Peanut Butter Pie

For crust

  • Use homemade or store bought graham cracker crust

Melt in microwave, in 15 second increments:

  • 1/3 cup Semi-Sweet Chocolate Chips

  • 1 Tbsp. Milk

Stir until chocolate is smooth and shiny. Spread along the bottom and side of pie crust. Set aside.

For Filling

In a mixing bowl, combine:

  • 1/2 cup Powdered Sugar

  • 4 oz. Cream Cheese, room temperature

Mix until smooth. Add:

  • 1 (3.3 oz) pkg White Chocolate Instant Pudding Mix

  • 1/2 cup Peanut Butter

  • Pinch of Salt

Mix until well combined. Add:

  • 1 cup Milk

Stir until combined. Add:

  • 6 oz. Cool Whip

Whip until well combined and filling looks uniform in color and texture. Pour into prepared pie crust.

Topping

Toast over medium heat:

  • 1 cup Salted Cocktail Peanuts, roughly chopped

Stir nuts gently while toasting to prevent scorching. Toast for 3 minutes, or until the peanuts become fragrant and slightly deeper in color. Remove from heat and allow to cool. Place evenly over top of pie, gently pressing into filling to form a top crust. Drizzle with additional melted chocolate if desired. Freeze for at least 4 hours before serving. Enjoy!

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Zucchini Grinders