Peanut Butter Cream Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 baked 9-inch pie crust, use homemade or buy one
→ Peanut Butter Crumble Mix
02 -
¼ cup smooth peanut butter
03 -
½ cup powdered sugar
→ Creamy Peanut Butter Layer
04 -
1½ cups milk
05 -
1 box (3.4 oz) instant vanilla pudding mix
06 -
½ cup smooth peanut butter
07 -
1 cup whipped topping (like Cool Whip)
→ Fluffy Top Layer
08 -
8 oz of Cool Whip or 2 cups sweetened whipped cream
# Instructions:
01 -
Grab a small bowl and toss in ¼ cup of smooth peanut butter and ½ cup of powdered sugar. Mash them with a fork until you see a crumbly, clumpy mixture like small peas. If it's too sticky, add a bit of sugar. If it's too dry, a little peanut butter will fix it. Save half for later.
02 -
In a medium bowl, mix 1½ cups of milk, instant pudding mix, and ½ cup of creamy peanut butter. Stir for a couple of minutes until it's all smooth and thick, like a rich custard. Make sure no lumps are hiding in there.
03 -
Carefully combine 1 cup of whipped topping with the pudding mix using a spatula. Fold it in lightly so it stays fluffy and airy without losing its light texture.
04 -
Spread half the peanut butter crumble bits across the bottom of the baked crust. Pour the creamy peanut butter mix on top and smooth it out. Add the whipped cream topping over the filling and either spread it nicely or use a piping bag to make it look fancy.
05 -
Pop the pie in the fridge for about 2 hours so the filling sets well. Don't skip this part, or it'll be messy to cut! When it's done chilling, sprinkle on the leftover crumble bits before digging in.