Butter Cream Pie (Print Version)
# Ingredients:
01 -
1 ready-made 9-inch crust for pies.
02 -
Half a cup of powdered sugar.
03 -
1/4 cup smooth peanut butter.
04 -
One small box (3.4 oz) of instant vanilla pudding mix.
05 -
1 and a half cups milk.
06 -
Half a cup of peanut butter, creamy style.
07 -
1 cup of whipped topping, like Cool Whip.
08 -
2 cups whipped cream or 8 oz of Cool Whip.
# Instructions:
01 -
Combine peanut butter and powdered sugar until crumbly. Make small pieces that look like peas. Save half for topping.
02 -
Whisk together the milk, pudding mix, and peanut butter. Stir continuously for 2 minutes until thickened. Check for chunks. Gently fold in 1 cup of whipped cream.
03 -
Scatter half the peanut crumble inside the crust, then pour in the filling. Spread it evenly. Cover with whipped cream. Let it cool in the fridge for 2 hours. Add the rest of the crumble before serving.
# Notes:
01 -
If using natural peanut butter, stir it well first.
02 -
Homemade whipped cream tastes amazing but doesn't keep as long as Cool Whip.
03 -
Good for 3-4 days in the fridge.
04 -
Freezing is fine, but the texture might shift.