Peanut Butter Chocolate Pudding Pie

Peanut butter chocolate pudding pie is rich, creamy, sweet, salty and so satisfying!

Is there a better combination on planet Earth than peanut butter and chocolate? I remember when I was a kid, Reese’s used to air these commercials where random people easting peanut butter would bump into another random person eating chocolate, and all of the sudden the secrets of the universe had been revealed.

I don’t know who’s wandering around eating peanut butter out of a tub, much less not even bothering with a spoon, but the point still stands. Hand’s down, Reese’s cups are the best Halloween candy and that is just not up for debate. Fight me.

I’ll take the combo anywhere, anytime I can get it. And it’s especially good in this pie. It’s creamy, sweet and salty and the creaminess of the pie contrasts nicely with the texture of the crust. (And you could always substitute a graham cracker or chocolate cookie crumb crust…just sayin’.)

Peanut Butter Chocolate Pudding Pie

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Course Dessert

Servings 8

Ingredients

  

• 1 pre-baked pie crust

Peanut Butter Layer

• 1/2 cup peanut butter
• 4 ounces cream cheese softened
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon maple syrup
• 2 1/2 cups milk
• pinch salt
• 1/4 cup natural cocoa powder
• 1/2 cup sugar
• 4 tablespoons corn starch
• 4 ounces unsweetened chocolate chopped fine
• 1 teaspoon vanilla extract

Pudding Layer

Instructions

 

• To make the peanut butter layer, beat the peanut butter and the cream cheese for 3-4 minutes or until smooth. Sift in powdered sugar and beat in. Add in milk and maple syrup and beat until creamy, adding in a smidge more milk if necessary until it gets to a spreadable consistency. Pour into cooled shell, spreading to the edges. Cover lightly and set in fridge.
• To make the pudding layer, combine two cups of milk, salt, cocoa powder and sugar in a saucepan. Mix with a whisk over medium heat until the sugar dissolves. While mixture is heating, combine remaining 1/2 cup of milk with cornstarch and mix until smooth. Add cornstarch mixture to saucepan and bring to a simmer. Continue to mix while simmering for an additional 1-2 minutes or until thickened. The mixture should coat the back of a spoon. Remove from heat and add in chopped chocolate and vanilla, mixing until chocolate is dissolved. Pour into large bowl and cover with plastic wrap, making sure wrap is sitting directly on pudding. Chill until completely cold.
• Once pudding is cold, spread on top of peanut butter mixture. Serve with chilled with lots of whipped cream.