Wednesday, November 21, 2012

Easy Peanut Butter Pie

I am making this easy peanut butter pie for Thanksgiving.  I am going nontraditional dessert this year.  This pie is loved by everyone who I have served it to and I've made it on several occasions.  I first saw a peanut butter pie on a tv show featuring Yoder's Amish Restaurant in Sarasota, Florida, where they served their famous peanut butter pie.  My easy peanut butter pie is a knockoff recipe of Yoder's.  If you search for "Yoder's peanut butter pie", you will be able to find a bunch of recipes online for it.  I hope my family loves this pie as much as I do.  Happy Thanksgiving everyone!  

Easy Peanut Butter Pie

1 baked pie crust (frozen, deep dish, 9 or 10 inch)
1 package of vanilla pudding (4.6 ounce box of Jello cook and serve pudding.)
3 cups milk (I used low fat milk.)
1 cup powdered sugar
½ cup crunchy peanut butter
8 ounces whipped topping (I used fat-free.)


Make pudding according to package directions – stir pudding mix into 3 cups milk in medium saucepan.  Bring to full boil over medium heat, stirring constantly.  Pour into a container and cover with plastic wrap directly on surface of pudding.  Chill in refrigerator for a few hours or overnight.

Bake pie crust according to package directions – allow frozen pie crust to defrost in countertop for 15 to 20 minutes.   Prick crust with a fork all over to prevent bubbling of crust while baking.  Bake in 400 degree F for 7 to 9 minutes.  Allow to cool completely.

For crumb mixture - in a bowl, mix together powdered sugar and crunchy peanut butter using a hand mixer until crumbly. 

Place half the crumbs into pie shell. 

Spoon pudding on top of crumbs.

Place remaining crumbs on top of pudding and reserve a little of the crumbs to sprinkle on top.

Spoon whipped topping on top of the crumbs.  Sprinkle reserved crumbs on top.

Store in refrigerator until ready to serve.

Serves 8.