peanut butter pie

★★★★★ 1 Review
paintedcookie avatar
By Judy Kaye
from Hazelwood, MO

This is my favorite peanut butter pie recipe. If you want to cut calories you can use the low fat pb but we like as is.

serves 8
method Bake

Ingredients For peanut butter pie

  • crust
  • 51/2 oz
    vanilla wafer crumbs2
  • 2 Tbsp
    butter flavor crisco, melted
  • 1 tsp
    white sugar
  • 3 Tbsp
    hot fudge topping
  • FILLING
  • 3/4 c
    marshmallow fluff
  • 3/4 c
    peanut butter, creamy
  • 3 c
    cool whip
  • 2 Tbsp
    confectioners sugar
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    salt
  • chocolate sprinkles (optional)
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How To Make peanut butter pie

  • 1
    1. preheat oven to 350. Bake in the rack in the middle position of the oven. Process the cookie crumbs, melted crisco and sugar in the food processor. If too dry add some water a teaspoon at a time. Should only take a few pulses.
  • 2
    2. Press the mixture into a pie plate using the bottom of a glass or measuring cup and up the sides to the rim. Bake for 12 to 15 minutes or until set. Let cool completely.
  • 3
    3. Once the crust spread the sundae fudge topping over the bottom of the crust to create a chocolate base for the peanut butter filling.
  • 4
    3. FILLING: Using a stand mixer with a whisk attachment whip marshmallow fluff, peanut butter, 1/4 cup of cool whip, sugar, and salt on medium speed until smooth. About 1 - 2 minutes depending on you machine. Reduce speed to low and incorporate 2 cups of cool whip until no streaks show. About 2 minutes.
  • 5
    Scrape misture into the cooled pie shell on top of the chocolate fudge and smooth with a scraper spatula. Cover with plastic wrap and refrigerate overnight. Remove from refrigerate and top with cool whip and sprinkle if desired. Cut into 8 servings and enjoy.
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