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I wanted a Reese peanut butter cup, but we had none in the house, which isn’t a bad thing because it wouldn’t have stood a chance with my craving.
I decided we had peanut butter, pudding mix, and chocolate chips that I could make something. It was just fantastic luck. I had an extra graham cracker crust leftover from Thanksgiving that makes this an epic peanut butter pudding pie.
BONUS No added sugar! I felt better with the boys eating this pie then having a slice of cake due to knowing that even the peanut butter was all-natural.
How long does pudding pie stay fresh?
Prepared pudding can last for up to 5-days in the refrigerator, whereas packaged dry pudding will last for months beyond its “best by” date.
When would you make no-bake pies or cakes?
It is great for a last-minute party or celebration where you have to bring a dessert. This pie, along with my berry icebox cake, are crowd favorites, so I hope you enjoy it!
Other Pie Topping Ideas:
- Graham Crackers
- Chocolate Shavings or drizzle
- Reeses peanut butter cup
Please let me know if you think of different ideas to add to the list as I would love to try them as well.
Peanut Butter Pudding Pie
- Electric Mixer
- 1 box Vanilla Instant Pudding mix
- 1 Graham Cracker Crust
- 2 c Cold Milk
- 1/2 c Natural Creamy Peanut Butter
- 1/8 c Semi-sweet Chocolate Chips Optional
- With the Vanilla pudding mix add the milk and peanut butter and stir until smooth.
- Dump the mix into the graham cracker crust and place it in the fridge for 2-hours to solidify more.
If you are not a chocolate fan, you do not need to put the semi-sweet chocolate chips on top and leave it as a traditional peanut butter pudding pie.