CopyCat Bob Evans Peanut Butter Pie

Let's Cook

1. Step 1.

   If you haven't already, bake your pie crust (or use a store-bought one) until it is lightly browned. Set it aside to cool completely before filling.

2. Step 2.

   In a large bowl, whisk together the pudding mix and cold milk until the mixture is creamy and smooth, about 2 minutes. Add 1/2 cup of the whipped topping and the peanut butter, then whisk again until completely blended and no streaks remain.

3. Step 3.

   Pour the pudding mixture into the cooled baked pie shell, spreading it evenly with a spatula. Cover the top with a generous layer of the remaining whipped topping, smoothing it to the edges.

4. 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: have your chocolate syrup and crushed peanuts ready.

5. Step 5.

   Remove the pie from the freezer and drizzle the top with chocolate syrup, then sprinkle with crushed peanuts. Cover the pie loosely and refrigerate for at least 2 hours to chill thoroughly before serving.