Peanut Butter Cream Pie (Print Version)
# Ingredients:
01 -
1 fully baked pie crust, 9 inches.
02 -
1/2 cup of icing sugar.
03 -
1/4 cup smooth peanut butter.
04 -
One 3.4 oz package of instant vanilla pudding.
05 -
1 1/2 cups of milk.
06 -
1/2 cup peanut butter, creamy style.
07 -
1 cup of whipped topping or Cool Whip.
08 -
Two cups whipped topping or an 8 oz Cool Whip container.
# Instructions:
01 -
Combine peanut butter with powdered sugar. Shape into small, pea-sized pieces. Save half for later.
02 -
Stir together milk, pudding mix, and peanut butter. Work it for about 2 minutes until it starts thickening. Make sure it’s smooth, then gently fold in 1 cup of whipped topping.
03 -
Layer half the crumbles at the pie crust base. Spread the peanut butter mixture over them evenly. Add a layer of whipped cream on top. Chill in the fridge for 2 hours. Before eating, sprinkle the rest of the crumbles on top.
# Notes:
01 -
Stir natural peanut butter well before using it.
02 -
Freshly whipped cream tastes amazing but breaks down quicker than Cool Whip.
03 -
Keeps for up to 3 or 4 days when refrigerated.
04 -
It can be frozen but might change texture afterward.