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This Chocolate Peanut Butter Pudding Pie is going to be the new pie in your go-to dessert rotation!
Chocolate pudding pie has been a favorite of mine since childhood. It was one of the first pies I learned to make when I became interested in baking. While I’ve made some variations, I almost always prefer the standard recipe.
Or, so I thought – until I created this peanut butter version!
I think the reason I adore this Chocolate Peanut Butter Pudding Pie so much is because it maintains the texture of a classic pudding pie while adding a whole new level of deliciousness. I am such a texture person, so this means everything to me!
Of course, I also have an obsession with chocolate + peanut butter, so needless to say this pie all but vanished in our house.
If you’re anything like me, it won’t last long in your house either!
How to Make Chocolate Peanut Butter Pudding Pie
What Kind of Peanut Butter is Best for Pudding Pie?
- Use conventional creamy peanut butter for this recipe, such as Skippy or Jif.
- “Natural” peanut butter could result in a pie filling that will become oily and separated.
- If you must use natural peanut butter, make sure it’s extremely well stirred and smooth before using.
Can’t Have Peanuts? Use Almond Butter Instead!
- We haven’t tested this to verify, but you should be able to replace the peanut butter with the same amount of almond butter.
- Decorate the edges of the pudding pie with chopped unsalted almonds.
- This 1:1 swap works perfectly in my Peanut Butter Pie recipe, and my Peanut Butter Cookies recipe. Let me know in the comments below if you give it a try!
Can I Make This Pie Dairy-Free?
Yes! I have successfully made this Chocolate Peanut Butter Pudding Pie recipe dairy-free by substituting cow’s milk with unsweetened almond milk. 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.
Do I Have to Use Graham Crackers? Pudding Pie Recipe CRUST Variations
I love this pie with a graham cracker crust, but feel free to change it up and use:
How to Serve Chocolate Peanut Butter Pudding Pie
I love to serve this pie with some chopped unsalted roasted peanuts around the edge of the pie, to add a nice crunch. Feel free to add homemade whipped cream, vanilla ice cream, caramel sauce, or whatever else your heart desires!
How to Store Pudding Pie
Once cooled and set, store the Chocolate Peanut Butter Pudding Pie covered in the fridge for up to three days. We have not tried freezing this pie.
More Pie Recipes:
For the crust::
whole graham crackers (230 grams)
light brown sugar
(99 grams) unsalted butter,
For the chocolate peanut butter pudding::
(133 grams) sugar
(26 grams) cocoa powder
(32 grams) cornstarch
(1%, 2% or whole)
(85 grams) semisweet chocolate,
(135 grams) creamy peanut butter
Chopped unsalted dry-roasted peanuts
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. Slice and serve! Store in the fridge, covered, for up to 3 days.
I have 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 post was originally published in 2014 and updated with new photos and recipe tips. Photos by Jess Larson.