer right?). I used to only like European chocolate and found US chocolate to be inferior.

That is until I discovered brands like Scharffen Berger. But before I found them, I realized that I loved a simple chocolate treat that wasn’t classy or anything. I just loved them because the combination of salty-sweet peanut butter and chocolate worked and was so addictive that I could never resist those Reese’s Peanut Butter Cups.

Today’s creation is made for those who love Reese’s Peanut Butter Cup. The filling is a peanut butter custard coated with a melted dark chocolate glaze. The base, I improvised by blending up some Oreo cookies (with chocolate filling for that extra chocolate-y oomph).

Almost Reese’s Peanut Butter Cup Pie

adapted from Fine Cooking
Prep time: 30 min / Total time: 8 hrs

Ingredients

For the filling:
1-1/2 cups whole milk
1/4 tsp table salt
3 large egg yolks
1/3 cup very firmly packed light brown sugar
4 heaped tsp all-purpose flour
4-1/2 oz (1/2 cup) creamy peanut butter (preferably natural, made with only peanuts and salt)
1/2 tsp pure vanilla extract

For the Oreo Cookie Crust:
137 g Chocolate-filled Oreo Cookies (about 12 cookies), finely crushed
1 oz butter, melted

For the glaze:
3 oz bittersweet chocolate, chopped
2 oz butter, slightly melted

Method

1. In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Turn off the heat.

2. In a mixing bowl, combine the egg yolks, brown sugar, and flour and whisk till well blended.

ingredients for peanut butter cup pie

3. To the egg yolk mixture, slowly spoon in about half the hot milk, whisking constantly to ensure that the mixture doesn’t curdle. Pour the mixture back into the saucepan with the other half of the milk. Continue to whisk until the egg yolk mixture is well incorporated into the milk.

4. Turn the heat back on and cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 minutes. Turn the heat down to low and continue to whisk for another minute.

cooking custard for peanut butter cup pie

5. Remove the pan from heat and add the peanut butter and vanilla. Whisk until well blended.

6. Pour the peanut butter mixture into two Royal Selangor jelly moulds (lined with plastic wrap) and cover with the wrap and then set it in the fridge to chill overnight.

7. The next day, make your crust by mixing the blended Oreo cookies with the butter and pressing it into two small rounded dishes.

8. Prepare the glaze by melting the chocolate in the microwave. Put the chocolate pieces into a microwave-safe bowl and heat up in 30 second intervals. Stir with a spoon to get a nice smooth chocolate paste (my chocolate was nicely melted after about 1 minute 30 seconds). Add the melted butter to the chocolate and stir until a smooth glaze is formed.

8. Unmould the filling on top of the Oreo crust, and then drizzle (or if you’re like me, pour generously) the chocolate glaze over the filling. You may end up with a little bit more chocolate glaze (perfect for dipping some fruit or cookie in).

Drizzling chocolate over peanut butter cup pie

9. Set the chocolate-glazed peanut butter pie back in the fridge to harden the chocolate just a little (if it gets too hard, you may have to wait for it to soften a little before digging in so that the peanut butter doesn’t squish out).

Peanut  Butter Cup Pies

Let me tell you—it’s a match made in heaven! A giant Reese’s that a party can dig into and enjoy together. The filling, on its own is wonderfully peanut butter-y, not really sweet enough on its own but with the combination of dark chocolate and oreo cookie crust, it was perfect.

If I could make it even better, I’d slip in a real Reese’s in the middle of the filling for that surprise effect (unfortunately, Reese’s peanut butter cups are hard to find here which makes this dessert even more perfect for me to enjoy!).

Almost Reese’s Peanut Butter Cup Pie

Peanut Butter Cup Pie

Enjoy!

Cheers, Annie

Women with breast cancer and their families can benefit from mutual support, fellowship and information sharing. Monthly sharing meetings are every third Saturday of the month at the Breast Cancer Welfare Association Malaysia offices, with new patient education sessions as well as group sharing sessions. For more information, visit the BWCA website.

3 Comments Post a Comment
  1. Janine says:

    oooh yum – I absolutely love Reese’s but hello with an oreo crust? YUMMMM. I still do use European chocolate exclusively though – I don’t think Scharffen Berger is available in Malaysia right?

  2. OMG! How decadent and yummy! Can’t wait to try this!

  3. Oh dear..Im drooling..this gonna make my diet program fail..hahahha

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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