peanut butter pie
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Peanut Butter Pie

peanut butter pieThe pie

For this recipe, you need a pre-baked pie crust, pudding, and Cool whip or whipped cream topping. You’ll also need smooth peanut butter and powdered sugar. That sums it up!

This pie is best (of course) if you use homemade pudding. You can always used instant or cooked pudding from “a box” if you are in a pinch for time. A recipe for homemade pudding is linked below.

The crust

For this peanut butter pie, you’ll need a regular pie crust, and one that is pre-baked. It can be a homemade crust or you can “cheat” and use a store-bought crust. Bake it according to the directions on the package.

The crumbs for peanut butter pie

Mix together creamy peanut butter and confectioners sugar. The amount of sugar you use depends on how sweet you want things to be. I prefer less sugar because the peanut butter already has sugar in it; yet you need to have crumbs for this pie! You just don’t want the crumbs to make your peanut butter pie too sweet.

The pudding

peanut butter pie

Make the pudding in this recipe according to the directions. Once the crust and the pudding are cool, add the pudding to the pie shell on top of the peanut butter crumbs.

Let it sit until it’s cool and set.  Sprinkle some peanut butter crumbs on top of the pudding. Spoon Cool whip over the entire top.

Refrigerate until ready to serve.

peanut butter pie

Peanut Butter Pie

My Windowsill
Pudding, peanut butter with confectioner's sugar and a pre-baked crust. Easy to assemble and a favorite for peanut butter lovers anywhere.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings


  • Pre-baked pie crust
  • Pudding Vanilla - Instant or Cooked. Recipe in link.
  • 1/4 cup creamy peanut butter - or more
  • 1/4 cup confectioners sugar - or more
  • Cool whip for topping


  • Pre-bake pie crust and cool completely
  • Make pudding according to directions. Let cool
  • Mix peanut butter and confectioners sugar together until crumbly. (I use less sugar).
  • Spread 3/4 of crumbs in bottom of cooled pie crust; save enough for garnish
  • Spread cooled pudding on top of crumbs in the pie crust
  • Sprinkle remaining crumbs on top OR sprinkle half of the remaining crumbs on top
  • Top with Cool Whip
  • Sprinkle the rest of the crumbs on top of the Cool whip.
  • Refrigerate until ready to serve.

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