This past week has been a roller coaster. We were given evacuation orders for our county due to Hurricane Matthew. We decided to evacuate the area, along with our four dogs and our neighbor’s dog in tow. There aren’t many people who are willing to take in THAT many pets when they allow people to stay in their home. Luckily, Jon’s Aunt Susan and Uncle Ron were more than willing to take us ALL in. We packed up our dogs and made the drive to the mountains of North Carolina and met up with Jon’s parents, whom also had to evacuate their home. We couldn’t have had a more peaceful place to stay while we were away from home.
We were able to go and visit Brasstown Bald Mountain while we were there, and we went to a great little barbecue restaurant for lunch. We ordered some of their peanut butter pie (which we decided to eat first-life’s too short to wait for dessert). It was so delicious; I was ready to lick the bowl!
So, in honor of of Susan and Ron for their AMAZING hospitality during Hurricane Matthew, we decided to make our own version of the peanut butter pie to remember our adventure. This recipe was created right in their very own kitchen!
The pie is silky smooth, with bits of peanuts throughout, with a sweet peanut butter taste! It is super-easy to make, and gets eaten quickly!
Ingredients:
1 large (5.1oz) package vanilla instant pudding, prepared according to package instructions
2/3 cup crunchy peanut butter
2 cups vanilla wafer cookies, such as Nilla Wafers
Prepared whipped cream
In a mixing bowl, prepare the vanilla pudding according to package directions and set aside to set.
In a separate bowl or zip-tight back, crush the vanilla wafer cookies. Put the crushed cookies in a single layer in a 9-inch pie dish.
Once the pudding has set, whisk in the crunchy peanut butter.
Spread the peanut butter pudding over the top of the crushed cookies.
Refrigerate for 1-2 hours to allow the peanut butter flavor to enhance the pudding. Top the pie or each serving with prepared whipped cream just before serving.
- 1 large(5.1 oz) package vanilla instant pudding, prepared according to package instructions
- ⅔ cup crunchy peanut butter
- 2 cups vanilla wafer cookies, such as Nilla Wafers
- Prepared whipped cream
- In a mixing bowl, prepare the vanilla pudding according to package directions and set aside to set.
- In a separate bowl or zip-tight back, crush the vanilla wafer cookies. Put the crushed cookies in a single layer in a 9-inch pie dish.
- Once the pudding has set, whisk in the crunchy peanut butter.
- Spread the peanut butter pudding over the top of the crushed cookies.
- Refrigerate for 1-2 hours to allow the peanut butter flavor to enhance the pudding. Top the pie or each serving with prepared whipped cream just before serving.
