Peanut Butter and Pudding Pie
Indulge in the creamy, nutty decadence of Peanut Butter and Pudding Pie, a no-bake dessert that’s as easy to prepare as it is to impress. This dreamy pie combines a buttery graham cracker crust, a luscious layer of smooth peanut butter, and a light, fluffy vanilla pudding filling folded with whipped topping. Finished with optional chopped peanuts and a drizzle of chocolate syrup for extra flair, this chilled treat is perfect for peanut butter lovers or anyone seeking a quick and crowd-pleasing dessert. With only 20 minutes of prep time and no oven required, this pie is ideal for warm-weather gatherings or weeknight indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated sugar
- 0.75 cup Creamy peanut butter
- 3.4 ounces Instant vanilla pudding mix
- 2.5 cups Whole milk
- 1 cup Whipped topping, thawed
- 0.25 cup Chopped peanuts (optional, for topping)
- 2 tablespoons Chocolate syrup (optional, for drizzling)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Set aside.
In another medium bowl, add the creamy peanut butter. Using a spatula or mixer, spread or whisk it slightly to make it smooth and spreadable.
Spread the peanut butter in an even layer over the graham cracker crust. Set the pie dish in the refrigerator while you prepare the filling.
In a clean mixing bowl, whisk together the instant vanilla pudding mix and whole milk. Whisk for 2-3 minutes until the mixture thickens.
Gently fold in the thawed whipped topping until fully incorporated, creating a light and fluffy pudding filling.
Pour the pudding mixture over the peanut butter layer, spreading it evenly with a spatula. Smooth the surface.
Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours or until fully set.
Once set, top the pie with additional whipped topping, if desired. Sprinkle with chopped peanuts and drizzle with chocolate syrup for garnish.
Slice and serve chilled. Store leftover pie in the refrigerator, covered tightly.
Nutrition Facts
Calories |
4207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.4 g | 322% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 416.2 g | 151% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 241.2 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 1031 mg | 79% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
