By Kevin Williams
There are many variations on peanut butter pie, some with classic homemade crusts, others with store-bought. Some have chocolate in them so that it’s more like a giant Reese’s Cup, others are more down-to-earth. This recipe is kind of a combination of all.
My parents made it (and I got to have a piece) and, man, good, good pie.
I’ve written before that Yoder’s Restaurant in Sarasota, Florida and The Home Place both have SUPERB Peanut Butter Pies from the Amish tradition.
But this recipe is no slouch, I really like it.
- 1 - 9" graham cracker crust
- Crumble Topping (*Divided in half):
- ½ cup powdered sugar
- ¼ cup creamy peanut butter
- Peanut Butter Filling:
- 1 small box instant vanilla pudding mix
- 1½ cups whole milk
- ½ cup creamy peanut butter
- 1 tsp. vanilla
- half of 1 (8 oz.) tub thawed Cool Whip
- 1 (8 oz.) cont. Cool Whip (*I buy 2 - 8 oz.- conts. to make entire pie)
- (*Plus other half of crumbles )
- For Peanut Butter Crumbles:
- Using an electric mixer or a wooden spoon, in a medium bowl, add powdered sugar and peanut butter.
- Mix on medium speed or with your wooden spoon until small peanut butter crumbles start to come together.
- If the mixture is too powdery, add a few drops of water and larger crumbles will form.
- Add half the peanut butter crumbles to the bottom of the pie shell.
- For Peanut Butter Filling:
- Using a mixer or a wooden spoon, mix together the dry vanilla instant pudding mix, milk, peanut butter, and vanilla together for 2 minutes.
- Add in the Cool Whip and fold in lightly by hand.
- Pour pudding into pie crust on top of the peanut butter crumbles. Chill for 15 minutes uncovered.
- For Topping:
- Top with Cool Whip. Sprinkle top with other half of the remaining peanut butter crumbles. Chill pie in the refrigerator overnight to set before cutting.