Description
A creamy and decadent peanut butter cream pie that evokes cherished childhood memories, layered with whipped cream and crumbles for an extraordinary treat.
Ingredients
Scale
- 1 9-inch pie crust, baked and cooled
- 1/2 cup powdered sugar
- 1/4 cup creamy peanut butter
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup creamy peanut butter
- 1 cup whipped cream or Cool Whip
- 2 cups sweetened whipped cream or 8 oz Cool Whip
Instructions
- Combine the powdered sugar and 1/4 cup of creamy peanut butter in a bowl. Mix well until crumbly in texture. Set aside.
- In a medium bowl, whisk together the pudding mix, 1 1/2 cups of milk, and 1/2 cup of creamy peanut butter for about 2 minutes until thickened.
- Gently fold in 1 cup of whipped cream (or Cool Whip) into the peanut butter pudding mixture.
- Take half of the peanut butter crumbles and sprinkle them into the bottom of the baked pie crust.
- Pour the peanut butter mixture over the crumbles in the pie crust and spread it evenly.
- Spread or pipe the remaining sweetened whipped cream over the top of the peanut butter filling.
- Sprinkle the remaining peanut butter crumbles over the whipped cream layer.
- Refrigerate the pie for at least 2 hours to set.
Notes
Pairs wonderfully with a cup of coffee or a glass of cold milk. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 17g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg