Recipe by R Johnson
"This is a very easy pie to whip up, tastes great, and always a favorite with children and adults alike!"
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
1/2 (8 ounce) package
cream cheese, softened
1 (8 ounce) container
frozen whipped topping, thawed
1 (9 inch)
prepared graham cracker crust
2 (3.9 ounce) packages
instant chocolate pudding mix
peanut butter cups, cut into 1/2 inch pieces
I've made this recipe twice so far. The first time I made it as is and it was very "loose," even after refrigerating overnight. The second time I used one cup of milk and one cup of heavy cream to mix with the chocolate pudding, rather than just milk. My hand-mixer got bogged down a little bit, but the heavy cream gave the chocolate layer a much better consistency...more like a cheesecake. Although the taste was awesome the first time, having a stiffer consistency the second time around made the taste even better. I also topped the pie with whipped topping the second time. I think that breaks up the richness/heaviness of the pie a little and also makes it looks much better. Guests told me that they've bought peanut butter pies that weren't as good as this one. I don't care much for peanut butter, but I just finished off the pie while writing this review! AWESOME!
Something is terribly wrong with this recipe. I used exactly what is called for in the ingredients list. After spreading the creamed mixture into the 9" pie crust, there was very little room left for the pudding topping. I went ahead and proceeded with the directions anyway and sure enough, the pudding mixture would not fit on the pie. In desperation, I put everything in the fridge and hopefully will be able to scoop the rest of the pudding on top of the pie once everything sets. I even double checked the size of the pie crust and it was 9" as stated on the label. I don't know how all of you got everything to fit in your pie crusts.
I have no idea where my mind was the evening I made this pie, but what could have been a total disaster came out just fine. First mistake. I used the whole 8 oz of cream cheese. Not to worry! I spread the mixture not just on the bottom of the pie crust, but up the sides as well, then reserved the remaining mixture. Second mistake. I knew I had chocolate pudding, so, I poured the 2 cups of milk into the measuring cup, got the pudding, only to discover it was Cook & Serve, not instant. After looking at the clock, realizing the stores were closed and saying a few choice words my momma never taught me, I decided to try something. I drank a quarter cup of milk (yes, I poured it into a glass first) then filled my measuring cup back to the 2 cup mark with chocolate syrup, and used 2 boxes of instant vanilla pudding. Then I took 3 of the 4 peanut butter cups (I ate one with my quarter cup of milk) took my frustration out on the peanut butter cup by chopping them up pretty small, mixed them with the reserved mixture and put spoonfuls on top of the pie. I held my breath when I served it at a dinner, and everyone raved about the pie. I mean a good rave. My husband said it was one of the best mistakes I had ever made, so I am sure the pie, made the way it should be, would be excellent, because this was.
This pie was very delicious and you can't take just one bite of it! The only reason I rated it a 4 was because the peanut butter layer had too strong of a cream cheese taste. Next time I might add more p.b., or use a lighter cream cheese. Definitely try this recipe out!
Very good pie...was gone in less than 2 days! I added chopped chocolate-peanut butter cups on top of the peanut butter filling, then mixed chopped chocolate-peanut butter cups in with the pudding mix on top. Would probably be good with crunchy peanut butter, too!
This was so easy & it is so delicios! (But, I must warn you all that it is a bit on the rich side)...I followed this recipe exactly except that I used 1 cup of milk & 1 cup of half-and-half to make the chocolate layer. This helped it be more custard-y & a little less like just plain-old-chocolate-pudding. Love this recipe...will make again! :D
I was looking for the perfect peanut butter and chocolate pie and found it! I sprinkled crushed up frozen peanut butter cups over the top.
My husband and children cannot get enough of this! I use more chopped up Reese's cups on the top than it calls for, and occasionally mix a few of them up in the chocolate layer.
* Percent Daily Values are based on a 2,000 calorie diet.
Double Layer Chocolate Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 338
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the famous peanut butter pie created by Serendipity 3.
Check out this no-bake, icebox pie!
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.