Chocolate Pudding Pie with Peanut Butter Filling

Remember yesterday when I touted the virtues of homemade Double Chocolate Pudding? Oh, but it’s good. But, it seems I might have had an ulterior motive for sharing it. This pie.

If you aren’t familiar with it, a pudding pie is exactly what it sounds like. It’s pie + pudding. But, it’s so much more than the sum of its parts. This, my friends, is the kind of dessert that should come with an addiction warning because it’s just that good.

Chocolate Pudding Pie with Peanut Butter Filling is a cool, creamy favorite. Love that little peanut butter surprise inside!

It starts with a cookie crust made from vanilla wafers. You can use any kind, but I’m partial to Trader Joe’s. Next, for a fun variation, add a thin layer of peanut butter on top of the crust. It just gives you a little flavor surprise that goes so well with the rest of the pie. You can use another spread flavor (like chocolate-hazelnut! or cookie butter!) for some variety, or omit it for a more traditional pudding pie.

The filling is that same Double Chocolate Pudding I shared with you yesterday. Just fill up the crust with your freshly made pudding, cover it, and try very hard to wait a couple of hours before digging into this glorious pie.

Chocolate Pudding Pie with Peanut Butter Filling

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 8 to 10 servings

Chocolate Pudding Pie with Peanut Butter Filling

Ingredients

    For the crust:
  • 7 ounces vanilla wafers
  • 5 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon packed light brown sugar
  • 1/4 teaspoon salt
  • For the filling:
  • 1/3 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract

Instructions

To make the crust:

Preheat oven to 350°.

Place cookies in the bowl of a food processor. Pulse until ground. Add melted butter, brown sugar, and salt. Pulse until combined.

Press crust mixture firmly and evenly into the bottom and up the sides of a 9-inch round tart pan or pie pan.

Bake 12 to 15 minutes, or until crust is dry and set. Cool completely.

To make the filling:

Once the crust has cooled, place peanut butter in a microwave-safe bowl. Heat 20 seconds, or until pourable. Spread warm peanut butter evenly onto the cooled crust. Refrigerate while you prepare the filling.

Place sugar, cocoa powder, cornstarch, and salt in a heavy saucepan. Stir to combine.

Place saucepan on the stovetop over medium heat. Add about 1/2 cup of milk. Whisk to combine with sugar mixture.

Gradually add remaining milk and continue cooking, whisking constantly, until the mixture begins to boil. Continue cooking for 3 to 5 minutes until mixture has thickened.

Remove pan from heat. Add chocolate, butter, and vanilla. Stir until smooth.

Transfer mixture to cooled crust and spread evenly. Cover with plastic wrap, placing the wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours.

Serve with sweetened whipped cream, if desired.

http://www.bakeorbreak.com/2014/03/chocolate-pudding-pie-with-peanut-butter-filling/


This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.

16 Comments

  1. Oh goodness. I want to mix peanut butter cups into the pudding to make it that much more impossible to not eat the entire thing in one sitting haha. You know you can always count on me if you need to dispose of any excess pb+coc treats you have lying about ;-)

  2. Janine March 14, 2014 Reply

    Intentional Pi Day post?

  3. I’m not usually a pudding person, but the fact that you paired it with peanut butter and a crunchy, buttery crust definitely changes my mind – I’ll take a slice, please! ;)

    Have a great Pi-Day!

  4. Linda March 14, 2014 Reply

    Great recipe to follow on the heels of that double chocolate pudding recipe! Can’t wait to try this one. I have a few PB and chocolate fans who also like that “tart” thing. I know you call this a pie but it looks like a tart enough to delight them. Can’t wait to share this one! Thanks, Jennifer!!

  5. Jennifer,
    This pie looks fabulous. Pinned for later.
    Annamaria

  6. Lady March 14, 2014 Reply

    I love your blog and have bookmarked many recipes. This looks so good. I’m already a chocolate monster and I like peanut butter, so this is a perfect recipe. I like your blog because you get straight to the recipe without the excessive chatter and pictures. I find it distracting to look at a blog that has too many pictures.

  7. so…you took an already delicious pudding and added peanut butter and put it in a vanilla wafer crust??!

    GENIUS. I am head over heels. SOOOOO YUMMY!

  8. Chloe @ foodlikecake March 15, 2014 Reply

    You put all the best things in one pie! I love it, this looks delicious!

  9. This sounds phenomenal! Making it tomorrow!

  10. Joanne March 16, 2014 Reply

    I really didn’t think chocolate pudding pie could get any better! And then you added peanut butter. YES.

  11. Tracy | Pale Yellow March 16, 2014 Reply

    I always thought chocolate pudding pies were perfect on thier own, but this peanut butter version looks phenomenal! So simple and perfect!

  12. Renee @ Awesome on $20 March 30, 2014 Reply

    I love that you made this in a tart pan. I hardly ever use mine.

  13. tj @ peanut haven August 26, 2014 Reply

    I made this pie with one substitution. Instead of vanilla wafers, I used peanut butter cookies. They have a similar texture and add even more peanut butter goodness.

  14. wordah October 15, 2014 Reply

    kindly i need lemon tart recipe. i like ur all recipes

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