AuthorAlexis
Bake the single 9" pie crust as directed and allow to cool for 10-15 minutes. During this cooling time you will make the rest of the pie.
NOTE: A store bought pie crust can be used or you can make your own. It's up to you.
Make the vanilla instant pudding as directed on the box.
In a medium sized bowl combine the peanut butter and powdered sugar using a fork until the mixture forms coarse to fine crumbs.
Sprinkle 2/3 of the peanut butter crumb mixture into the bottom of the baked pie crust.
Pour the vanilla pudding over the top of the peanut butter crumb mixture.
Top the pudding with whipped cream and the remaining peanut butter crumb mixture. If desired a drizzle of chocolate syrup can also be added to the top! Refrigerate for 2-3 hours to allow the pie to solidify. Enjoy!
NOTE: The pie should be stored in the refrigerator. For best results, refrigerate overnight (6-8 hours) prior to enjoying.
Ingredients
Directions
Bake the single 9" pie crust as directed and allow to cool for 10-15 minutes. During this cooling time you will make the rest of the pie.
NOTE: A store bought pie crust can be used or you can make your own. It's up to you.
Make the vanilla instant pudding as directed on the box.
In a medium sized bowl combine the peanut butter and powdered sugar using a fork until the mixture forms coarse to fine crumbs.
Sprinkle 2/3 of the peanut butter crumb mixture into the bottom of the baked pie crust.
Pour the vanilla pudding over the top of the peanut butter crumb mixture.
Top the pudding with whipped cream and the remaining peanut butter crumb mixture. If desired a drizzle of chocolate syrup can also be added to the top! Refrigerate for 2-3 hours to allow the pie to solidify. Enjoy!
NOTE: The pie should be stored in the refrigerator. For best results, refrigerate overnight (6-8 hours) prior to enjoying.