Ingredients Jump to Instructions ↓

  1. 1- Ready-Made Graham Cracker Pie Crust 1- Egg beaten

  2. 2- 6-serving(5.1oz.) boxes of Vanilla Instant Pudding

  3. 4 cups cold Non-Fat milk Peanut Butter Mixture

  4. 1/4 cup Brown Sugar lightly packed

  5. 2/3 cup Crunchy Peanut Butter

  6. 1/2 teaspoon Vanilla Extract

  7. 2/3 cup Confectioners Sugar

  8. 1 cup Heavy Whipping Cream

  9. 1/2 teaspoon Vanilla Extract Sugar to Taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Brush crust with beaten egg and bake for 5 min. till golden brown. While crust is baking, mix the pudding mix and milk together until thick. Set aside. While the crust is cooling, put the peanut butter mixture ingredients in a medium size bowl. Then blend with a pastry cutter until the crumbs are about pea-sized. To assemble the pie: Put 1/3 cup of the peanut butter mixture on the bottom of the crust. Layer on top 1/2 of the vanilla pudding. Add the rest of the peanut butter mixture, reserving 1/3 cup to sprinkle on top. Top with remaining vanilla pudding. Sprinkle with reserved peanut butter mixture. Refrigerate for at least 1 hour. Whip heavy whipping cream,vanilla and sugar in a large bowl, till soft peaks form. Top pie with whipped cream and serve immediately. Cover and keep refrigerated. Yield: serves 8 Notes: The pie crust can be used without using the egg and baking it. The amount of sugar can be reduced by using Sugar Free Instant Pudding Mix and a Reduced Sugar Peanut Butter.


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