Peanut Butter Pudding Pie
User Reviews
4.8
Peanut Butter Pudding Pie
Description
This Peanut Butter Pudding Pie begins with a pre-baked 9-inch pie crust, which serves as a crisp base. A blend of creamy peanut butter and powdered sugar is crumbly but flavorful; a portion of this mixture is sprinkled into the crust bottom and reserved for topping. Instant vanilla pudding is prepared with 2% milk to set within the crust, providing a smooth, sweet layer.
After the pudding sets for a few minutes, whipped topping is spread evenly over the pie for lightness and creaminess. Finally, the remaining peanut butter crumb mixture is sprinkled on top as garnish. This layering results in a dessert combining nutty richness with vanilla creaminess and a tender crust.
The pie can be served immediately or chilled for a few hours before serving. It should be stored in the refrigerator, and freezing is not recommended to maintain texture.
Ingredients
- 1/2 cup peanut butter creamy
- 3/4 cup powdered sugar
- 1 pie crust or use your favorite pie crust recipe, pre-baked, 9 inch
- 1 instant vanilla pudding mix 3.5 ounces, small package
- 2 cups milk 2%
- 8 ounces whipped topping
Instructions
- In a small bowl, crumble together the peanut butter and powdered sugar. Sprinkle 3/4 of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie. 1/2 cup creamy peanut butter, 3/4 cup powdered sugar, 1 9" pre-baked pie crust
- In a small bowl, mix one small package of vanilla instant pudding with the two cups of milk. Whisk until smooth. 1 small package vanilla instant pudding, 2 cups 2% milk
- Pour the pudding over the crumbled peanut butter mixture in the pie shell. Allow the pudding to set for 5 minutes.
- Spread the whipped topping over the pudding and then sprinkle the remaining peanut butter crumbs on top. 8 ounces whipped topping
- Cover loosely and store the pie in the refrigerator. You can serve right away, or chill for 3-4 hours.
Notes
- Calorie counts are estimates and may vary by brand of ingredients used.
- Store bought or homemade pre-baked pie crust can be used; graham cracker crust is an alternative for added flavor.
- The pie can be made up to two days in advance and refrigerated to allow flavors to meld.
- Freeze storage is not recommended as it may affect texture and quality.
- For accurate nutrition, consult a professional as ingredients vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 159g | |
| Calories | 331kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 205mg | 9% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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