Creamy Peanut Butter Pie (Printable Version)
# What You'll Need:
01 -
1/4 cup smooth peanut butter.
02 -
2 cups whipped topping or an 8 oz tub of Cool Whip.
03 -
1 cup whipped cream or Cool Whip.
04 -
1 pre-made 9-inch pie crust.
05 -
1 box (3.4 oz) of instant vanilla pudding mix.
06 -
1/2 cup confectioners' sugar.
07 -
1 1/2 cups of milk.
08 -
1/2 cup creamy peanut butter again.
# Preparation Steps:
01 -
Combine peanut butter and powdered sugar. Use your hands to make small clusters the size of peas. Save half of them for later.
02 -
Stir together pudding powder, milk, and peanut butter. Keep whisking until it thickens—should take about 2 minutes. When smooth, gently fold in 1 cup of whipped cream.
03 -
Start with half of the crumbles on the pie crust base. Spread the peanut butter filling on top and smooth it out. Cover with whipped cream and chill in the fridge for at least 2 hours. Add the rest of the crumbles right before serving.
# Additional Tips:
01 -
If you're using natural peanut butter, mix it thoroughly first.
02 -
Homemade whipped cream tastes better, but Cool Whip holds up longer.
03 -
It'll last in the fridge for about 3-4 days.
04 -
You can freeze it, but the texture might end up different.