Creamy Peanut Butter Pie

This recipe comes to me from my good friend Stacey, and it came to her from her good friend (and mine) Courtney, and is just so good, that it had to passed from friend to friend.  So, now, I pass it to you!  Simple to make, semi-homemade, and just so yummy to eat!!!!

Peanut Butter Pie

Filling:

• 1 large box instant vanilla pudding
• 1 2/3 cups cold milk
• 1 cup peanut butter
• 16oz. heavy cream, whipped with 1 tablespoon sugar

(reserve ¼ of the whipped cream for the topping)

Crust:

• 35-40 oreos
• ½ cup butter, melted

Preheat oven to 350 degrees.  Crush oreos (I like to put mine in a gallon ziplock bag and beat with a rolling pin… but that’s just me… you can crush those babies any way you please!)  In a medium bowl, mix the crushed oreos with the melted butter.  Press this mixture into the bottom of a 9 x 13 pan or into 2 8” pie pans.  Bake for 8 minutes then cool completely.

Mix pudding and milk until pudding begins to set.  Mix in peanut butter.  Fold in ¾ of the whipped cream.  Spread mixture onto cooled crust.

Cover with remaining whipped cream.  Refrigerate for at least 1 hour.

You could top it with crushed oreos, shaved chocolate, chopped up peanut butter cups, etc.

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