Recipe by Carl
"This peanut butter and chocolate pie uses two kinds of pudding."
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1 (3 ounce) package
non-instant vanilla pudding mix
1 (16 ounce) jar
1 (9 inch)
pie crust, baked
1 (3.9 ounce) package
instant chocolate pudding mix
frozen whipped topping, thawed
THIS WAS FANTASTIC! I made it with fat free coolwhip and sugar free pudding and it was great.
This pie was easy to make and a big hit with my family. I recommend adding chopped peanut butter cups to the whipped topping.
Well, I did adjust this just a little. Instead of using a plain old pie crust, I used a basic peanut butter cookie recipe and used it as a crust. I baked the crust in a 9 x 9" glass dish. Then poured in the pudding mixes. I also added some peanut butter to the chocolate batter and then swirled the two together to make a marble like topping. Then I sprinkled the top with crushed peanuts. Mine came out a bit watery, so I put it in the freezer for a couple hours. Wow! It came out like an amazing ice cream cake. I think next time though, if I want to make it w/o freezing it, I would simply stir in a pack of plain gelatin. I skipped the whipped topping.
This didn't do it for me at all. I absolutely LOVE peanut butter & chocolate, but this was too much peanut butter (which I never thought would be possible.) I used only about 1 cup of chunky peanut butter and it made the vanilla pudding way too thick and dense in the pie. I absolutely must have done something wrong but for the life of me I can't figure out what it is...
for my kids and my father in law it was a 5* pie. personally i thought it was "ok". i give it a 3.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cup Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 350
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