Peanut Butter Pie

Channel 5’s Talk of the Town with Meryl Rose:

I had a great time preparing this super easy Peanut Butter Pie on Channel 5’s Talk of the Town today. This is my go-to dessert for casual dinners, Saturday lunch with the family, or a last-minute potluck dinner contribution. Using ingredients you most likely keep on hand all the time, this pie can be thrown together in minutes!


Watch me make this pie live on Nashville’s Talk of the Town by clicking here




Here’s all you need to do:

1 ready-to-bake pie crust (I use Pillsbury)

1 – 3.4 ounce box Jello Instant French Vanilla Pudding

2   cups cold milk

½ cup peanut butter

1 cup confectioner’s sugar

1 -1.5 ounce bar of milk or dark chocolate

1- 8 ounce carton Cool Whip topping, or 1 can Reddi-Wip whipped cream

  1. Bake the pie shell according to directions for a filled pie. Allow to cool.
  2. Place confectioner’s sugar and peanut butter in a medium size bowl. Using your fingers, work the sugar into the peanut butter, rolling it through your fingers until crumbly and no longer sticky. Measure 3 tablespoons of this mixture and place in a small bowl to use as a topping.
  3. Sprinkle all of the peanut butter mixture (except the reserved topping) into the cooled pie shell.
  4. In a medium size bowl, combine pudding mix and milk. Beat using a hand mixer or whisk for 2 minutes. Immediately pour the pudding over the peanut butter mixture in the pie shell.
  5. Refrigerate one hour.
  6. Using a vegetable peeler, shave the chocolate bar into long curls. Chill until ready to serve.
  7. Just before serving, spoon the Cool Whip over pudding, completely covering the pie. Using the back of a spoon, create little peaks over the entire surface.
  8. Sprinkle the reserved peanut butter topping over whipped topping. Garnish with chocolate curls.
  9. Serve cold, and refrigerate remaining pie for up to two days.



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