• Amy L Smith Photography

Peanut Butter Pie

It sounds like it could be heavy...just way too much and an over-the-top dessert, doesn't it? It's nothing close to heavy at all. It's light and airy and you're going to love it! Once you see how easy it is to make (and other's discover this amazing treat and request it all.the.time.) you will be preparing this way too often! -- and that's not a bad thing!



This recipe will make 2 pies. One for you to share with others, and one for you to hide in the 'fridge for yourself. (Not that I have done this...) These pies can easily be made in a few hours - you just need enough time to bake off the pie crusts and to chill the pudding so that it is able to set up a bit. Making homemade pie crust is always desirable, but will obviously add some time to the overall process. Be sure to factor that into your planning. There are lots of great options in the refrigerated and frozen sections of the grocery stores. I have always had the best luck with Pillsbury brand over store brands.


2 Deep dish pie shells 2 Large boxes of vanilla instant pudding

5 Cups of milk 1/4 Cup + 1/4 Cup Peanut butter (JIF smooth works best) 2 cups of Powdered sugar Large container Cool Whip


Bake the pie shells according to instructions on the package until golden brown; let cool completely. Be sure to dock the pie dough (poke it with a fork all over the surface) prior to baking - This will prevent it from puffing up during the bake.

In a bowl, put 1/4 cup of peanut butter. Pour in powdered sugar. With a pastry cutter, work sugar into peanut butter until crumbly texture is achieved. You may need to add more sugar or peanut butter to get dry crumbly texture. It will get there! I promise!

Make pudding according to package instructions for pies. For both boxes of pudding, you will need 5 cups of milk. Pour milk into bowl, add about 1/4 cup of peanut butter, then pour contents of pudding envelopes into bowl as well. Use an electric mixer for this – on a slower speed, or you will be cleaning your kitchen after this! : ) Mix until well incorporated and put in 'fridge to set up for a bit.

You are ready to assemble! Put approximately half of crumbly mixture into the bottom of each completely cooled pie shells. (Save about 2 Tbsp of crumbles to put on top of each pie at the end as a garnish.) Spoon 1/2 of pudding mixture into each shell, on top of the crumbles. Spread 1/2 of cool whip onto top of each pie and spread around to cover to the edges. Sprinkle the reserved crumbles on top as a garnish and refrigerate until it's time to serve.


I hope you love it - but seriously, what's not to love?! Please message me if you have any questions! Happy baking!


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@amylsmithphotography ~ 2017

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