Easter Peanut Butter Pie

Easter Peanut Butter Pie

 #Easter #Peanut #Butter #Pie

Yield: 8
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes
5.0 Stars (1 Reviews)

Ingredients

• Nilla Wafer Crust
• 60 Nilla Wafers
• 1/4 cup granulated sugar
• 1/3 cup butter, melted
• Peanut Butter Filling
• 1 ( 8 oz.) package cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 ½ cups whipped topping, thawed (this half a tub of whipped topping)
• Topping
• 1 ½ cups whipped topping, thawed (the other half of a tub of whipped topping)
• 5 Nilla Wafers, roughly crushed in a plastic bag
• 15 candy-coated milk chocolate egg candies

Instructions

1. Crust
2. Preheat oven to 350F. Spray a pie plate with non-stick cooking spray and set aside.
3. Pulse Nilla Wafers in a food processor until it fine.
4. Add crumbs to a medium bowl and combine with butter and sugar.
5. Bake the pie crust for 10 minutes or until the edges begin to turn golden brown. Let the crust cool completely before filling.
6. Filling
7. 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.
8. Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. Sprinkle with the peanut butter crumbs.
9. Chill for a minimum of 4 hours or overnight.
10. Topping
11. 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.
12. Sprinkle the roughly crushed Nilla Wafers in the middle of the pie to give an impression of a nest. Add chocolate egg candies on top.

Nutrition Information: Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 948 Total Fat: 68g Saturated Fat: 34g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 131mg Sodium: 628mg Carbohydrates: 76g Fiber: 2g Sugar: 52g Protein: 15g

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