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August 31, 2011
Peanut Butter Cream Pie
Traditional Cakes & Pies
Prep time:
15 minuteschilling time:
2 hours“Grandma loved when we requested this pie because it was easy, fast and she didn't have to turn on the oven.”
Ingredients
Serves 8
- 3/4 cup confectioners' sugar
- 1/3 cup creamy peanut butter
- 1 (9 inch) baked piecrust
- 1 cup milk
- 1 cup sour cream
- 1 package (4 serving size) instant french vanilla pudding and pie filling mix
- 5 peanut butter candy cups, divided
- 1/3 cup whipping cream
Directions
1
Combine the confectioners’ sugar and peanut butter with fork in medium bowl until blended. Spread mixture evenly in bottom of piecrust.
2
Place milk and sour cream in large bowl. Add pudding and pie filling mix.
3
Beat with wire whisk or electric mixer set at medium speed until thickened, about 1 to 2 minutes.
4
Pour half of pudding mixture over the peanut butter mixture. Coarsely chop 4 peanut butter candy cups; sprinkle evenly over filling. Top pie with the remaining pudding mixture.
5
Beat cream in large bowl with electric mixer set at medium speed until stiff peaks form. Spread whipped cream over top of pie.
6
Cut remaining peanut butter candy cup into 8 pieces; place on top of the pie. Cover pie and refrigerate 2 hours or until ready to serve.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
Grandma would often use her own homemade peanut butter for this recipe. She ground peanuts in a blender. When the peanuts were finely ground, she added a little vegetable oil or peanut oil and blended the mixture to the desired consistency.
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