This pie is VERY peanut buttery! It doesn't have to be crunchy, but it's good that way. I love the combination of the different layers (both their taste and texture) in this heavenly pie. Plus, and this is a BIG plus for me, it's simple! Oh, and it is a pretty little pie, too! (Cook time listed is for chilling.)

Ingredients

graham cracker pie crust↗2
cups crunchy peanut butter↗1 1⁄2
boxes sugar-free instant chocolate pudding mix2
cups skim milk↗3
ounces non-dairy whipped topping12
cup peanuts, finely chopped↗1⁄4

Step-by-step instructions

1
Measure peanut butter into a bowl.
2
Heat peanut butter in microwave for 20 seconds.
3
Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
4
Let remaining peanut butter (approx 1/2 cup) cool.
5
Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
6
Divide pudding mixture in half and pour one half over each pie.
7
Mix whipped topping and remaining peanut butter until blended.
8
Spread one half of whipped topping mixture over each pie.
9
Sprinkle peanuts on top of pies.
10
Refrigerate 1 hour or until well-chilled.
11
Serve and ENJOY!

Source: food.com

Original recipe ↗

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