"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

PEANUT BUTTER CREAM PIE Recipe

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This recipe for PEANUT BUTTER CREAM PIE, by , is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c powdered sugar
1/3 c creamy peanut butter
1 (9in) baked pie crust
1 c milk
1 c sour cream
1 pkg instant french vanilla pudding and pie filling
5 peanut butter candy cups, divided
1/3 c whipping cream

Directions:
Directions:
COMBINE THE POWDERED SUGAR AND PEANUT BUTTER WITH FORK IN MEDIUM BOWL UNTIL BLENDED. SPREAD MIXTURE EVENLY IN BOTTOM OF PIE CRUST.

PLACE MILK AND SOUR CREAM IN LARGE BOWL. ADD PUDDING AND PIE FILLING

BEAT WITH WIRE WHISK OR ELECTRIC MIXER SET AT MEDIUM SPEED UNTIL THICKENED. ABOUT 1-2 MINUTES

POUR HALF OF PUDDING OVER THE PEANUT BUTTER MIXTURE. COARSELY CHOP 4 PEANUT BUTTER CANDY CUPS; SPRINKLE EVENLY OVER FILLING. TOP PIE WITH THE REMAINING PUDDING MIXTURE.

BEAT CREAM IN LARGE BOWL WITH ELECTRIC MIXER SET AT MEDIUM UNTIL STIFF PEAKS FORM. SPREAD WHIPPED CREAM OVER TOP OF PIE.

CUT REMAINING PEANUT BUTTER CUP INTO 8 PIECES; PLACE ON TOP OF THE PIE. COVER AND REFRIGERATE 2 HOURS

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min

 

 

 

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