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.