Peanut Butter Pie

Preheat oven according to package directions to prebake an empty frozen pie shell. (Feel free to use your own crust. I use the frozen variety for convenience.)

While oven is preheating, slowly add the powdered sugar to the peanut butter until it has the texture of crumbs. More or less than 3/4 cup of powdered sugar may be required to achieve the desired consistency, depending on the humidity level that day. Once the crumb consistency is achieved, set aside.

Bake off the pie crust.

While the pie crust is baking, prepare the filling. In a large mixing bowl (I use a stand mixer), mix together the pudding mix and the milk until it reaches a thick pudding consistency. Gently fold in 1 cup of the non-dairy whipped topping into the pudding mixture.

After the pie crust has cooled completely, put 1/2 to 3/4 of the peanut butter crumbs into the bottom of the crust. Pour pudding/filling mixture over the crumbs, and then top with the remaining non-dairy whipped topping. After the topping has been smoothed over the filling, making sure that none of the filling is showing, sprinkle the remaining peanut butter crumbs on top.

Refrigerate pie for 1 1/2 to 2 hours before serving. Serve cold.