This Peanut Butter Pie is soo darn delish AND soo easy to make ANNNND I will now ALWAYS have Oreos on hand. (husband is not fighting me on this!)
Start off with a couple Oreos-probably 30 or so. Give them a good crush. I used a mini food processor, however a Ziploc and a rolling pin would work great.
Anyway you do it, make it look like this.
Okay so this was totally a slip up. I just wasn't thinking. But you can take some shortening and melt it. You just a need a little something to make the crumbs stay together on a pie shell.
Add this butter/shortening to the cookie crumbs.
Now when I make this again (and I will!) I won't use this deep of a pie plate, however husband got this beautiful pie plate for me and I hadn't used it yet.
Now you will need to make the Pie part. When using powdered milk to make pudding you need to use less water or it doesn't set up. I made about 2.5 cups of milk. I made the jello pudding with 1/2 of the water suggested and had the other milk to work with. Once the pudding is set up a little bit add some peanut butter. This is really just up to you as to how peanuty you want it. I started with 1/2 of a cup but ended up added 1/2 more.
Mix your powdered milk with water.
Add in the pudding.
Add in the peanut butter and combine well. I had already added some peanut butter in this picture and the pudding was too thick so I added more milk.
This is how it looks once all combined.
Pour into pie shell. YUM! Refrigerate for at least 4 hours to allow it to set up. It will more firm.
When I was at the store getting the Oreos for this I had what I think was one of more brilliant ideas. Refrigerator pie + Magic Shell = Deliciousness!!!!!! After the pie had been in the fridge for 4 hours, I added the Magic Shell and put it in the freezer. This is optional, but if you have it on had I would Really recommend it. Enjoy!!!
- Crush Oreos and press into pie shell.
- Make milk with powdered milk and water.
- Combine pudding with less milk.
- Add peanut butter and mix well.
- Pour into pie shell and refrigerate.
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