Recipe by Vickie Bryant
"This recipe has a wonderful combination of a chocolate and peanut butter. It's simple and inexpensive. I make this pie for a restaurant owned by my mother, and we receive many compliments and even requests to purchase whole pies. You can also use chocolate pudding; the pie tastes like peanut butter cup candy. For a really spectacular presentation, garnish with whipped cream, peanuts, and chopped peanut butter cups."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
milk chocolate candy kisses, unwrapped
heavy whipping cream
creamy peanut butter
1 (5 ounce) package
instant vanilla pudding mix
1 3/4 cups
1 (9 inch)
pie shell, baked
This was super easy to make.
I used 1 cup peanut butter, as per other reviews to give it more of the peanut butter flavor. And since I used the instant pudding, I didnt heat the mix at all. I whisked it in a mixing bowl consistency was excellant. I though since the pudding is instant and the pie needs to chill why boil.
I was extremely disappointed with this pie. I cooked it just as the recipe said, and the filling was horrible. It was not creamy or smooth, just rubbery and gelatiny. It was gross. I might have messed up, but I will definitely not try this again to find out.
I've made this twice and both times I have been asked for the recipe. It's a keeper. I did use a cookie type crust (not a regular pie crust) and
it was great. Everyone who ate it said not to change from the cookie crust to a pie crust. I'm sold.
I love love love this pie. I just went to the store and got enough ingredients to make it 3 times this week. I use a graham cracker crust and don't bother heating up the pudding/peanut butter mix. With instant pudding its not necessary. Try this pie, if you're not affraid of getting hooked that is!
I made this pie for Thanksgiving. It did not go over well at all. I did not have any, but my husband said the filling had a strange consistancy and that there wasn't enough chocolate. It didn't set up well - it was watery. One other person had a small piece - the rest was thrown out because no one wanted any - it didn't even look good.
This recipe was a winner at my house. I used one and a half times the recipe and it filled the pie plate nicely. I also substituted 1 c semi-sweet chocolate chips instead of kisses and doubled the amount of heavy whipping cream - this way the chocolate was much smoother. I took some of the extra heavy cream and added a little bit of confectioner sugar to it, whipped it together and added it to the pie filling so it would be lighter. I took the advice of other reviewers and made the nutter butter crust, which turned out really well. I added some reeses pieces to and chocolate chips to the top, chilled for about 5 hours and it was delicious.
It sounded good while reading the recipe and it had good reviews but this was not good!
I modified this pie to my personal liking. I made a Nutter Butter cookie crust (24 crushed Nutter Butter cookies mixed with 5 Tablespoons melted butter). I also used the Cook & Serve vanilla pudding mix and folded a cup of thawed Cool Whip into the peanut butter pudding mixture to make the consistency more light and fluffy. Made this way, this pie was "the Best!"
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Kiss Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 199
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make the famous peanut butter pie created by Serendipity 3.
Check out this no-bake, icebox pie!
Rich, quick, and delicious, this amazing chocolate pie has it all.