Peanut Butter Pudding Pie

I just love to keep a cold pudding pie in the fridge during the summer. It’s usually banana cream pie or French silk pie, but lately I’ve been loving this peanut butter pudding pie. I’m big into peanut butter, what can I say? And when peanut butter is coupled with vanilla pudding, smoothed into a graham cracker crust, and finished with whipped cream and milk chocolate drizzle, it becomes a peanut butter and chocolate dessert that will quickly disappear. Save this one to serve as a barbecue dessert or to sneak a slice from the fridge whenever the craving strikes.

Peanut Butter Pudding Pie Ingredients

• Milk: While we suggest 2% milk, you can also use whole milk in this pie.
• Cook-and-serve vanilla pudding: This vanilla pudding peanut butter pie must be made with cook-and-serve pudding mix, not instant pudding mix. Cook-and-serve pudding is activated by heat it, which also melts the peanut butter chips. Instant pudding mix stays cold and cannot melt the peanut butter chips.
• Peanut butter chips: Most grocery stores carry peanut butter chips in the baking aisle. If you’re unsure whether your local grocery store does, call ahead and ask. Peanut butter chips are also available online. There are lots of recipes that use peanut butter chips, so save your leftovers for one of those desserts.
• Graham cracker crust: Whip up your own homemade graham cracker crust or keep things easy with a premade one. I just love how much texture graham cracker crust pies have!
• Whipped topping: Let the frozen whipped topping thaw in the fridge for a few hours before adding it to the peanut butter pie with pudding.
• Milk chocolate chips: We’ll melt the milk chocolate chips down with shortening to create a lovely chocolate drizzle for the top of the pie.
• Shortening: Mix shortening with the melted chocolate chips to add a little viscosity and shine to the drizzle.

Directions

Step 1: Cook the pudding

In a saucepan, whisk together the 2% milk and cook-and-serve pudding mix. Cook and stir the mixture over medium heat until it comes to a boil.

Step 2: Add the peanut butter chips

Reduce the heat to low, then stir in the peanut butter chips until they’re melted into the pudding.

Step 3: Chill the pudding layer

Pour the peanut butter pudding into the graham cracker crust. Cover the crust with storage wrap so the pudding doesn’t form a skin, and refrigerate it until it’s set, three to four hours.

Step 4: Add the whipped topping

Remove the storage wrap from the pie, then spread on the thawed whipped topping.

Step 5: Drizzle with melted chocolate

In a microwave-safe bowl, melt the chocolate chips and shortening, and mix them together until combined. Cool the mixture at room temperature for five minutes. Drizzle the melted chocolate over the topping. Pop the pie back into the fridge so it can chill until you’re ready to serve it.

ELLIE CROWLEY FOR TASTE OF HOME

Peanut Butter Pudding Pie Variations

• Use a different crust: No need to stick with a graham cracker crust here. Feel free to use a chocolate crumb crust, Oreo pie crust, shortbread crust or a regular prebaked pie crust. If choosing the latter, make it easy on yourself with one of the best store-bought pie crusts.
• Change the pudding: Instead of using vanilla pudding mix, you could use chocolate, banana or cheesecake mix. If you still want to add in the peanut butter chips, just make sure the pudding mix is cook-and-serve, not instant, so the chips can melt into the warm pudding. Otherwise, feel free to use instant pudding mix and follow the directions on the box for preparation.
• Add more peanut butter flavor: Peanut butter lovers can enhance this pie with their favorite flavor by drizzling peanut butter on top of the whipped topping, or by finishing it with crushed peanuts. You could also drizzle natural peanut butter (it’s more liquid and easier to drizzle than regular peanut butter) over the cooled pudding before the whipped topping goes on.

How to Store Peanut Butter Pudding Pie

Store peanut butter pudding pie in the fridge for up to three days. I recommend covering it, as pies with pudding mix and whipped topping can absorb lingering fridge smells.

Can you freeze peanut butter pudding pie?

No, it’s not recommended to freeze peanut butter pudding pie. The pudding will not thaw well from frozen, and will leave the pie watery and gritty.

Can you make peanut butter pudding pie ahead of time?

Yes, you can (and should!) make peanut butter pudding pie ahead of time. The peanut butter pudding in this recipe needs to set for three to four hours before it’s covered with whipped topping, so plan to make it at least that far ahead. However, if you want to make the pudding the night before, that can work, too. Just make sure to add the whipped topping right before serving.

Peanut Butter Pudding Pie Tips

ELLIE CROWLEY FOR TASTE OF HOME

Can you use nondairy milk to make peanut butter pudding pie?

Yes, you can use nondairy milk to make the pudding for peanut butter pudding pie, but keep in mind that it will affect the texture a bit. While nondairy milk alternatives work with cook-and-serve pudding mix (which is called for in this recipe), it’s not recommended to use them with instant pudding mix. If you decide to use instant pudding mix and omit the peanut butter chips (since they won’t melt in instant pudding), only use cow’s milk to activate the instant pudding mix.

Can you use homemade whipped cream instead of whipped topping?

Yes, you can 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 do you cut perfect slices of peanut butter pudding pie?

To cut perfect slices of peanut butter pudding pie, run a sharp chef’s knife under hot water, then carefully wipe away the water with a clean tea towel. Make the first cut, then run the knife under the hot water again, repeating the process. Yes, it’s a bit tedious, but all your slices will look perfectly presentable.