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Peanut Butter Pudding Pie

 Peanut Butter Pudding Pie
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
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.