Peanut Butter Pie

Ingredients Lbs./Oz. Metric Volumetric Measure True %
MallowCreme® 1 pouch 2 lbs. (1 pouch) 1 pouch
Peanut Butter 0.9 oz. 14 oz. 1 1/2 cups
Whipped topping 1.8 lbs. 6 cups 6 cups
Sour cream 1.1 lb. 1 lb. 1 oz. 2 cups

Heat MallowCreme® to 140-150°F. In a clean bowl, add sour cream and peanut butter. Blend until smooth and lump-free. With mixer in 1st speed, slowly add heated MallowCreme and mix until smooth. Mix an additional 5 minutes in 2nd speed. Slowly mix in whipped topping, taking care not to over mix. If over-mixing occurs, the pie will be runny and not set up correctly. Scale off into 9″ graham cracker pie shells and refrigerate at least six hours before serving.

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