There are many food trends I get to observe with how much time I spend looking at and working with food media. Lately in the blog world an ongoing trend has been adding crazy ridiculous ingredients and twists to classic recipes. That can be fun and fine, but sometimes I just want to enjoy the classic nature of a dessert. I just want to enjoy the simplicity behind what made it a classic in the first place instead of getting bombarded with different and new tastes and textures. It’s funny because I do not consider myself a food purist at all, but I suppose I just haven’t gotten bored yet with my favorite recipes. 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 and 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 damn 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 am 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 uses lowfat milk so there’s a little less guilt too.
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Taste: Like a Reese’s peanut butter cup but with more unadulterated chocolate and peanut butter flavor.
Texture: The texture is my favorite part of a pudding pie, it’s what I crave. I just love that thick, creamy, luscious pudding paired with the buttery crunch of the graham cracker crust.
Ease: Surprisingly easy, just get ready to spend some time babysitting the pudding on the stove.
Pros: Adding peanut butter to one of my all-time favorite pie recipes made me VERY happy.
Cons: The pie has to chill before being served which is pure torture.
Would I make this again? I’ve made variations of this recipe more times than I can count.
How to make Chocolate Peanut Butter Pudding Pie
Yield: 8 servings
Prep Time: 15 minutes
Cook: 3 hours 37 minutes
For the crust:
14 whole graham crackers
1 tablespoon light brown sugar
7 tablespoons (3.5 ounces) unsalted butter, melted
For the chocolate peanut butter pudding:
1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup sugar
1/3 cup cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 1% low-fat milk
3 ounces semisweet chocolate, chopped
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
Chopped unsalted dry-roasted peanuts
For the crust:
Preheat the oven to 350°F.
In the bowl of a food processor pulse the graham crackers and sugar until finely ground. 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. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.
For the pudding:
Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
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.
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!
Adapted from this recipe
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