Donna Umensetter's Peanut Butter Pie
- HOMEMADE PIE CRUST:
- 2 cups of flour
- 1 teaspoon salt
- Three-fourths cup butter-flavored Crisco
- 5 teaspoons ice water
- PEANUT BUTTER SPRINKLES:
- 1 cup of confectionary sugar
- One-fourth cup creamy peanut butter
- PEANUT BUTTER PIE FILLING AND TOPPING:
- 2 small (3.9-ounce) boxes instant vanilla pudding
- Two and one-half cups whole milk
- 2 tablespoons creamy peanut butter
- 1 (8-ounce) carton Cool Whip
HOMEMADE PIE CRUST:
Mix the flour, salt and Crisco until the mixture forms beads. Add the ice water slowly, one teaspoon at a time, and mix until smooth. Roll out the dough and place in a pie pan. Using a fork, make holes into the sides and bottom of the dough. Bake at 350 degrees for 10 minutes. Set aside to cool.
PEANUT BUTTER SPRINKLES:
Mix the ingredients until they form into small beads. Set aside.
PEANUT BUTTER PIE FILLING AND TOPPING:
Set the Cool Whip aside. Combine the instant vanilla pudding and milk and stir until thickened. Add the peanut butter and stir until it is blended smoothly into the pudding. Divide set-aside peanut butter sprinkles into three equal portions. Pour one-third of the sprinkles into the pie shell, and spread evenly. Spoon one-half of the pudding into the pie shell. Spread one-third of the sprinkles over the layer of the pudding. Spoon the rest of the pudding into the pie shell. Spread the Cool Whip evenly over the top. Spread the remaining portion of the sprinkles over the Cool Whip topping, in a decorative, swirling pattern. Refrigerate the pie for 3 to 4 hours before serving.
PLEASE NOTE: When the sprinkles are made by mixing powdered sugar and peanut butter, the resulting sprinkles are pure white rather like pebbly colored. The sprinkles turn brown when they are added to the pie and begin to absorb moisture. Someone trying the recipe for the first time might expect the sprinkles to turn brown immediately, and would fear they'd made a mistake.
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