Photo: Candy Koehling
Maybe because the sun is out today, I’m thinking Spring. A wonderful, yet simple, springtime dessert is Peanut Butter Pie.
My friend, Charmaine, gave me this recipe a few years ago. My older son and his friends still ask for it. It uses a peanut butter crumble for the base and then topping. It is absolutely wonderful!
Try this today and then make it again for your Easter Sunday dinner.
Peanut Butter Pie
1 baked pie shell
1 c peanut butter
1 c powdered sugar
2 small boxes instant vanilla pudding (4 serving size)
3 c milk
Regular size bowl Cool Whip
In small mixing bowl, combine ½ c peanut butter and powdered sugar.
Mix with fork until mixture is very crumbly.
In another bowl, mix pudding mixes and milk until combined. Let sit about 5 minutes until pudding starts to thicken. Whisk in ½ c peanut butter until smooth.
In cooled pie crust, sprinkle ½ of the peanut butter crumbs. Top with pudding mixture. Cover completely with Cool Whip. Refrigerate about 4 hours to chill well. When ready to serve, sprinkle remaining peanut butter crumbs over Cool Whip.