mile-high peanut butter pie
(2 ratings)
One of my very best friends shared this recipe with me. She made it for one of our basketball nights and I fell in love with it. A very light and fluffy pie.
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(2 ratings)
yield
12 serving(s)
prep time
3 Hr
cook time
10 Min
Ingredients For mile-high peanut butter pie
- CRUST
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2 cgraham crackers, crushed
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1/4 csugar
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6 Tbspbutter, softened
- FILLING
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1 boxvanilla instant pudding
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1/2 cpeanut butter, creamy
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1 boxchocolate instant pudding
-
12 ozcool whip
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2 cmilk, divided
-
4 ozcream cheese, softened
- TOPPING
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1/2 csemi-sweet chocolate chips
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2 Tbsppeanut butter, creamy
How To Make mile-high peanut butter pie
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1Preheat oven to 350 degrees Mix graham cracker, sugar and butter until well blended; press into bottom and up sides of a 9 inch pie plate. Bake 8 minutes and cool
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2Beat Chocolate pudding and 1 cup of milk with a whisk for 2 min.(pudding will be thick). Spread onto cooled crust. Whip cream cheese with electric mixer, add 1/2 cup peanut butter and whip together until smooth and creamy. Add other 1 cup of milk and vanilla pudding; mix for 2 minutes. Fold in 1 cup of cool whip; blend well. Spread vanilla mixture over chocolate mixture in pie plate. Spoon and spread remaining cool whip over top of vanilla pudding layer.
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3Refrigerate 3 hour. When ready to serve, microwave the 2 tablespoons of remaining peanut butter in small dish for 15 seconds or until warm enough to drizzle. Drizzle over pie. Melt the chocolate chips as directed on package and drizzle over pie. I warm both the peanut butter and chocolate in small bowls and then transfer them to small snack size zip-lock bags, cut off tiny corner and gently squeeze and drizzle over pie.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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