Peanut Butter Pie Recipe

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Peanut Butter Pie

malinda sargent


Compliments of Bob Evans

pinch tips: How to Make a Pie Shell & Lattice Top




1 (5 oz.) pkg. jell-o instant vanilla pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1 1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated crust, or you can bake your own), lightly browned
1 (8 ounce) container of cool whip (or store brand equivalent)
garnish: chocolate syrup & crushed peanuts

Directions Step-By-Step

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended.

Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.

About this Recipe

Course/Dish: Pies