Chocolate Peanut Butter Pudding Pie

Yield: 8 servings

Prep Time: 15 minutes

Cook: 3 hours 37 minutes

Chocolate Peanut Butter Pudding Pie tastes like a giant Reese’s peanut butter cup but so much better because it’s made with thick and creamy pudding! This pie won’t last long!!

Tessa's Recipe Rundown...

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.
Appearance: Perfection.
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.

This tastes like a giant REESE'S peanut butter cup!!! SO GOOD!!

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.

Like a giant REESE'S peanut butter cup but with PUDDING! We ate the whole thing!

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.

This tastes like a giant REESE'S peanut butter cup!!! SO GOOD!!

Chocolate Peanut Butter Pudding Pie

Yield 8 servings     adjust servings
Prep Time 15 minutes Cook Time 3 hours 37 minutes Total Time 3 hrs 52 mins

Chocolate Peanut Butter Pudding Pie tastes like a giant Reese’s peanut butter cup but so much better because it’s made with thick and creamy pudding! This pie won’t last long!!


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

For topping

  • Chopped unsalted dry-roasted peanuts


  1. 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!


Recipe Notes

Adapted from this recipe

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

Find Tessa on  

7 Responses to “Chocolate Peanut Butter Pudding Pie”

  1. #
    Gaby — April 26, 2015 at 9:15 am

    This looks incredibly rich and creamy and delicious!

  2. #
    jenny — April 26, 2015 at 10:22 am

    Do you recommend using Skippy-type peanut butter over natural peanut butter? I’m wondering if there would be a textural difference in the pie depending on whether a baker were to use the more processed pb vs. the more natural.

    • #
      Tessa — April 26, 2015 at 3:51 pm

      I used a “natural” peanut butter but one that doesn’t require stirring. As long as there’s not an excess of oil in the peanut butter you add to the recipe it should be fine!

  3. #
    Autumn Autumn — May 25, 2015 at 9:32 am

    May the peace, mercy and blessings of Allah be upon you.
    Actually, I would like to ask about using Gelatin (I cannot use it). Can I replace it by something else? I have another question (Sorry) is about the difference between the white sugar and the light brown sugar?
    May Allah reward you (with) goodness.

  4. #
    Keri — February 6, 2016 at 4:37 pm

    I can’t wait to make this. Can I just use chocolate instant pudding mix, then add the peanut butter to that? It’s all I have in the house.

    • #
      Tessa — February 6, 2016 at 8:11 pm

      I’ve never tried that so I can’t say.

  5. #
    Tara — April 2, 2016 at 8:31 am

    Can you substitute the milk for a dairy free substitute such as soy or almond milk?

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Now available: The Magic of Baking Online Class  Learn More