Julie Clark
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Peanut Butter Pudding Pie
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If you love peanut butter, you’ll love this simple no bake Peanut Butter Pudding Pie. Don’t worry…the vanilla pudding keeps it from being too rich. It has just the right amount of peanut butter flavor!
My dad loves pudding. In fact, one of dad’s favorite dessert choices is probably a piece of unfrosted cake with lots of pudding dumped on top.
Now I love desserts, but that’s not my favorite choice. At all. As you know, the best dessert for me has to include peanut butter. So today I’m sharing a recipe we can all love. A pudding pie with peanut butter crumbles piled high with whipped cream. Peanut Butter Pudding Pie.
Easy No Bake Pie
This old fashioned Peanut Butter Pudding Pie recipe was a hit. It comes from one of my most loved Amish cookbooks. And better than that? It’s easy. A no bake dessert that can be ready in about 20 minutes. For summer picnics or potlucks…or just a quick dessert after your favorite dinner entree.
Peanut Butter Pudding Pie Ingredients
I can name the ingredients for this pie on one hand, meaning it is super easy and has pantry staples for when supplies are runing low:
- peanut butter
- powdered sugar
- instant pudding mix
- milk
- pie crust
Simple as that. Well, and whipped cream- I guess that’s a necessity. You can’t go wrong with bucket loads of whipped cream on top of your pie, right? Pile it high, friends.
What crust is best for pudding pie?
And as for the pie crust? You have options.
- pre-baked pie shell you grab from the grocery store
- unbaked pie shell you grab from the store (and then bake it)
- graham cracker crust
- oatmeal cookie crust
- or your own fantastic pie crust recipe
Whatever works best for you. I can’t resist a homemade pie dough for pies, so I chose that route. But I also love the ease of store bought pie crust or graham cracker crust. That way you can make this really fast if you’re running short on time.
How to Make Peanut Butter Pudding Pie
Assuming you already have your pie crust made, there are just 4 easy steps to this recipe.
- Prepare the crumble. In a small bowl, crumble together the peanut butter and powdered sugar. Sprinkle ¾ of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie.
- Mix the pudding. In a small bowl, mix one small package of vanilla pudding mix with the two cups of milk. Whisk until smooth for a creamy texture.
- Let the pudding set. Pour the pudding over the crumbled peanut butter layer in the pie shell. How long does pudding pie take to set? Allow the pudding to set for 5 minutes. You can put it in the fridge to chill to help that process.
- Top the pie. Spread the whipped topping over the pudding and then sprinkle the remaining peanut butter crumbs on top. And if you’re feeling adventurous, make homemade whipped cream for this peanut butter pie recipe.
Variations to This Pie
So what can you do to make this peanut butter cream pie your own? Try these options:
- Low Calorie Pudding Pie: Use sugar free pudding and fat free Cool Whip. If you want to save even more calories, skip the crust and serve in small bowls!
- Chocolate Peanut Butter Pie: Use chocolate pudding instead of vanilla. Or add a chocolate syrup drizzle to the top of the pie. You can even add diced peanut butter cups or Reese’s pieces.
- Cheesecake Peanut Butter Pie: Use cheesecake pudding instead of vanilla.
- Add peanut butter chips: Make this a peanut butter chip cream pie!
What if I don’t have milk on hand?
If you don’t have milk, you can use evaporated milk for this no bake peanut butter pie. Please note that nut milks such as almond and cashew will not set up with instant pudding. Cow’s milk is best. You’ll have to use cook and serve pudding if you want to use a nut milk.
Go ahead and try it! If you love peanut butter and are looking for a flavorful but not too rich recipe, this is it.
Other Pudding Recipes
Peanut Butter Pudding Pie
The vanilla pudding in this Peanut Butter Pudding Pie keeps this simple pie from being too rich. You’ll love the peanut butter and vanilla combination!
Servings 8 servings
Prep Time 20 minutes
Set Time 5 minutes
Total Time 25 minutes
Ingredients
- 1/2 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 9″ pre-baked pie crust (or use your favorite pie crust recipe)
- 1 small package vanilla instant pudding (3.5 ounces)
- 2 cups 2% milk
- 8 ounces whipped topping
Instructions
- In a small bowl, crumble together the peanut butter and powdered sugar. Sprinkle ¾ of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie. ½ cup creamy peanut butter, ¾ cup powdered sugar, 1 9″ pre-baked pie crust
- In a small bowl, mix one small package of vanilla instant pudding with the two cups of milk. Whisk until smooth. 1 small package vanilla instant pudding, 2 cups 2% milk
- Pour the pudding over the crumbled peanut butter mixture in the pie shell. Allow the pudding to set for 5 minutes.
- Spread the whipped topping over the pudding and then sprinkle the remaining peanut butter crumbs on top. 8 ounces whipped topping
- Cover loosely and store the pie in the refrigerator. You can serve right away, or chill for 3-4 hours.
Video
Notes
- Use a store-bought pie crust, or your own favorite pie crust recipe. You could also use a graham cracker crust!
- Note: We do not recommend freezing this pie, but you can make it up to 2 days in advance and store it in the refrigerator. Store any leftovers in the fridge.
Nutrition
Serving: 159g | Calories: 331kcal | Carbohydrates: 35g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 205mg | Potassium: 223mg | Fiber: 1g | Sugar: 22g | Vitamin A: 81IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 1mg
This pie was excellent. Very light and very easy to make. I used a premade graham cracker crust.
Thinking about bringing to a Thanksgiving get together.