Peanut Butter Pudding Pie
Ever since I first made Peanut Butter Pudding, I’ve wanted to make it into a pie. As is often the case, that idea kept getting pushed down the to-do list in favor of other things. Recently, the idea jumped back to the front of my brain, and I just had to make it as soon as possible.
Pudding pies are exactly what they say they are. Pudding in a pie! Sure, you can serve pudding in the traditional ways, but there’s something even more special about turning it into a pie. This is sweet comfort food at its best!
A simple cookie crust is a perfect companion to all that cool, creamy pudding. Being a big fan of the combination of chocolate and peanut butter, I couldn’t resist making a chocolate cookie crust. You can, of course, use a different type of cookie to make the crust. Graham crackers (plain or chocolate), shortbread, or most any crispy cookie will work. Hey, if you want an all-out peanut butter experience, why not try a peanut butter cookie crust?
You only need a little simple sweetened whipped cream to top off this pie. I prefer the homemade version, but store-bought would simplify this pie even further.
With my well-established love of chocolate and peanut butter, I just had to add a few chopped peanut butter cups on top. That’s completely optional, but it’s such a great fit for this pie. Chocolate chips or chopped peanuts would also be great toppings.
However you serve it, I think you’ll enjoy this lovely Peanut Butter Pudding Pie. It’s such a great way to take homemade pudding and take it just a few steps further. Don’t be surprised if this becomes your new favorite way to enjoy pudding!
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Peanut Butter Pudding Pie
Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Homemade pudding, a chocolate cookie crust, and plenty of whipped cream combine to make this Peanut Butter Pudding Pie a favorite!
For the crust:
- 6 ounces chocolate wafer crumbs (about 1 & 3/4 cups from about 30 cookies)
- 5 tablespoons unsalted butter, melted
For the filling:
- 1 recipe peanut butter pudding
For the topping:
- 3/4 cup heavy cream
- 1 & 1/2 to 2 tablespoons granulated sugar
- chopped peanut butter cups, for garnish
To make the crust:
- Preheat oven to 350°F.*
- Combine the cookie crumbs and melted butter until thoroughly combined.
- Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a 9-inch pie pan.
- Bake 15 minutes. Set aside to cool.
To make the filling:
- Prepare the pudding as directed. Instead of transferring it to a bowl, spread the pudding in the cooled crust.
- Cover the pudding with plastic wrap, pressing the wrap directly on top of the pudding. Chill at least 2 hours.
To make the topping:
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Sprinkle the desired amount of sugar over the cream. Whisk until combined.
- Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
- Spread the whipped cream on top of the chilled pudding. Garnish with chopped peanut butter cups.
*Instead of baking the crust, you can chill it for about an hour to help it firm.