Chocolate Peanut Butter Pudding Pie

Name: Chocolate Peanut Butter Pudding Pie
Prep time: 15 min
Cook time: 22 min
Total time: 3 h 37 min
Yield: 8 servings
Ingredients: 15 graham crackers; 1 tablespoon light brown sugar; 7 tablespoons unsalted butter; 1 tablespoon gelatin; 1/3 cup water; 2/3 cup sugar; 1/3 cup cocoa powder; 1/4 cup cornstarch; 1/8 teaspoon salt; 3 cups milk; 3 ounces semisweet chocolate; 1/2 cup peanut butter; 2 teaspoons vanilla extract; peanut

User Reviews

5

12 reviews

Excellent

Prep Time
15 mins
Cook Time
22 mins
Additional Time
3 hrs
Total Time
3 hrs 37 mins
Servings
8 servings
Course
Dessert
Cuisine
American

Chocolate Peanut Butter Pudding Pie

Joshua Davis

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Chocolate Peanut Butter Pudding Pie tastes like a giant Reese's peanut butter cup but so much better! Made with thick and creamy pudding in a buttery, crisp graham cracker crust, this pie is sure to be a hit with your friends and family.

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Ingredients

Servings

For the crust:

15 graham crackers 230 grams, whole
1 tablespoon light brown sugar
7 tablespoons unsalted butter melted, 99 grams

For the chocolate peanut butter pudding:

1 tablespoon gelatin unflavored
1/3 cup water boiling
2/3 cup sugar 133 grams
1/3 cup cocoa powder 26 grams
1/4 cup cornstarch 32 grams
1/8 teaspoon salt
3 cups milk (1%, 2% or whole)
3 ounces semisweet chocolate chopped, 85 grams
1/2 cup peanut butter 135 grams, creamy
2 teaspoons vanilla extract

For topping:

peanut unsalted dry-roasted chopped

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Instructions

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For the crust:

Preheat the oven to 350°F.
In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. You should have about 1 3/4 cups. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate or springform pan. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

For the pudding:

Place the gelatin in a small bowl, add the boiling water, and stir until dissolved. Set aside.
In a medium saucepan, whisk the sugar, cocoa, cornstarch, and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
Remove from the heat. Add in the peanut butter and chocolate and stir until melted. Stir in the vanilla and reserved gelatin mixture. Pour the pudding into the pie crust. Garnish with the peanuts. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set, before slicing and serving. Store in the fridge, covered, for up to 3 days.