Peanut Butter Pie With Apple Cinnamon Cookie Crust

Name: Peanut Butter Pie With Apple Cinnamon Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 packages Apple Cinnamon-flavored Cookies (10.5 Ounce Weight Packages); 4 Tablespoons Plain Yogurt; FOR THE FILLING:; 7 ounces, weight Marshmallow Fluff; 1/2 cups Cream Cheese, Softened; 1 cup Smooth Peanut Butter; 1 package Instant Vanilla Pudding Mix (3.4 Ounce Weight Package); 2/3 cups Milk; 2/3 cups Splenda/stevia

Servings: persons

1
The cooking time does not include the 6-12 hours needed to allow the pie to freeze and set.
2
For the crust:
3
Preheat the oven to 350 F and liberally butter a 9-inch pie pan. Set the pan aside.
4
Put the cookies into a food processor and process them into fine crumbs until you have 2 1/2 cups of crumbs. Toss them into a medium sized mixing bowl, and stir in the yogurt until the ingredients start to stick together. Then, press the crust into the pie pan and bake for 5 to 10 minutes. When done remove it from the oven and allow to cool completely.
5
For the filling:
6
In a large mixing bowl, beat together the Marshmallow Fluff and softened cream cheese. Beat on high speed until combined, using a mixer. Then beat in about half of the peanut butter. Beat in the pudding mix and slowly add the milk. Beat in the rest of the peanut butter. Then mix in the stevia to suit your taste, I used 2/3 cup. Beat it for a couple of minutes.
7
Pour the filling into the cooled crust, then stick it in the freezer until it sets up or at least 6 hours. Store any leftovers in the freezer.

880

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE CRUST:, 2 packages Apple Cinnamon-flavored Cookies (10.5 Ounce Weight Packages), 4 Tablespoons Plain Yogurt, FOR THE FILLING:, and more.

Yes, Peanut Butter Pie With Apple Cinnamon Cookie Crust 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.

That's it — enjoy your meal!