Peanut Butter Pie – a delicious recipe with Vanilla Pudding Mix, Topping, Milk, u00bc, Powdered Sugar, Pie Crust. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven according to package directions to prebake an empty frozen pie shell. (Feel free to use your own crust. I use the frozen variety for convenience.)
2
While oven is preheating, slowly add the powdered sugar to the peanut butter until it has the texture of crumbs. More or less than 3/4 cup of powdered sugar may be required to achieve the desired consistency, depending on the humidity level that day. Once the crumb consistency is achieved, set aside.
3
Bake off the pie crust.
4
While the pie crust is baking, prepare the filling. In a large mixing bowl (I use a stand mixer), mix together the pudding mix and the milk until it reaches a thick pudding consistency. Gently fold in 1 cup of the non-dairy whipped topping into the pudding mixture.
5
After the pie crust has cooled completely, put 1/2 to 3/4 of the peanut butter crumbs into the bottom of the crust. Pour pudding/filling mixture over the crumbs, and then top with the remaining non-dairy whipped topping. After the topping has been smoothed over the filling, making sure that none of the filling is showing, sprinkle the remaining peanut butter crumbs on top.
6
Refrigerate pie for 1 1/2 to 2 hours before serving. Serve cold.
394
kcal
Calories
11
g
Fat
38
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 package Instant Vanilla Pudding Mix, 1 carton Non- Dairy Whipped Topping, 2 cups 2% Milk, 1/4 cups Creamy Peanut Butter, and more.
Yes, Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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