Peanut butter pudding pie is a classic dessert that is sure to please everyone. With its creamy, peanut buttery filling and chocolate cookie crust, it's the perfect treat for any occasion. Whether you're looking for a simple recipe that you can make in no time, or you're looking for something more elaborate that will really impress your guests, there are many different peanut butter pudding pie recipes to choose from. In this article, we'll explore some of the best recipes, providing you with all the information you need to make a delicious peanut butter pudding pie that everyone will love.
Let's cook with our recipes!
CHOCOLATE PEANUT BUTTER PUDDING PIE
[DRAFT]
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
- Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
- When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
- To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.
GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE
Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
- Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
- Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
- To serve, top servings of pie with whipped cream and chocolate shavings.
Nutrition Facts : Calories 920, Carbohydrate 86 g, Cholesterol 180 mg, Fat 9 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 65 g, TransFat 1 g
PEANUT BUTTER PUDDING PIE
This pie is pretty enough to serve to company...if your family doesn't get to it first! No one will be able to resist a sweet piece of this creamy chocolate and peanut butter dessert.-Valerie Sisson, Norton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
Nutrition Facts : Calories 388 calories, Fat 20g fat (10g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST
Steps:
- For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
- For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
- Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.
GLUTEN FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate. Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes. Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours. To serve, top servings of pie with whipped cream and chocolate shavings.
CHOCOLATE & PEANUT BUTTER PUDDING PIE WITH BANANAS
I created this pie in tribute to Elvis, who was my favorite entertainer, and to Hershey, Pennsylvania, the town where I was born. -Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours. , Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.
Nutrition Facts : Calories 507 calories, Fat 28g fat (12g saturated fat), Cholesterol 20mg cholesterol, Sodium 418mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.
Tips:
- Use creamy peanut butter for a smooth and rich filling.
- Chill the pie crust before baking to prevent it from shrinking.
- Bake the pie until the crust is golden brown and the filling is set.
- Let the pie cool completely before serving to allow the filling to firm up.
- Garnish the pie with whipped cream, chocolate shavings, or chopped peanuts before serving.
Conclusion:
Peanut butter pudding pie is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy peanut butter filling, chocolate cookie crust, and whipped cream topping, this pie is sure to be a hit at any gathering. Whether you are a peanut butter lover or just looking for a delicious and easy dessert, this pie is sure to satisfy your sweet tooth.
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