Recipe: Peanut Butter Pudding Pie

I can’t believe I have two other recipes for a peanut butter-based pie but neither involved chocolate pudding! To be fair, both did involve cream cheese so they were more in the cheesecake family (Peanut Butter Cream Pie & Peanut Butter Pie with Chocolate Ganache). In this recipe we go classic with pudding and Cool Whip. Time to pie!

Recipe: Peanut Butter Pudding Pie (adapted from Delish’s Chocolate Peanut Butter Cool Whip Pie, yields 6-8 slices)
1 box Jello Chocolate Pudding
1.75 cups milk
1 tub of Cool Whip (8 oz)
2/3 cup peanut butter
Chocolate garnish – shavings, sprinkles, chips, whatever!

Start by making the chocolate pudding. I love Jello box pudding! For this pie though I recommend scaling back on the milk a bit (the box instructions call for 2 cups of milk, I say use 1.75). If not, your pie will be too runny. Make the pudding and let it set up in the fridge for at least 2-3 hours.

Next whisk together the Cool Whip and peanut butter. I recommend using a stand mixer because that’s an arm workout right there. That can be stashed in the fridge until the pudding is set up.

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Next, we assemble! Pudding goes in the pie crust first and then is topped with the peanut butter whipped cream.

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Here’s where we get fancy. I bought some delicious (spendy) Callebaut chocolate and shaved that all over the top.

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You can top with whatever you like though – chocolate shavings, sprinkles, chocolate chips, crushed peanut butter cups, etc. Slice and enjoy!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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