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Easy Peanut Butter Cookie Crust Pie

photo by:kraft
The cookie crust made with crunchy peanut butter needed an equally yummy filling to balance out the deliciousness of this easy-to-make pie—so we made one!
25 min
3 hr 10 min
8 servings

What You Need

cup  PLANTERS Crunchy Peanut Butter
cup  sugar
oz.  BAKER'S Semi-Sweet Chocolate, divided
cups  JET-PUFFED Miniature Marshmallows
cup  milk
Tbsp.   finely chopped PLANTERS COCKTAIL Peanuts
tub  (7.4 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

HEAT oven to 350°F.

BEAT peanut butter, sugar and egg in large bowl with mixer until blended; press onto bottom and up side of 9-inch pie plate. Use fork to make cross-hatch design around edge.

BAKE 14 to 15 min. or until golden brown. Cool completely. Meanwhile, microwave 4 oz. chocolate, marshmallows and milk in large microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are completely melted, and mixture is well blended when stirred. Cool to room temperature.

ADD 2 cups COOL WHIP to chocolate mixture; stir gently just until blended. Spoon into crust; top with remaining COOL WHIP. Refrigerate 2 hours or until firm.

MEANWHILE, draw 7 (2-inch) stars on paper; place on baking sheet. Cover with waxed paper. Microwave remaining chocolate in microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec.; spoon into resealable plastic bag. Press out excess air, then seal bag. Cut small 1/8-inch piece off one bottom corner of bag; use to trace outlines of stars, then fill in centers. Sprinkle with nuts; refrigerate 10 min. or until chocolate is firm.

REMOVE stars carefully from waxed paper. Use to garnish pie just before serving.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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