Does anyone have a peanut butter pie recipe that doesn't use cream cheese (no bake)?

Oh my goodness! Thanks for asking! I just made this pie for a potluck and not only was it extremely easy, but it was recieved better than my homemade coconut cream pie.

Peanut butter crumb pie:

-1/2 cup PB

-1 cup confectioner's sugar

-1 package sugar free vanilla jello

-1 3/4 cup milk

-9 inch baked pie crust

-homemade whiped cream

Make pudding mix with milk

Make PB crumbs with Pb and sugar

spoon half of crumbs on bottom of pie crust followed by all the pudding an another layer of PB

top pie with whipped cream, garnish with pb crumbs and refrigerate

*variations:

layer in some bananas

use chocolate pudding instead

garnish with banana slices and/or chocolate drizzle along with PB crumbs

This is my standard recipe for my favorite dessert. Part of the reason it's my favorite is because it's really versatile. Peanut butter is one of the versions that you can make. I usually layer it with chocolate because my husband loves the two together.

This recipe is for a 9x12 pan but it's easily cut in half for a regular pie tin or make two half recipes and layer them.

Pudding Fluff – The Basic Recipe is great but there are several variations.

2 cps milk

2 sm box of Jell-o Instant Pudding any flavor you choose

16 oz container of Cool Whip

Graham Cracker or Oreo Cookie Crust depending on what goes best with the flavor of pudding you choose

Get the Cool Whip open and ready to go. Put the milk in a mixing bowl, add the pudding mix. Whisk until blended and add the Cool Whip as quick as you can so the milk mixture doesn’t get lumpy. Scoop into the graham cracker or Oreo crust and refrigerate. This is also good frozen as a refreshing summertime treat.

Peanut Butter version - Use Vanilla pudding as the base. Warm 1 cp of smooth peanut butter in the microwave to make it a bit easier to stir into the milk. Whisk the warm pb into the milk until it's well blended. Whisk in the pudding mix and Cool Whip as described above.

Ingredients Crust: • 1 cup reduced-calorie vanilla wafer crumbs (about 30 cookies) • 2 tablespoons butter or stick margarine, melted and cooled • 1 large egg white, lightly beaten • Cooking spray Filling: • 2/3 cup sugar • 3 1/2 tablespoons cornstarch • 1/4 teaspoon salt • 1 1/3 cups 1% low-fat milk • 2 large eggs, lightly beaten • 2 tablespoons creamy peanut butter • 1 teaspoon vanilla extract • 2 1/2 cups sliced banana • 1 1/2 cups frozen reduced-calorie whipped topping, thawed Preparation 1. Preheat oven to 350°. 2. To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack. 3. To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly. 4. Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling.