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Taste of Home

Peanut Butter Pie

TOTAL TIME: Prep: 35 min. + cooling Cook: 5 min. + chilling YIELD: 8 servings.
This smooth creamy pie with a big peanut butter taste reminds me of Mom. It's sure to be a hit around your house, too. I like to make this dessert in the summer because it's simple to prepare and the kitchen stays cool. — Julianne Johnson, Grove City, Minnesota

Ingredients

  • 1 sheet refrigerated pie crust
  • 2 packages (3 ounces each) cook-and-serve vanilla or chocolate pudding
  • 4 cups 2% milk
  • 1/2 cup creamy peanut butter
  • 3/4 cup confectioners' sugar
  • 2 cups frozen whipped topping

Directions

  • 1. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  • 2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  • 3. In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly.
  • 4. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs.
  • 5. Cover and refrigerate until set, 3-4 hours. Top with whipped topping; sprinkle with reserved crumbs.

Nutrition Facts

1 piece: 448 calories, 21g fat (9g saturated fat), 15mg cholesterol, 356mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 9g protein.

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