WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Peanut Butter Pie
Sarah Hagberg, Hayward

1 pie crust*
3/4 cup powdered sugar
1/3 cup creamy peanut butter
1 cup milk
1 cup sour cream
1 package instant French vanilla pudding/pie filling mix
5 peanut butter cups (Reeses works best)
2 cups Cool Whip

*This recipe works great with a regular baked crust, Oreo crust, or graham cracker crust. You’ll need to make or buy a crust before starting this recipe.

Combine powdered sugar and peanut butter in a bowl, mix with fork until well blended. Place evenly in bottom of pie crust. In a large bowl, mix milk, sour cream, and pudding mix; beat with mixer for 1–2 minutes, until well blended. Put about half the mixture onto the powdered sugar/peanut butter mixture in the pie crust. Chop up 4 peanut butter cups and put over mixture. Cover with remaining milk/sour cream/pudding mixture. (You may not need all the mixture, depending on pie size). Spread cool whip over the filling. Cut the remaining peanut butter cup into 8 pieces and space evenly on top of pie. Refrigerate until ready to serve.


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2014 Wisconsin Energy Cooperative News