Ingredients
1 pre-made graham cracker pie crust
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 cup milk
1 package (3.4 oz) instant vanilla pudding mix
Instructions
In a medium bowl, combine peanut butter and powdered sugar, mixing until crumbly. Set aside half of the mixture for topping.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the heavy cream and vanilla extract and continue to beat until the mixture is light and fluffy.
Spread half of the peanut butter crumbles evenly in the bottom of the graham cracker crust.
In a separate bowl, whisk together the milk and vanilla pudding mix until thickened. Fold the pudding mixture into the cream cheese mixture until well combined.
Pour the filling over the peanut butter crumbles in the crust. Top with the remaining peanut butter crumbles.
Chill in the refrigerator for at least 4 hours before serving.
Notes
– Use natural peanut butter for a less sweet pie.
– Chill overnight for best consistency.
– For a dairy-free version, use coconut cream and dairy-free cream cheese.
Nutrition
Calories: 380 kcalSugar: 20gFat: 28gCarbohydrates: 30gFiber: 1gProtein: 7g
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