Amish Peanut Butter Cream Pie

  • 1 pie crust 9-inch, baked and cooled or make your own crust

Peanut Butter Crumbles
  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter

Peanut Butter Filling
  • 1 small box instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup peanut butter
  • 1 cup whipped cream or 1 cup of cool whip

Whipped Topping On Top of Pie
  • 2 cups whipped cream or 1- 8 oz. container of cool whip for topping

  1. Peanut Butter Crumbles
  2. Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
  3. Mix on medium speed until small peanut butter crumbles start to come together.
  4. If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
  5. Add half the peanut butter nuggets to the bottom of the pie shell.
  6. Peanut Butter Filling
  7. Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.
  8. Add in the whipped cream (make sure it's already whipped) and mix in lightly.
  9. Pour pudding into pie crust on top of the peanut butter crumbles.
  10. Whipped Cream Topping and Crumbles
  11. Top with whipped cream.
  12. Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.
  13. Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.

This article and recipe adapted from this site

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