Filed Under: Chocolate | Dessert | Pie

Chocolate Peanut Butter Pudding Pie

Recipe By Tessa Arias
March 14th, 2018
5 from 3 votes
5 from 3 votes

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!!

Yield: 8 servings

Prep Time: 15 minutes

Cook: 22 minutes

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.

There have been many strange and ridiculous food trends in recent years. Lately in the blog world an ongoing trend has been adding crazy ingredients and twists to classic recipes.

That can be fun and fine, but sometimes I just want to enjoy the classic tradition of a dessert. When creativity is added in only for the sake of creativity, it doesn’t even taste good half the time!

Chocolate peanut butter pudding pie

Sometimes I just want to enjoy the simplicity behind what made it a classic in the first place. Not bombarded with different and new tastes and textures for the sake of novelty. It’s funny because I do not consider myself a food purist at all, but I suppose I just haven’t gotten bored with my favorite recipes just yet.

Chocolate, peanut butter, and peanut ingredients for pie

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. While I’ve made some variations of it, I almost always prefer the standard recipe.

Making chocolate pudding pie

That was until I created this peanut butter version.

I think the reason I adore this Chocolate Peanut Butter Pudding Pie so 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!

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!!

Of course I’m 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 you can use lowfat milk so there’s a little less guilt too.

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!!

5 from 3 votes

How to make
Chocolate Peanut Butter Pudding Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Inactive Time 3 hours
Total Time: 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!!


For the crust::

  • 15 whole graham crackers (230 grams)
  • 1 tablespoon light brown sugar
  • 7 tablespoons (99 grams) unsalted butter, melted

For the chocolate peanut butter pudding::

  • 1 tablespoon unflavored gelatin
  • 1/3 cup boiling water
  • 2/3 cup (133 grams) sugar
  • 1/3 cup (26 grams) cocoa
  • 1/4 cup (32 grams) cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk (1%, 2% or whole)
  • 3 ounces (85 grams) semisweet chocolate, chopped
  • 1/2 cup (135 grams) creamy peanut butter
  • 2 teaspoons vanilla extract

For topping::

  • Chopped unsalted dry-roasted peanuts


For the crust:

  1. Preheat the oven to 350°F.
  2. In the bowl of a food processor pulse the graham crackers and sugar until finely ground. You should have about 1 3/4 cups. 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 or springform pan. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

For the pudding:

  1. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
  2. 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.
  3. 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! Store in the fridge, covered, for up to 3 days.

Recipe Notes

 I've made this recipe using unsweetened almond milk with success. The resulting texture isn't quite as rich or smooth, and the pie started to weep and become soggy more quickly. If using almond milk, serve within 2 days.
Course: Dessert
Cuisine: American

More Pie Recipes:

This post was originally published in 2014 and updated with new photos and recipe tips. Photos by Jess Larson.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  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?

  6. #
    The Foodie Journey — March 14, 2018 at 5:47 pm

    The consistency of the chocolate batter looks incredible!!

  7. #
    Deb — March 19, 2018 at 12:51 pm

    I just tried to make this using dark cocoa and bittersweet chocolate because they were what I had on hand. Big mistake! Ick the filling was AWFUL! I tried adding more sugar, but then I think it got too sweet so I tried adding some instant coffee powder. I eventually gave up trying to fix it and just poured it in the crust. I’ll slather it in whipped cream and cross my fingers!

  8. #
    Ronald Miller — April 14, 2018 at 1:25 pm

    Wonderful idea to make a delicious cake. Will make it soon. Thanks for this idea!

  9. #
    Katja — January 26, 2019 at 1:45 am

    Oh man!!! This is soooo good! And even better: with only small changes it’s vegan! Just use vegan butter, soymilk and agar agar!

    • #
      Tessa — January 28, 2019 at 12:01 pm

      Yay! Thanks for sharing 🙂

  10. #
    Becky Rudella — January 24, 2020 at 10:30 am

    Hi, Tessa–

    I noticed that you usually indicate the type of cocoa powder used in your recipes — natural unsweetened or Dutch process — but it is not specified in your Chocolate Peanut Butter Pudding Pie recipe. What is your preferred type of cocoa powder for this recipe? I’m thinking that either might work (depending on personal taste preference) due to the fact that leavening is not a concern in this recipe.

    Thanks for everything you do!

  11. #
    April — April 13, 2020 at 5:28 am

    Made this for Easter and used crushed up peanut M&M’s for the outer edge. Everyone loved it! Great flavor and texture. I used 2% milk. Definitely recommend for peanut butter lovers!!!

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