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.