Peanut butter pudding pie, kissed the girls & made them cry!.
One of my favorite shows, TLC Man vs. Food!! featured a restaurant in Sarasota FL. It’s called Yoder’s, its a family owned amish restaurant and they are known for their from scratch pies. He featured their peanut butter cream pie and i thought of my boyfriend. He loves peanut butter!!!! me… i’m not a crazed fan. so on our next trip to tampa we made a pit stop. Filled our stomachs with delish mashed potatoes, corn, and pan fried chicken. it was so good! of course we had desert. He got the peanut butter pie, i got pecan.
I, as always, had to have a taste of what he is eating. Boy, did i wish we could trade pies!! i was surprised, it was refreshing, not too peanut butter-ish, crisp crust, and oh so good. so i decided i would give it a try and recreate the recipe. i’ve made this pie twice already and it’s been a hit! now i don’t do anything from scratch in this pie. I hope to one day, but my 9-5 always has me looking for short cuts.
Peanut Butter Pudding Pie:
1 crunchy peanut butter jar (18oz)
1 ready made pie crust (any brand)
1 deep dish pie dish
1 bag powdered sugar
1 packet instant vanilla (or french vanilla) pudding
1 half pint of heavy cream
pie weights or rice
preheat oven to 325 degrees. bake pie crust (i sprayed my pie dish with pam butter before putting the pie crust, it prevents from it sticking). use pie weights so the center won’t bubble up during baking, or use rice. if you use rice as i did for the first time… use aluminum foil to line the inside of the pie. make sure you leave extra foil so it creates a rim, this will keep the rice from touching the crust and makes it easier for removal. bake the crust until it’s golden brown. You will notice that the center may not be golden, remove the rice or pie weights and bake until golden brown. remove from the oven and cool completely.
to prepare peanut butter crumbs: use as much peanut butter as you’d like. i used about half of the jar. start in small batches, like a spoon full of peanut butter. place it in a bowl and add powdered sugar, mix in circles, this will create the crumbs. Break apart the bigger crumbs and continue mixing. Once you mixed the batches place the crumbs in another bowl or a ziplock. You will need enough peanut butter for the bottom of the pie and the top over the whipped cream.
pudding: follow the package instructions of preparing the pudding. my package called for 1 1/4 cup of milk and mixed with the powdered pudding. i’ve prepared other puddings that called for it to be heated over the stove. cool before preparing pie.
whipped cream: pour the half pint of heavy cream into the mixer and mix at full speed for a few minutes until peaks form.
assemble: get cooled pie crust, add peanut butter crumbs till bottom is coated, add pudding make it a thick layer (usually one packet per pie), add whipped cream and then top off with more peanut butter crumbs. keep pie in the fridge until ready to serve. continue to cool after everyone has had a slice, if you leave it out it will begin to melt.