CopyCat Bob Evans Peanut Butter Pie
15m prep 0s cook 3h ready
A copycat version of Bob Evans peanut butter pie with a creamy peanut butter and vanilla pudding filling in a prebaked crust, topped with whipped cream, chocolate syrup, and crushed peanuts.
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Ingredients
- 1 5 oz. pkg. Jell-O Instant Vanilla Pudding
- 2 cups cold skim milk (you could use any milk you like)
- 1/2 cup whipping cream, whipped
- 1-1/4 cup creamy peanut butter
- 1 prebaked pie shell of your choice (use a ready made, refrigerated
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Step 1.
In a medium bowl, whisk together the pudding mix and cold milk until the mixture is creamy and smooth, about 2 minutes. The pudding should start to thicken slightly.
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Step 2.
Add 1/2 cup of the whipped topping and the peanut butter to the pudding mixture. Whisk until completely blended and no streaks of peanut butter remain, about 1 minute.
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Step 3.
Pour the pudding mixture into the baked pie shell, spreading it evenly with a spatula. Then, cover the top with a generous layer of the remaining whipped topping, spreading it to the edges to seal.
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Step 4.
Place the pie in the freezer for 1 hour, or until the filling is set and firm to the touch. While the pie sets, you can prepare the garnishes by crushing peanuts if needed.
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Step 5.
Remove the pie from the freezer and drizzle with chocolate syrup, then sprinkle with crushed peanuts. Cover the pie loosely with plastic wrap or foil and refrigerate for at least 2 hours to allow the flavors to meld and the pie to thaw slightly before serving.
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