Chocolate Peanut Butter Pudding Pie

That can be fun and fine, but sometimes I just want to enjoy the classic tradition of a dessert. When creativity is added in only for the sake of creativity, it doesn’t even taste good half the time!

Sometimes I just want to enjoy the simplicity behind what made it a classic in the first place. Not bombarded with different and new tastes and textures for the sake of novelty. It’s funny because I do not consider myself a food purist at all, but I suppose I just haven’t gotten bored with my favorite recipes just yet.

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 of it, I almost always prefer the standard recipe.

That was 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’m also a huge chocolate + peanut butter person. 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! Plus it’s actually pretty simple to make and you can use lowfat milk so there’s a little less guilt too.

5 from 4 votes

How to make

Chocolate Peanut Butter Pudding Pie

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 22 minutes

Inactive Time 3 hours

Total Time: 3 hours 37 minutes

Chocolate Peanut Butter Pudding Pie tastes like a giant Reese's peanut butter cup but so much better because it's made with thick and creamy pudding! This pie won't last long!!

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:

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. Put 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. 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.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias

More Pie Recipes:

• Peanut Butter Pie
• Chocolate Peanut Butter Caramel Mousse Pie
• Chocolate Caramel French Silk Pie

This post was originally published in 2014 and updated with new photos and recipe tips. Photos by Jess Larson.