- 2 packages (3 ounces each) cook-and-serve vanilla or chocolate pudding
- 4 cups milk
- 1/2 cup creamy peanut butter
- 3/4 cup confectioners' sugar
- 1 pastry shell (9 inches), baked
- Whipped cream
- In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top. Yield: 6-8 servings.
Reviews for Peanut Butter Pie
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"Made it with chocolate pudding and loved it. It is rich, like all peanut butter pies are. Will make this again."
"The directions don't go along with the ingredients or the reviews: It calls for a pastry shell but refers to "crumbs" being set aside for the topping??? Reviewer talk about "peanuts" but that is not consistent with the recipe either. I really like that this is one peanut butter pie recipe that is actually far lower in calories than all others!"
"A five-star pie for sure! I always use the chocolate pudding in this, and sometimes up the chocolate factor even more by using chocolate whipped cream on top instead of regular. It reminds me of a pie our family has enjoyed at a New England truck stop. I just adapted this recipe this week to make a layered dessert in a 13x9 pan rather than a pie, to make more servings. It turned out great! I agree with a previous reviewer -- it should chill at least 4 hours for the best flavor and consistency."
"I just love this recipe. It is quick and easy but tastes so good, especially to a peanut butter like me. I will sometimes drizzle chocolate sauce over each slice just before serving. I also have made a banana-PB variation of this pie by substituting banana pudding mix for the vanilla or chocolate and also adding slices from 2 peeled bananas to the bottom of the baked pie shell.I always chill it at least 4 hours (if not longer) before serving in order to make sure that it is well set and slices nicely.The crumb filling/topping of this pie is so good!"
"My husband and I really like this pie. I do not add the peanuts though."