Ingredients
For the crust::
- 15 whole graham crackers (230 grams)
- 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
Directions
For the crust:
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Preheat the oven to 350°F.
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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:
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Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
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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.
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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. Slice and serve! Store in the fridge, covered, for up to 3 days.
Recipe Notes
I've made this recipe using unsweetened almond milk with success. The resulting texture isn't quite as rich or smooth, and the pie started to weep and become soggy more quickly. If using almond milk, serve within 2 days.
This looks incredibly rich and creamy and delicious!
Do you recommend using Skippy-type peanut butter over natural peanut butter? I’m wondering if there would be a textural difference in the pie depending on whether a baker were to use the more processed pb vs. the more natural.
I used a “natural” peanut butter but one that doesn’t require stirring. As long as there’s not an excess of oil in the peanut butter you add to the recipe it should be fine!
May the peace, mercy and blessings of Allah be upon you.
Actually, I would like to ask about using Gelatin (I cannot use it). Can I replace it by something else? I have another question (Sorry) is about the difference between the white sugar and the light brown sugar?
May Allah reward you (with) goodness.
I can’t wait to make this. Can I just use chocolate instant pudding mix, then add the peanut butter to that? It’s all I have in the house.
I’ve never tried that so I can’t say.
Can you substitute the milk for a dairy free substitute such as soy or almond milk?
The consistency of the chocolate batter looks incredible!!
I just tried to make this using dark cocoa and bittersweet chocolate because they were what I had on hand. Big mistake! Ick the filling was AWFUL! I tried adding more sugar, but then I think it got too sweet so I tried adding some instant coffee powder. I eventually gave up trying to fix it and just poured it in the crust. I’ll slather it in whipped cream and cross my fingers!
Wonderful idea to make a delicious cake. Will make it soon. Thanks for this idea!
Oh man!!! This is soooo good! And even better: with only small changes it’s vegan! Just use vegan butter, soymilk and agar agar!
Yay! Thanks for sharing 🙂
Hi, Tessa–
I noticed that you usually indicate the type of cocoa powder used in your recipes — natural unsweetened or Dutch process — but it is not specified in your Chocolate Peanut Butter Pudding Pie recipe. What is your preferred type of cocoa powder for this recipe? I’m thinking that either might work (depending on personal taste preference) due to the fact that leavening is not a concern in this recipe.
Thanks for everything you do!
–Becky
Made this for Easter and used crushed up peanut M&M’s for the outer edge. Everyone loved it! Great flavor and texture. I used 2% milk. Definitely recommend for peanut butter lovers!!!
This will be my third time making this fabulous pie. It will now be on our dessert table for Thanksgiving. I use to go to a restaurant here in San Diego just to get a slice of their chocolate peanut butter pie to bring to my husband for a special treat. He now says this pie is better than the pie I use to get! That is saying a lot, because he is a pie snob 🙂
I’m telling you, this pie will change your life for the better!! Thank you Tessa for this!!
This makes me SO happy Jayne! So glad this pie is such a hit!
Becky Rudella — January 24, 2020 at 10:30 am
Hi, Tessa–
I noticed that you usually indicate the type of cocoa powder used in your recipes — natural unsweetened or Dutch process — but it is not specified in your Chocolate Peanut Butter Pudding Pie recipe. What is your preferred type of cocoa powder for this recipe? I’m thinking that either might work (depending on personal taste preference) due to the fact that leavening is not a concern in this recipe.
Thanks for everything you do!
–Becky
Tessa, I think you would probably answer my question something like this:
Natural Unsweetened and Dutch Process cocoa powders can be used interchangeably IF no baking powder or soda are called for in the recipe . . . with the understanding that Dutch Process cocoa will create a darker product with a more complex flavor; natural unsweetened cocoa powder is less acidic, has more chocolate flavor, and will create a lighter colored product with a fruitier flavor than Dutch process cocoa.
Therefore, because your Chocolate Peanut Butter Pudding Pie recipe does not require a leavening agent, the type of cocoa powder used is personal preference.
I’ve made notes from various recipes you have discussed, which is what led me to find the answer. However, if you happen to prefer a specific type of cocoa for this recipe, I would love to know.
Thanks again for sharing your baking wisdom!
–Becky
Hi Tessa,
Your pie looks so delicious. I wanted to know if it is possible to make the Pie without gelatin? Is gelatin necessary?
The gelatin is essential to thickening up the chocolate peanut butter pudding filling. I haven’t tried substituting it with anything else. If you do, please let me know how it goes! 🙂
Hello, this looks amazing! Do you definitely need the liquid gelatin?
Thank you, Livvy
The gelatin is essential to thickening up the chocolate peanut butter pudding filling 🙂
Should I use regular creamy peanut butter or the unsweetened peanut butter?
Hi Soujanya! Either should be fine, just make sure there’s not an excess of oil in the peanut butter that you add to the recipe. We used a “natural” peanut butter but one that didn’t require stirring.