Chocolate Cream Pie with Reese’s Cups

Take apart the Hershey bars and put all of them (except one small cube which you should put in the freezer for future use) in a microwaveable bowl. Heat them in the microwave for about 1 minute. It should be completely melted with no lumps. If not, heat for another 30 seconds. Set aside.

Combine milk and cream cheese in a separate bowl. Blend well. Once that’s done, add the melted chocolate and mix. Add half of the Cool Whip, placing the second half back in the freezer. Combine.

Unwrap 3 of the individual Reese’s cups and freeze the other 3. Crush the 3 into semi-large chunks and add them to the cream cheese mixture. You want these to remain larger pieces to add some texture.

Pour mixture into the pie crust and smooth the top. Place pie in the fridge to set (this will probably take about an hour).

*The following steps need to be done quickly, as Cool Whip is known to melt very quickly. Have all of the steps ready to go before you remove it from the freezer to frost the pie.

Gently “frost” the top of the pie with the Cool Whip. See how the outside is already starting to melt? That’s why we have to move quickly.

Melt the chocolate chips in the microwave (heat for 30 seconds at a time, stirring before heating for additional 30 second increments) and then “splatter” the melted chocolate on top of the pie in a zig-zag motion.

Remove the last 3 Reese’s cups from the freezer. Chop them into small pieces and surround the outer rim of the pie with the pieces.

Using the one cube of Hershey’s you put in the freezer, gently grate it, covering the entire pie with chocolate shavings.

Place in the freezer for at least an hour. Serve immediately out of the freezer.