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Clean recipe · handletheheat.com

Chocolate Peanut Butter Pudding Pie

Chocolate Peanut Butter Pudding Pie tastes like a giant Reese's peanut butter cup but so much better! Made with thick and creamy pudding in a buttery, crisp graham cracker crust, this pie is sure to be a hit with your friends and family.

Original recipe: handletheheat.com

Yield:
8 servings
Prep:
15 min
Cook:
22 min
Total:
217 min
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Chocolate Peanut Butter Pudding Pie

Ingredients

  1. 15 (230 grams) whole graham crackers
  2. 1 tablespoon light brown sugar
  3. 7 tablespoons (99 grams) unsalted butter, (melted)
  4. 1 tablespoon unflavored gelatin
  5. 1/3 cup boiling water
  6. 2/3 cup (133 grams) sugar
  7. 1/3 cup (26 grams) cocoa powder
  8. 1/4 cup (32 grams) cornstarch
  9. 1/8 teaspoon fine sea salt
  10. 3 cups milk ((1%, 2% or whole))
  11. 3 ounces (85 grams) semisweet chocolate, (chopped)
  12. 1/2 cup (135 grams) creamy peanut butter
  13. 2 teaspoons vanilla extract
  14. Chopped unsalted dry-roasted peanuts

Instructions

  1. For the crust:

    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.

  3. For the pudding:

    Place the gelatin in a small bowl, add the boiling water, and stir until dissolved. Set aside.
  4. 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.
  5. 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, before slicing and serving. Store in the fridge, covered, for up to 3 days.