Peanut Butter Pie Recipe

I finally made a homemade peanut butter pie for our cabin weekend last month. I had one stipulation though, I didn't want to put cream cheese in it (because I don't like it) so I searched and searched and finally found one that I knew would be good. The crust is from Pioneer Woman, so you can use her whole recipe, but I stopped once I got the oreo cookie crust.

Oreo Cookie Crust from Pioneer Woman-
-Preheat Oven to 350 degrees. Throw 25 of the oreo type cookies into a food processor and pulse them until the white filling has completely incorporated into the chocolate.
-Melt four tablespoons of butter and drizzle it over the crumbs.
-Now, pour the crumbs into a pie pan and use your fingers (or the bottom of a dry measuring cup) to press the crumbs into the bottom and sides of the pan.
-Just pop it into the oven for 5 to 7 minutes, or until set. Remove the crust from the oven and let it cool completely.

Bob Evans Peanut Butter Pie
5 oz.pkg. Jell-O Instant Vanilla Pudding (large box)
2 cups cold milk
1-1/4 cups Peter Pan(other brands will ruin the pie) creamy peanut butter
9" prebaked pie shell of your choice (use a ready made, refrigerated crust, or you can bake your own), lightly browned
16 oz. Cool Whip, or store brand
Hershey's Chocolate Syrup (optional)
Peanuts, chopped (optional)

-Beat together pudding mix and cold milk in bowl until creamy, add thick peanut butter and beat until completely blended.
-Pour into baked pie shell, cover with generous layer of Cool Whip.
-Put in refrigerator for 1 hour until set.
-Remove and drizzle with your favorite chocolate syrup and crushed peanuts.
Chill 2 hours.