Peanut Butter Pudding Pie Recipe

Peanut Butter Pudding Pie Recipe photo by Taste of Home

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This pie is pretty enough to serve to company...if your family doesn't get to it first! No one will be able to resist a sweet piece of this creamy chocolate and peanut butter dessert.—Valerie Sisson, Norton, Ohio

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Peanut Butter Pudding Pie Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup peanut butter chips
1 graham cracker crust (9 inches)
2-1/2 cups whipped topping
1/3 cup milk chocolate chips
1 teaspoon shortening

Directions

In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set.
Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 388 calories, 20 g fat (10 g saturated fat), 10 mg cholesterol, 275 mg sodium, 45 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Peanut Butter Pudding Pie in Taste of Home June/July 2003, p21