Peanut Butter Pie
This is an easy, no bake recipe. Feel free to use a store bought or homemade crust, such as graham cracker, oreo, or shortbread crust.
Prep Time 10 minutes mins
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine American
- 1 pie crust, graham cracker, oreo, etc.
- 1 package instant vanilla pudding mix, 4 serving size
- 3/4 cup creamy peanut butter
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 tubs frozen whipped topping, thawed, divided, (226 g / 8 oz tubs)
For the pie crust, feel free to use a store bought graham cracker, oreo, or shortbread crust or make your own.
In a mixing bowl, add the peanut butter, vanilla extract, pudding mix, and milk. Whisk.
When mixed well, fold in 1 tub of whipped topping.
Pour mixture into the pie crust, spread out evenly. Cover with plastic wrap and place in the fridge for at least 4 hours or even overnight.
When ready to serve, top with other tub of whipped topping.
Can be stored in the fridge for up to 3 days, covered, or can even be frozen.
Slice, serve, and enjoy.
Low cost per serving.
Variation: 1. Use a regular pie crust that has been blind baked and fully cooled.
Adapted from an internet recipe.