"Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!" — Anna
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2 (8 inch)
prepared graham cracker crusts
1 (3.9 ounce) package
instant chocolate pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
I used this recipe, actually, as a starting point. Here are the changes I made: first, I made only one pie instead of two, so I halved the ingredients (except for the pudding); second, I used a regular pie crust instead of a graham cracker crust; third, I only used 1 1/2 cups of milk with the pudding to make it set a little firmer; and finally, I made a peanut butter crumb topping from 1 T peanut butter mixed with powdered sugar. I then sprinkled the topping over the whipped topping on top - it made it look really classy!
My husband loves chocolate an peanut butter but isn't into graham crusts, and this was quite a hit! And it was so fast, I know this will be used again in the very near future.
This pie was ok, but the different textures just didn't seem to work well with each other. I made it exactly as written.
I first made this from the original recipe with no changes, and it was good, but the peanut butter layer was way too thick and way too sweet. It actually crumbled because it was so dry from all the powdered sugar.
So when I made it again, I only put 2 cups of powdered sugar, doubled the chocolate pudding, and then I put a little of the peanut butter mixture into the chocolate pudding mixture. MMMMM! I also put less milk, using the "pie" instructions from the side of the pudding box.
I entered it in a pie contest, and even though I didn't get 1st place, I had a few people tell me they would have given it first place because it was so delicious!
Funny, when I came online today to print out the recipe, I noticed that the others who altered this pie made the same changes that I did. Guess it's a winner!
Delicious recipe. We made 2 changes. First we only used 2 cups confectioners sugar, and second we used 1 1/2 cups of milk. It turned out great!
Incorporating the advice of other reviewers, this made a very good pie - without the revisions I don't think it would have been too good. Here are the changes - cut the confectioner's sugar to 2 cups, the milk to 1 1/2 cups, and double the pudding mixture so you have one batch for each pie. This pie is easy, rich and fancy enough for company.
I added a layer of thinly sliced banana between the peanut butter and chocolate pudding and sprinkled the top with chocolate chips...very very yummy!
This was a great pie. I followed the guidance of reducing the sugar to 2c and the milk to 1.5. I think next time I'll make the same amt of filling, but put it in one deep dish pie.
I only made 1 pie - should have made 2!! Everyone loved it! I cut back on the peanut butter - I only used 1/2 cup and the icing sugar - I used 2 cups. I found that only half of the pudding was not enough so I used the whole package. I will definately make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Peanut Butter Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 237
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This pie is rich and creamy, and so easy to make.
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