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Chocolate Peanut Butter Pudding Pie

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.

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

Ingredients

For the crust:
  • 15 (230 grams) whole graham crackers
  • 1 tablespoon light brown sugar
  • 7 tablespoons (99 grams) unsalted butter, melted
For the chocolate peanut butter pudding:
  • 1 tablespoon unflavored gelatin
  • 1/3 cup boiling water
  • 2/3 cup (133 grams) sugar
  • 1/3 cup (26 grams) cocoa powder
  • 1/4 cup (32 grams) cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk (1%, 2% or whole)
  • 3 ounces (85 grams) semisweet chocolate, chopped
  • 1/2 cup (135 grams) creamy peanut butter
  • 2 teaspoons vanilla extract
For topping:
  • Chopped unsalted dry-roasted peanuts

Instructions

For the crust:
    Cup of Yum
  1. Preheat the oven to 350°F.
  2. 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:
  1. Place the gelatin in a small bowl, add the boiling water, and stir until dissolved. Set aside.
  2. 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.
  3. 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.

Notes