Friday’s Food For Thought

April 22nd, 2011 by sivodd

Peanut Butter Cream Pie

Prep time: 15 minutes
Chilling time: 2 hours
Servings: 8


  • 3/4 cup confectioners’ sugar
  • 1/3 cup creamy peanut butter
  • 1 (9-inch) baked pie-crust
  • 1 cup milk
  • 1 cup sour cream
  • 1 package (4-serving size) instant French vanilla pudding and pie filling mix
  • 5 peanut butter candy cups, divided
  • 1/3 cup whipping cream


  • Combine the confectioners’ sugar and peanut butter with a fork in medium bowl until blended. Spread mixture evenly in bottom of pie-crust.
  • Place milk and sour cream in a large bowl. Add pudding and pie filling mix. Beat with wire whisk or electric mixer set at medium speed until thickened, about 1 to 2 minutes.
  • Pour half of pudding mixture 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 speed until stiff peaks form. Spread whipped cream over top of pie.
  • Cut remaining peanut butter candy cup into 8 pieces; place on top of the pie. Cover pie and refrigerate 2 hours or until ready to serve.

Tip: Use homemade peanut butter. Ground peanuts in a blender. When the peanuts are finely ground, add a little vegetable oil or peanut oil and blend the mixture to the desired consistency.

Enjoy! Have a Great Weekend!


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