Peanut Butter Chocolate Instant Pudding Pie (No Bake)

Why You’ll Love This Recipe

• No Bake: Quick and easy with no need for baking, perfect for a hot day or when you’re short on time.

• Rich & Creamy: The combination of peanut butter and chocolate pudding creates a rich, indulgent treat that’s creamy and smooth.

• Minimal Ingredients: Made with simple ingredients like instant pudding mix, peanut butter, and a graham cracker crust.

• Family-Friendly: This pie is sure to be a hit with both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie:

• 1 pre-made graham cracker crust (9-inch)

• 1 package (3.9 oz) instant chocolate pudding mix

• 1 cup cold milk

• 1 cup creamy peanut butter

• 8 oz tub of whipped topping (like Cool Whip)

• 1/4 cup powdered sugar (optional, for extra sweetness)

For Garnish (optional):

• Chopped peanuts or chocolate chips

• Drizzle of chocolate syrup

Directions

1. Prepare the Chocolate Pudding

In a medium bowl, whisk together the instant chocolate pudding mix and cold milk. Continue whisking for 2 minutes until the pudding thickens. Set aside.

2. Make the Peanut Butter Layer

In a separate bowl, mix together the peanut butter, whipped topping, and powdered sugar (if using). Stir until the mixture is smooth and well-combined.

3. Layer the Pie

Spread the peanut butter mixture evenly over the bottom of the graham cracker crust. Then, pour the chocolate pudding over the peanut butter layer, smoothing it out with a spatula.

4. Chill the Pie

Refrigerate the pie for at least 4 hours, or overnight if possible, to allow it to set properly.

5. Serve

Garnish the pie with chopped peanuts, chocolate chips, or a drizzle of chocolate syrup before serving. Slice and enjoy!

Servings and Timing

Servings: 8
Prep time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 10 minutes

Variations

• Add a Layer of Caramel: Drizzle caramel sauce over the peanut butter layer before adding the chocolate pudding for an extra burst of flavor.

• Crust Options: Swap out the graham cracker crust for an Oreo crust or a homemade crust of your choice for added flavor.

• Toppings: You can add whipped cream, chopped peanuts, or even a sprinkle of mini chocolate chips on top for extra texture.

Storage

• Refrigeration: Store leftovers in the fridge for up to 4 days. Cover the pie with plastic wrap or foil to prevent it from drying out.

• Freezing: You can freeze the pie for up to 1 month. Let it thaw in the fridge before serving.

FAQs

Can I make this pie in advance?

Yes! In fact, making this pie a day ahead of time is a great way to ensure it sets properly and gives the flavors time to meld together.

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be substituted. Just make sure it’s thick enough to hold the peanut butter mixture together.

Can I use sugar-free pudding mix?

Yes, you can use sugar-free instant pudding mix for a lighter version of this pie.

Conclusion

Peanut Butter Chocolate Instant Pudding Pie is a rich, indulgent, and easy-to-make dessert that’s sure to please everyone at your table. With its creamy layers of peanut butter and chocolate, this no-bake pie is a great treat for any occasion. Whether you’re serving it at a gathering or enjoying it as a sweet weeknight dessert, this pie is guaranteed to be a hit!