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.
Next, we assemble! Pudding goes in the pie crust first and then is topped with the peanut butter whipped cream.
Here’s where we get fancy. I bought some delicious (spendy) Callebaut chocolate and shaved that all over the top.
You can top with whatever you like though – chocolate shavings, sprinkles, chocolate chips, crushed peanut butter cups, etc. Slice and enjoy!
Domestocrat 