Ingredients
- 18 hersheys kisses chocolates
- 9 pie crust
- 1,900 ml saucepan
- 475 ml milk
- 240 ml whipping cream
- 120 ml reeses creamy peanut butter
- 30 ml whipping cream
- 14 gr powdered sugar
- 1 gr vanilla extract
- 1 package vanilla cook
in pie crust. Refrigerate several hours or until firm. In small mixer bowl, beat remaining whipped cream, powdered sugar and vanilla until stiff. Spread over top of pie. Garnish with additional chocolate pieces, if desired. Cover; refrigerate leftover pie.
