Every now and then, a dessert comes along that is so darn special that you cut all the garbage and get right to the point.
This, my friends, is one of those times.
I was messing around this morning and wound up with this miracle of a pie. This can’t-stop-eating, peanut buttery cookies and cream madness of a pie. And it’s so ridiculously easy to make that I’m smacking myself for all the wasted years!
It took the marketing geniuses over at Nabisco to get this pie rolling. Specifically, the good people who decided to create these limited edition Reese’s Oreos. Can we just pause for a moment and have a moment of silence out of respect?
As soon as I clapped eyes on this baby, I knew something magical would happen. It was just a question of what. What could I do with these cookies? Other than stuff them in my mouth as quickly as possible, that is?
The elements came together. Rich, peanut butter chocolate filling. Broken up Oreos. Mini peanut butter cups. A refrigerated pie crust to cut the sweetness of the filling instead of my usual preferred graham cracker crust. Shocker!
And yea, the heavens opened and a star was born. I think I’m mixing some references or quotes up here or something.
I wish I could shove your face through this computer and into this pie. Because words cannot describe, and pictures aren’t good enough. Not until I become a much better photographer, anyway. But this cross-section should give you a sense of the dense amazingness.
All I can tell you is that this pie takes a few minutes to throw together. If you don’t count chill time, that’s a relatively low investment to make for a slice of nirvana. So I beg you, I implore you: try this puppy out. Like, now!
That said, I’ve put the rest in the freezer so I can enjoy it little by little over the coming weeks of summer. Otherwise, I am in serious danger of heading toward it this evening and demolishing it completely.
So you do the same! Get some danger and some love in your life. Make a pie! These Reese’s Oreos are limited edition, so time’s a-wasting. Carpe diem!
- refrigerated pie crust (I used the Immaculate Baking brand)
- 1 package Reese’s peanut butter chips
- 1/2 cup milk chocolate chips
- 1 cup heavy cream
- 1 package limited edition Reese’s Oreos, broken into pieces
- 1/2 to 3/4 cup mini peanut butter cups (I used Trader Joe’s)
Preheat the oven to 425. Spray a pie plate with cooking spray.
Roll the refrigerated pie crust out on a floured work surface. Place into the pie dish and press to form into a pie crust. Bake for 15 minutes until golden.
While the crust cools, microwave the heavy cream with the peanut butter chips and chocolate chips for two minutes. Stir, and then microwave in 30-second intervals until the mixture is smooth. Fold in half of the broken Oreos.
Pour the chocolate filling into the crust and top with more Oreo pieces. Refrigerate for one hour.
Remove the pie from the refrigerator and press in the mini peanut butter cups. Feel free to work more Oreo pieces and cups up the sides of the pie as well.
Put the pie back in the refrigerator for anywhere from one hour to overnight. Serve cold, sliced into wedges. The pie can also be wrapped and frozen.