Peanut Butter Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder + sugar

Dark chocolate has less sugar and can be healthier.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed option.

Add 2 1/2 cups of milk to a medium to large bowl.

Add the large box of instant vanilla pudding mix to the milk.

Whisk the milk and pudding mix together until combined.

Refrigerate the mixture for about 15 to 20 minutes until it thickens.

In a separate bowl, combine 1/2 cup of powdered sugar and 1/2 cup of peanut butter.

Mix the peanut butter and powdered sugar together with a fork until crumbly.

Set aside larger chunks of the peanut butter mixture for the bottom of the pie crust and save smaller crumbs for topping.

Spread the larger peanut butter mixture evenly on the bottom of the cooled pie crust.

Once the pudding has thickened, pour it over the peanut butter mixture in the pie crust.

Spread 8 ounces of whipped topping over the pudding layer.

Create peaks in the whipped topping with a spatula.

Sprinkle the reserved peanut butter crumble on top of the whipped topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens