Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie is a no bake dessert with a fluffy peanut butter and chocolate pudding filling spread into a chocolate cookie crust.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Pie

Prep Time 10

Chill Time 6

Total Time 6 10

Servings servings

Calories 490kcal

Author Jason Decker

Ingredients

5.9 ounce box instant chocolate pudding mix
3 cups whole milk
8 ounces cream cheese softened
1 cup creamy peanut butter
3/4 cup powdered sugar
16 ounces whipped topping divided use
2 6 ounce chocolate pie crusts

Instructions

In a medium bowl, whisk the pudding mix with the milk for 2 minutes. Place in the fridge for 5 minutes to set.
5.9 ounce box instant chocolate pudding mix, 3 cups whole milk
In a large bowl, cream together the cream cheese, peanut butter, and powdered sugar until smooth with an electric hand mixer. The mixture will be very thick.
8 ounces cream cheese, 1 cup creamy peanut butter, 3/4 cup powdered sugar
Add spoonfuls of the pudding to the mixture, making sure it is fully mixed in before adding more.
Add in all of the pudding, and then fold in half of the whipped topping until there are no streaks left.
16 ounces whipped topping
Divide the filling in half and add half to each of the pie crusts.
2 6 ounce chocolate pie crusts
Cover and place in the fridge for at least 6 hours to set or best overnight.
Top each with the remaining whipped topping, slice, and serve.

Notes

Ensure the pudding mix and milk are well blended for a smooth texture.
Let the pie set in the fridge for at least 6 hours for the best consistency.
Use a hand mixer for a fluffier peanut butter filling.
Garnish right before serving for a fresh look.
If using a homemade crust, make sure it’s well chilled before adding the filling.
If serving from frozen, allow it to sit at room temperature for 30-45 minutes before slicing.

Nutrition