|Easy Classic: Old-Fashioned Peanut Butter Pie|
Well, when she finally showed me how to use the peanut butter, I was surprised, and, when we ate the pie, it was more peanut butter-y than I expected...(yeah, I said peanut butter-y)! That day, my dear friend Ellie showed me generosity, friendship, kindness, and how to make an old-fashioned peanut butter pie. Here, in that same spirit, is an easy-to-make, still delicious, version of the classic dessert.
2 - pie crust, thawed
2 boxes cook vanilla pudding
6 cups milk
1 cup peanut butter
2 cups confectionery sugar
Chocolate for drizzling, if desired
[Note - My friend Ellie put a meringue topping on the hubby's pies when we made them, but I usually just go with a whipped topping.]
- Bake pie crusts as directed and allow to cool completely.
- In a small bowl, mix peanut butter and confectioner's sugar until it is a dry, crumbly mix. It should be well blended and somewhat lumpy.
- Evenly distribute 1/2 of the peanut butter mix to the bottom of each pie crust.
- Cook vanilla pudding as directed on package. Allow to cool for about 10 minutes.
- Pour pudding into cooled pie crusts.
- Top each pie with the remaining crumbly peanut butter mixture. Refrigerate for at least 2 hours to allow pies to set and cool.
- Just before serving, add a dollop of whipped topping and drizzle with chocolate, if desired.
I'm sharing at these great parties - The Country Cook, Miz Helen's Country Cottage, Lolly Jane, Anyonita Nibbles, Artsy Fartsy Mama,
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