Recipe
Dessert
Double Peanut Butter Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee bakery peanut butter cookies, finely crushed | ||
| ¼ c. Hy-Vee granulated sugar | ||
| 2 tbsp. Hy-Vee butter, melted | ||
| 1 (3.4 oz) pkg Hy-Vee instant vanilla pudding mix | ||
| 1 ½ c. Hy-Vee skim milk | ||
| ½ c. Hy-Vee creamy peanut butter | ||
| Thawed Hy-Vee whipped topping and crushed Hy-Vee bakery peanut butter cookies, for serving |
Directions
- Preheat oven to 375 degrees.
- Combine crushed cookies, sugar and butter and press firmly onto bottom and up the sides of a 9-inch pie plate. Bake for about 8 minutes or until edges start to brown. Cool completely before filling.
- Prepare pudding according to package directions using 1-1/2 cups milk. Whisk peanut butter into pudding. Spread in cooled pie crust. Cover and refrigerate for at least 3 hours. Serve with whipped topping and crushed cookies, if desired.