Peanut Butter Pie (Print Version)
# Ingredients:
01 -
1/2 cup peanut butter, smooth or creamy.
02 -
1/2 cup powdered sugar.
03 -
1 pre-made 9-inch pie shell.
04 -
1 1/2 cups milk.
05 -
1 box of instant vanilla pudding (3.4 oz).
06 -
1 cup Cool Whip or whipped cream.
07 -
2 cups of whipped topping or 8 oz Cool Whip, extra for layers.
08 -
1/4 cup peanut butter, creamy style.
# Instructions:
01 -
Combine peanut butter and powdered sugar. Work it until small clumps form. Save half for later.
02 -
Blend pudding mix, peanut butter, and milk until it thickens—about 2 minutes. Make sure it’s smooth before folding in 1 cup of whipped cream.
03 -
Scatter half the crumbles onto the pie crust. Layer on the filling and smooth it out. Top with whipped cream and chill for 2 hours. Before serving, sprinkle the rest of the crumbles.
# Notes:
01 -
Stir natural peanut butter thoroughly before using.
02 -
Freshly whipped cream tastes amazing but may not last as long as store-bought Cool Whip.
03 -
Store it in the fridge, and it'll stay good for 3-4 days.
04 -
Freezing is possible, though the texture might get a little different.