Easter Peanut Butter Pie
A no-fuss peanut butter pie on a vanilla wafer crust, topped with fluffy whipped topping and candy-coated chocolate eggs for Easter.
Servings 8
Ingredients
Vanilla Wafer Crust
- 60 vanilla wafers
- ¼ cup granulated sugar
- ⅓ cup butter melted
Peanut Butter Filling
- 1 package cream cheese 8 ounces, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1½ cups whipped topping thawed (this half a tub of whipped topping)
Topping
- 1½ cups whipped topping thawed (the other half of a tub of whipped topping)
- 5 vanilla wafers roughly crushed in a plastic bag
- 15 candy-coated milk chocolate egg candies
Instructions
- Crust
- Preheat oven to 350F. Spray a pie plate with non-stick cooking spray and set aside.
- Pulse vanilla wafers in a food processor until it fine.
- Add crumbs to a medium bowl and combine with butter and sugar.
- Bake the pie crust for 10 minutes or until the edges begin to turn golden brown. Let the crust cool completely before filling.
- Filling
- In a medium bowl beat the cream cheese and the peanut butter until well blended and smooth. Add the powdered sugar and beat until well blended. Gently fold in 1½ cups of the whipped topping just until combined.
- Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. Sprinkle with the peanut butter crumbs.
- Chill for a minimum of 4 hours or overnight.
- Topping
- Use remaining whipped topping, about 1½ cups, to spread over the top of the pie. I usually leave a small border of peanut butter filling visible.
- Sprinkle the roughly crushed vanilla wafers in the middle of the pie to give an impression of a nest. Add chocolate egg candies on top.
Nutrition
Serving: 1slice | Calories: 948kcal | Carbohydrates: 76g | Protein: 15g | Fat: 68g | Saturated Fat: 34g | Cholesterol: 131mg | Sodium: 628mg | Fiber: 2g | Sugar: 52g