I have 2 or 3 versions of Peanut Butter pie that I make. One is this, one is the real creamy kind with the cream cheese, peanut butter, powdered sugar and cool whip, then the other is the Peanut butter chiffon (made with gelatin). At some point I'll have all 3 versions posted on here, this is the first of the set! LOL This is super easy to throw together, and as long as you have a box of graham crackers and a couple boxes of instant pudding among your pantry staples, the rest you will probably already have on hand. I love recipes that I already have most of the ingredients for! This is one of those.
PEANUT BUTTER PIE #1
1 1/2 cups flour
1/2 tsp salt
1/2 cup oil
2 Tblsp sugar
2 tsp milk
*(or you can do like me, and just use a Graham cracker pie crust, if you're in a hurry)*
1/2 cup creamy peanut butter
3/4 cup powdered sugar
1 (5.3 oz) box instant vanilla pudding mix
2 1/2 cups milk
1 (8 oz) container Cool Whip
Preheat oven to 350. Lightly grease a 9" pie pan.
Blend all crust ingredients together in a bowl with a spoon and press into prepared pan. Bake 8 - 10 minutes or until brown. Remove and allow to cool.
For filling, using a fork, mix peanut butter and powdered sugar in a bowl, until crumbly (a pastry blender works really well for this step). Sprinkle peanut butter crumbles evenly into bottom of pie crust, reserving 2 Tblsp for garnish. In separate bowl, beat pudding mix with milk for 2 minutes, using a handheld electric mixer. Pour on top of the peanut butter mixture in the crust. Spread with Cool Whip. Sprinkle remaining peanut butter crumbles over the top and refrigerate several hours before serving. (you don't really need to cool it for "several" hours. I mixed mine up after church this morning and we ate it after Sunday dinner! LOL)
Serves 6 - 8