For graham cracker crust:
4 cups of graham cracker crumbs (crush graham crackers in food processor or by hand)
1 1/2 cups white sugar
1 cup butter, melted

For peanut butter filling:
4 cups peanut butter
3 cups of confectionary sugar

For chocolate topping:
4 cups of Chocolate Chips
1 cup of peanut butter


For graham cracker crust:
Preheat oven to 350 degrees F.
1. Blend ingredients together until it forms a texture that will stay together when pressed together by hand. Start with 2/3 cup of the melted butter and add more as necessary.
2. Press mixture into a 9 by 13 inch brownie or baking pan.
3. Bake for 9 minutes or until done.

For peanut butter filling:
1. Blend together and press onto Crust

For chocolate topping:
1. Melt on double boiler until smooth.
2. Pour over filling, spread out evenly and refrigerate overnight.

Recipe courtesy of  Sheree Delorenzo, the Seaport Grille, 2012.

by Victoria Brown: Make your own Reese’s Peanut Butter Cup! Sheree DeLorenzo of Seaport Grille in Gloucester shows us how. “In reality what I am going to make you next is peanut butter candy that is just like a Reese’s peanut butter cup,” she says. DeLorenzo started making this dessert at the Seaport Grille because she wanted to make a peanut butter pie with a Graham Cracker crust, some peanut butter in the middle and a chocolate top. “What we call this dessert is the peanut butter thing and it is breathtaking, phenomenal, delicious, crazy; we love it!”

Reese’s Peanut Butter Cups were invented in 1923 by H.B. Reese with the help of Milton Hershey. Reese was working at a Hershey dairy farm in Pennsylvania at the time. Inspired by Hershey, Reese left his job as a dairy farmer and opened his own candy business, The H.B. Reese Candy Co. His first few candy bars were not very successful, but the Peanut Butter Cups really took off; they remain the most popular Reese’s candy today. Sadly, Reese passed away in 1956 but his company lived on. In 1963 it was sold to The Hershey Company and still operates as a subsidiary of that company today.

The dessert is simple to prepare, you just need to make it in advance to give it time to set. First DeLorenzo mixes the Graham Cracker crumbs with some white sugar and butter. She gives the measurements in the recipe but recommends using your hands to feel whether the mix is right: “I always say that impeccable hands are your best tool in the kitchen … this feels nice and moist, I can squeeze it and it sticks together.” She presses the crust into a rectangular baking tin and bakes for 9 minutes at 350F.

Next DeLorenzo mixes four cups of peanut butter and a cup of confectionary sugar and spreads that across the baked crust. For the topping she melts four cups of chocolate chips and a cup of peanut butter, pours it on top of the filling and spreads it out evenly. Adding peanut butter to the topping “makes it nice and glossy and creamy” she explains.

The dessert is refrigerated for 2-3 hours before serving and then cut into squares. You can either serve the squares as they are or plate them up as a dessert, like they do at Seaport Grille, with some ice cream and freshly whipped cream.

It is indulgent, but DeLorenzo thinks you should treat yourself:  “Worth the wait and worth the calories on this one. This is a phenomenal dessert that I can’t wait for you to try.”

In reality, what I'm going to make you next is peanut butter candy that's just like a Reese's peanut butter cup. We started making this in the restaurant, because we wanted to start making a peanut butter pie with a graham cracker crust, and peanut butter in the middle, and a chocolate top.

What we call this dessert is the peanut butter thing. And it's absolutely breathtaking, phenomenal, delicious, crazy. We love it.

So I'm going to take two to three cups of graham crackers. We're going to take a cup and a half of white sugar. I'm just going to combine that with my hands. So that's graham crackers and white sugar.

I'm going to take some melted butter here and pour it in-- 3/4 of a cup of melted butter. I feel things. And I always say that impeccable hands are your best tool in the kitchen.

And I always know when it's moist enough or needs more butter or doesn't. So I think this needs more butter, as you can see. There's still some more dry ingredients.

So I'm going to take a little bit more butter, a third of a cup. Oh, it feels much better. So this feels nice and moist. I can squeeze it, and it sticks together. And this is what I like for the crush of the peanut butter thing.

I'm going to take our crust, and I'm just going to press it. It's going to be a nice, thick crust here. So we're going just press that down into our pan really tightly.

The oven's at 350. We're going to put this in the oven for nine minutes. It's just going to make it like a cookie, so that we can put the toppings on this dessert.

Right now we have four cups of peanut butter, creamy peanut butter, right here in our glass bowl. And I have three cups of confectionery sugar. So we're just going to add the confectionery sugar into the peanut butter. And you just keep on working the peanut butter into the confectionery sugar until everything is combined evenly.

I took out of the oven our nine by 13 inch pan with the cooked graham cracker crust. And I have that in front of me. And right now I have the peanut butter filling with the peanut butter and the confectionery sugar. And we're just going to add that whole thing right on the top-- plop.

I love to use my hands. And I just put this right down like this. We just work it in. This will be the filling.

So the top of the peanut butter thing is going to be a chocolate topping. We melt four cups of chocolate chip. And I add a cup of peanut butter to it. And the peanut butter make it nice and glossy and creamy. So I'm going to add that onto my double broiler here just to melt it.

So we're just going to let that go and melt down. So nice and smooth, as you can see. And this is yummy.

We're going to take this and we're going to pour it, right over our dessert. I like to get every last piece of chocolatey goodness over this. So we just spread this out right to the edges.

And then we're going to take this and refrigerate it for two to three hours in the refrigerator or overnight would be fine. This is the chocolate thing after it's been refrigerated for a couple of hours. At the restaurant we give you a nice, big piece of it.

So I'm going to plate this up as a dessert instead of a bar. Right here we have the graham cracker crust, the peanut butter middle, and the beautiful chocolate topping. Serve this with some ice cream. We also served it with fresh whipped cream that we whipped ourselves.

And then I would like to grate a little chocolate garnish on top. There we go-- a sprig of mint. This is sort of like a Reese's Pieces cup with vanilla ice cream and some whipped cream.

It just tastes like a candy bar, but it's like a pie. It's so delicious-- worth the wait and with the calories on this one. This is a phenomenal dessert that I can't wait for you to try. Thanks so much and have a good day. Bye-bye.

Peanut Butter Pie
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