Amish Peanut Butter Cream Pie

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• 1 pie crust 9-inch, baked and cooled or make your own crust

• 1/2 cup powdered sugar
• 1/4 cup creamy peanut butter

• 1 3.4 ounce box of instant Jell-O vanilla pudding mix
• 1 1/2 cups milk
• 1/2 cup peanut butter
• 1 cup whipped cream or 1 cup of cool whip

Whipped Topping On Top of Pie

• 2 cups whipped cream or 1- 8 oz. container of cool whip for
  topping. If making whipped cream, using mixer, whip together on medium-high 1
  cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream
  texture. 1 cup of whipping cream makes 2 cups when whipped.

1. Using an electric mixer, in a medium bowl, add powdered
   sugar and peanut butter.
2. Mix on medium speed until small peanut butter crumbles start
   to come together.
3. If mixture is too powdery, simply add a few drops of water
   to the and larger nuggets will form.
4. Add half the peanut butter nuggets to the bottom of the pie
   shell.

1. Using a mixer, mix together the dry vanilla instant pudding
   mix, milk and peanut butter together for 2 minutes.
2. Add in the whipped cream (make sure it’s already whipped)
   and mix in lightly.
3. Pour pudding into pie crust on top of the peanut butter
   crumbles.

Whipped Cream Topping and Crumbles

1. Top with whipped cream.
2. Add half the remaining peanut butter crumbles (or as many as
   you want) to the top whipped cream.
3. Let the pie cool in the refrigerator for at least 1-2 hours
   to set up before cutting.

• Make it frozen and sneak slices whenever you want! I won’t
  tell!  After finished, put in freezer and
  slice a piece or two or three when ready to indulge.  When serving, let sit for 5 mins after
  slicing and then serve.
• You can make the pie more peanut buttery by adding a couple
  of tablespoons of peanut butter or you can make it more creamy by adding a 1/2
  more cup of whipped cream to the peanut butter pie filling.  We like it as written, but I’ve had it
  several ways when I was experimenting.

This Recipe adapted from >>>> Click Here

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