Peanut Butter Pudding Pie
Indulge in the ultimate no-bake dessert with this luscious Peanut Butter Pudding Pie! Featuring a buttery chocolate cookie crust that pairs perfectly with the creamy, peanut butter-infused pudding filling, this pie is as easy to make as it is irresistible. With just 20 minutes of prep time and a velvety texture achieved by folding freshly whipped cream into the pudding, this treat strikes the perfect balance between richness and lightness. Chill it to perfection and top it with whipped cream and chopped peanut butter cups or peanuts for a decadent finishing touch. Perfect for peanut butter lovers and busy bakers alike, this satisfying dessert promises to be a standout at any gathering.
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Recipe Information
Ingredients
- 1.5 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1 box instant vanilla pudding mix (3.4 oz box)
- 1.75 cups cold milk
- 0.5 cup creamy peanut butter
- 0.25 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup whipped topping (optional, for garnish)
- 0.5 cup peanut butter cups or peanuts (optional, for garnish)
Instructions
In a medium mixing bowl, combine the chocolate cookie crumbs and melted unsalted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust. Place the crust in the refrigerator to set while preparing the filling.
In a large mixing bowl, whisk together the vanilla pudding mix and cold milk. Whisk for 2-3 minutes until the pudding begins to thicken.
Add the creamy peanut butter and powdered sugar to the prepared pudding. Mix well until smooth and fully incorporated.
In a separate bowl, whip the heavy whipping cream and vanilla extract together using a hand or stand mixer until stiff peaks form.
Gently fold the whipped cream into the peanut butter pudding mixture until fully combined and fluffy.
Pour the pudding mixture into the prepared pie crust, smoothing the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Before serving, optionally top with whipped topping and garnish with chopped peanut butter cups or peanuts for extra flair.
Slice and serve chilled. Enjoy your creamy Peanut Butter Pudding Pie!
Nutrition Facts
Calories |
5672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.9 g | 476% | |
| Saturated Fat | 183.4 g | 917% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 509.9 g | 185% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 356.3 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 936 mg | 72% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2408 mg | 51% | |
*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.
