Chocolate Peanut Butter Pudding Pie Slice

Chocolate Peanut Butter Pudding Pie

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!!
Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 22 minutes
Inactive Time 3 hours
Total Time: 3 hours 37 minutes
Yields: 8 servings
Recipe by Tessa Arias


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.