My hubby is a great cook. However, because he has a very demanding job, I prepare about 90 percent of the meals. Recently, asked him what he wanted for dinner and he said, “I’m making my split pea and ham soup.” It was delicious.
Anyway, one combination among his many favorites is peanut butter and chocolate. Since he made the soup for me, I made him a chocolate and peanut butter “icebox” pie. This decadent pie is quick to whip up and requires no assistance from the oven. The hardest part is waiting for it to freeze up. My husband is a supportive and loving father to his three children, so for a surprise, I am going to make him this pie again for Father’s Day. Please don’t tell him; it will be our little secret.
6-ounce graham-cracker crust (ready to eat)
5 tablespoons, unsalted butter
1 cup, chunky or smooth peanut butter
1 ¼ cups, powdered sugar
3.9-ounce box chocolate, instant-pudding and pie filling
1 cup, milk
8-ounce whipped topping, slightly thawed
2/3-cup, Reese’s Peanut Butter Cup Minis, chopped
2/3-cup, Reese’s Pieces
In a small saucepan, melt the butter and the peanut butter together slowly, stirring constantly with a large spoon; do not boil. Remove from heat and set aside. Immediately add the powdered sugar and combine well with a large spoon until smooth. Spread evenly into the graham-cracker crust.
In a small bowl, put the contents of the chocolate instant-pudding and pie filling and add the milk. Mix well with a large spoon (it will be thick). Spread on top of the butter, peanut butter and powdered-sugar mixture. Sprinkle 1/3 -cup of the Reese’s Peanut Butter Cup Minis and 1/3-cup of the Reese’s Pieces.
Cover with the whipped topping and then sprinkle 1/3-cup of the Reese’s Peanut Butter Cup Minis and the 1/3-cup of the Reese’s Pieces on top. Freeze for eight hours. Serve frozen. It’s delicious!