Disclosure: I received product from HERSHEY’S and a stipend from Global Influence for this post. HERSHEY’S is providing the product for the giveaway. All opinions remain my own.
My family has weird Easter traditions. My grandparents have been wintering in Florida for at least a decade now. Their return is generally sometime in April, which oftentimes means they’re still away when Easter falls. Not wanting them to feel left out, my mom started a new tradition 6 or so years ago: Fake Easter. Or Feaster, for short.
Feaster generally falls 1-3 weeks after Easter and is a time when my entire family gathers, welcoming my grandparents home for the summer. When I say entire family, I mean my parents, my siblings, their spouses, their kids, my aunts and uncles, cousins, their kids… Close to 40 of us, all together. It’s a big occasion.
Yup, nearly 40 people gather in my parents’ home for antipasto and ham, mashed taters and green bean casserole, and lots and lots of dessert. My generation is usually in charge of that and we do it justice quite well. Cake, cookies, pies, and rice crispy treats–because Great Grandma always brought them. The feast goes on and on. It is Feaster, after all.
Later comes the Easter egg hunt. When we were kids, our parents were less inventive–on Easter morn, we were greeted with baskets laid out on the hearth, overflowing with goodies. Now, they devise elaborate egg hunts in the yard for the grandkids, with tons and tons of loot. Stuffed animals for the little ones, art supplies for the older ones, and lots and lots of candy. It’s just not Easter without candy.
My favorite has always been REESE’S peanut butter eggs. Sure, the CADBURY Creme Eggs are pretty awesome, and their hard-shelled cousins are even better. It wouldn’t be Easter without a chocolate bunny in the basket. But give me all the peanut butter eggs and I’ll be a happy girl. THAT is the best flavor combination of all. Just don’t tell my kids that’s where their eggs have gone. As far as they’re concerned, they already ate them and forgot.
When I was asked to develop an Easter recipe featuring HERSHEY’S candy, I knew it had to have REESE’S Peanut Butter Eggs. It was only natural! And that’s where Chocolate Truffle Peanut Butter Egg Easter Pie came from. You only need a small slice, it’s just so rich and chocolatey, tempered by lightly-sweetened whipped cream and dreamy peanut butter. This is an awakening on a plate! Amazing!
Need more ideas for Easter? Check out CelebrateWithHersheys.com for lots of great holiday crafts and recipes! So many cute ideas that it’s hard to choose! (I adore this HERSHEY’S Foil Egg Wreath! Too bad it would melt on my front door…)
I can’t keep all this fun to myself, though. HERSHEY’S sent me a box full of the best Easter candy you can find–and they’re letting me give away the same to one of my readers. Yup, you can get your own instant Easter in a box! (I hope you’ll save the REESE’S Peanut Butter Eggs for this recipe!) Enter in the Rafflecopter box below for your chance at the bunny loot. (Open to U.S. residents only.)
And now, the recipe. Because I know you want your chocolate fix! Hoppy Easter! May your day be as sweet as can be!
- 4 Tablespoons unsalted butter, melted
- 1½ cups graham cracker crumbs
- ¾ cup light brown sugar, lightly packed
- 3 Tablespoons organic corn starch
- ¼ teaspoon kosher salt
- 4 ounces unsweetened baking chocolate, chopped
- 2 ounces bittersweet baking chocolate, chopped
- 1½ cups whole milk
- ½ cup heavy cream
- 4 large cage-free egg yolks, slightly beaten
- 1 cup heavy cream
- 2 Tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 4 REESE’S Milk Chocolate Peanut Butter Eggs, chopped
- Preheat oven to 350 degrees Fahrenheit. Get out a 10-inch pie plate and set aside.
- In a large mixing bowl, microwave the butter for 1 minute, or until melted.
- Stir in the graham cracker crumbs with a fork until evenly coated, then press into the bottom and up the sides of the pie plate.
- Bake for 8-10 minutes, or until the crust has browned slightly. Set aside to cool.
- In a large mixing bowl, whisk together the brown sugar, corn starch, and salt. Set aside.
- In a 3-quart heavy-bottomed saucepan, combine the chocolate, milk, and cream for the filling. Cook over medium heat, stirring constantly so the chocolate doesn’t burn.
- Once the chocolate has melted, whisk in the sugar mixture, continuing to heat until the mixture thickens and looks like pudding.
- Remove from heat and slowly add the egg yolks, whisking the whole time to keep the yolks from scrambling.
- Transfer filling to crust and spread evenly. Cool in the refrigerator for at least 3 hours.
- When ready to serve, using a hand-held electric mixer, whip the topping heavy cream, confectioner’s sugar, vanilla, and salt until light and airy (try not to over-whip–it’ll look really dry if you overdo it).
- Scoop whipped cream and spread it over the top of the pie. Sprinkle with chopped REESE’S Milk Chocolate Peanut Butter Eggs.
- Store leftovers in refrigerator.