Because A doesn’t like sweet peanut butter, I have to time any peanut butter dessert making to when we have visitors. Or else face having to finish a whole dessert by myself. So when we had friends visiting us the weekend of the 4th, I jumped on the chance to make this peanut butter pie that I had been craving.
It’s a super easy recipe (like Cool Whip-instant pudding easy) that you can throw together in minutes and if you’re a fan of peanut butter and chocolate, you’ll find yourself failing at self-control.
The thing that makes this pie unique is the peanut butter layer mixed with the crust. Once refrigerated and after being allowed to set, the two layers meld into one smooth and creamy layer. And in fact, you can barely make out two separate layers in these photos.
FOUR LAYER PEANUT BUTTER CHOCOLATE PIE
1/2 c flour
4 T butter
4 oz cream cheese
1/4 c + 2 T peanut butter (creamy or crunchy)
16 oz cool whip
1/2 c powdered sugar
4 1/2 servings instant chocolate pudding mix
1 1/4 c + 2 T milk
1/2 Heath bar, crumbled
Mix flour and butter together in a small bowl. Press on to the bottom of a 9″ pie plate. Bake at 350F for about 15 minutes or until golden. Cool.
In a separate bowl, combine cream cheese, peanut butter, 1 c cool whip and powdered sugar. Set aside.
In a small bowl, mix chocolate pudding mix with milk and allow to set.
Once crust has cooled, top with peanut butter mixture and spread evenly. Next, top with chocolate pudding.
Finally, spread leftover cool whip from the 16 oz container over pie, smoothing cool whip evenly across. Sprinkle with Heath bar crumbles and refrigerate for a few hours before serving.
*recipe from a family friend