Ingredients
8
8 servings
- •¾ cup confectioners' sugar
- •⅓ cup peanut butter
- •1 baked (9-inch) pie crust
- •2 cups milk
- •½ cup white sugar
- •⅓ cup all-purpose flour
- •2 egg yolks, beaten
- •⅛ teaspoon salt
- •2 teaspoons butter
- •1 teaspoon vanilla extract
- •1 (4 ounce) container frozen whipped topping, thawed
Instructions
- Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutritional Facts
Per 8 servings
- Calories: 389
- Carbohydrate: 47g
- Fat: 20g
- Fiber: 2g
- Protein: 8g
- Sugar: 31g
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