Peanut Butter Pudding Pie Recipe

4 1 2
Peanut Butter Pudding Pie Recipe
Peanut Butter Pudding Pie Recipe photo by Taste of Home
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Peanut Butter Pudding Pie Recipe

Read Reviews
4 1 2
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

1 slice: 388 calories, 20g fat (10g saturated fat), 10mg cholesterol, 275mg sodium, 45g carbohydrate (33g sugars, 2g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Peanut Butter Pudding Pie in Taste of Home June/July 2003, p21

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MY REVIEW
lvarner User ID: 35803 236290
Reviewed Nov. 3, 2015

"This pie is fairly easy to make and so good! I sometimes use a chocolate crumb crust instead of the graham cracker crust. I've also made it using chocolate pudding mix instead of vanilla (I'm a chocolate fan!). The topping drizzled over top makes it nice enough for company!"

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