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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. It is my favorite candy and it has also become one of the boys too.
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. The crust will get soggy and due to milk being part of the pudding it will spoil.
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.