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Reese’s Peanut Butter Chocolate Pie by Kayla Janecek
Story and Photos by Breanne Pardo

Kayla Janecek cooks with creativity on her mind and makes cooking look like fun.

The St. Mary’s University junior education major brings out her fun personality as she makes a Reese’s Peanut Butter Chocolate Pie.

Janecek decides on a whim to decorate the pie to look like a snake.She shows her rattler pride. “ I love the taste of chocolate and peanut butter together! That’s why I’m so in love with this pie! It’s a great blend of Hershey chocolate and Reese’s Peanut Butter,” Janecek says.

Janecek appreciates the small community at St. Mary’s that allows her to meet many people and likes the one–on–one time with her professors. She also loves the Marianist community and how St. Mary’s reminds her of a bigger version of her high school in her hometown of Victoria, Texas.
“Just about any dish with pasta calls my name,” says Janecek. She loves cooking fire roasted tomato basil soup that her mom came across of in a magazine. Janecek will try cooking new dishes if they interest her to make. Janecek says that cooking is a great stress release and makes her happy. Janecek’s advice for others wanting to make this pie is to make sure that the cook has all the ingredients needed and to have fun baking. Janecek first discovered this pie recipe when she was at a friend’s house for a sleepover. Her friend made this pie and it has been one of her favorite desserts to bake ever since. She enjoys making it for others for special holidays like Thanksgiving and Christmas. Each time she bakes this pie, it reminds her of the sleepover and her friend. Janecek says that she chooses to bake this dessert because it is simple to make and it tastes delicious after any meal.

Reese’s Peanut Butter Chocolate Pie
Ingredients:

• 1-1/3 cups of Hershey’s mini kisses brand milk chocolates
• 2 tablespoons of milk
• 1 packaged crumb crust (6 oz.)
• 1 package (8oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
• ¾ cup of sugar
• 1 cup Reese’s Creamy Peanut Butter or Reese’s Crunchy Peanut Butter.
• 1 tub (8oz.) frozen whipped topping, thawed

Directions:

• Unwrap all the Hershey kisses and put the kisses in a measuring cup. Add cups of chocolates and milk in a microwaveable bowl. Microwave the chocolate until it is melted, which takes approximately 30 seconds. After the chocolate is fully melted, stir it. Pour it flat into the piecrust and put it into the refrigerator to harden. While the pie is in the refrigerator, open up the cream cheese and put it into a mixing bowl. Use the mixer to mix the cream cheese. Add the sugar and Reese’s peanut butter in the mixing bowl and mix it with the cream cheese. Now add the whip cream and mix it together in the mixer. The whip cream will start turning a light brown color, which will be the color of the filling. Pour all the ingredients into the hardened chocolate piecrust then spread. Put Hershey kisses on top in any design that you want. Try and design a snake on the pie! Place the pie in the refrigerator for at least four hours so that the filling can harden.

Filed under: Class Projects, Desserts, Recipes | Tagged: breanne pardo, Kayla Janecek, magazine launch, Reese's Peanut Butter Chocolate Pie, St. Mary's University, taste of stmu |