Quick and Easy Chocolate Pie with Peanut Butter Cookie Crust

Ingredients:

2 or 3 cups of peanut butter cookie crumbs, approx 24 cookies  

4 Tbs of butter – melted.

1 large box of instant or cook and serve chocolate pudding

2 cups of milk

4 or 5 Reese’s  mini cups – optional

I had a pan of peanut butter cookies that I over baked so instead of throwing them away I ran them through my food processor and made fine crumbs and put them in a medium sized bowl.   Set aside a few Tbs.

I melted 4 Tbs of butter (you may need a little less or more depending on how many crumbs you have) in the microwave then poured it over the crumbs and mixed with a fork – just like you would a graham cracker crust.

Pour the mix into a pie pan and press it to the bottom and sides.   It doesn’t matter if it’s thick because I found I liked it better thick.   Set this in the freezer while you make the pudding.  

Then I had a box of instant pudding (you can make your own), I normally like the kind you have to cook for pies because it firms up better but the instant is what I had on hand.    It called for 3 cups of milk but I only used 2 because I wanted it really thick.   Then I sat that in the refrigerator for 5 min to firm.

Pour the pudding into the pie crust  then I sprinkled the reserved crumbs over the top.   I took the Reese’s cups and chopped them up and added them over the top also.  

Serve and enjoy.