This pie will send you into a diabetic coma. It’s really good. How can it not be when it’s made with Hershey chocolate? I first saw it back when Christy and I bought our first house. I can’t recall where I saw it. I believe it was in a weekly newspaper ad. Probably on a page that contained coupons for the ingredients.
Somewhere along the way, I stopped making it. It’s probably because it’s a pain in the ass to unwrap 70 pieces of candy. I started making it again a couple years ago. That’s probably because we have kids now, so we can make them unwrap it all. Being that we went from 2 people enjoying this pie every Easter to 7, one isn’t enough. It’s a good thing we have all those little hands to unwrap 140 pieces of candy.
Speaking of Hershey, that is one good thing about living in New Jersey. We are only 2 hours away from where it all started. It’s fun being able to take a short trip and heading out to Hersey Park and Chocolate World for a couple days. If you ever go, get some Twizzlers. They’ll be the freshest, softest damn Twizzlers you’ve ever had.
50 HERSHEY’S KISSES Brand Milk Chocolates , unwrapped
20 REESE’S Peanut Butter Cups Miniatures , unwrapped
1 large tub of frozen non-dairy whipped topping (12 oz.) , thawed
1 packaged graham cracker crumb crust (6 oz.)
Directions
- 1. Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 chocolates in medium microwave-safe bowl on MEDIUM (50%) 1 minute or just until chocolate is melted when stirred; stir in 3-1/2 cups whipped topping until blended.
- 2. Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.
- 3. Spread with remaining whipped topping just before serving. Garnish each serving with additional candies, if desired. Makes 8 servings.