Reese Cup Pie I Recipe
- 1 (9 inch) pie shell, baked
- ¾ cup peanut butter
- 2 ¼ cups cold milk
- 1 (5.9 ounce) package instant chocolate pudding mix
step 1: In a medium mixing bowl with mixer on low speed, cream peanut butter until soft. Gradually add milk while continuing to mix. (It is important to add milk slowly; if added too fast, peanut butter will harden.)
step 2: When all of the milk is incorporated with the peanut butter, add pudding mix and continue to blend until all ingredients are smooth and thoroughly combined, about 1 1/2 minutes.
step 3: Pour mixture into baked pastry shell. Chill at least 4 hours before serving.