This peanut butter pudding pie is pretty enough to serve to company... if your family doesn't get to it first! No one can resist a sweet piece of this creamy chocolate and peanut butter dessert. —Valerie Sisson, Norton, Ohio
Peanut Butter Pudding Pie Recipe photo by Taste of Home
In a saucepan, whisk milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in peanut butter chips until melted. Pour into crust. Cover and refrigerate until set, 3-4 hours.
Spread whipped topping over pie. In a microwave-safe bowl, melt chocolate chips and shortening; cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
Peanut Butter Pudding Pie Tips
How can you make peanut butter pudding pie your own?
There are plenty of ways to customize peanut butter pudding pie. Instead of using vanilla pudding mix, you could use chocolate or cheesecake mix instead. Or, swap out the graham cracker crust for an Oreo crust, shortbread crust, or regular pre-baked pie crust. Get more inspiration from other pies that start with pudding mix.
Can you use homemade whipped cream instead of whipped topping?
Feel free to use homemade whipped cream instead of store-bought whipped topping when making peanut butter pudding pie. Just know that it may not last for quite as long—so eat it up quickly!
How far in advance should you make peanut butter pudding pie?
The peanut butter pudding in this recipe needs to set for 3 to 4 hours before it’s covered with whipped topping, so plan to make it at least that far ahead of serving the pie. However, if you want to make the pudding the night before, that can work, too. Just make sure not to add the whipped topping until soon before serving.