Peanut Butter Pudding Pie

inside a peanut butter pie with whipped cream

4.79 from 37 votes

The vanilla pudding in this Peanut Butter Pudding Pie keeps this simple pie from being too rich. You'll love the peanut butter and vanilla combination!

Prep Time20

Set Time5

Total Time25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 331kcal

Author: Julie Clark

Ingredients

1/2 cup creamy peanut butter
3/4 cup powdered sugar
1 9" pre-baked pie crust (or use your favorite pie crust recipe)
1 small package vanilla instant pudding (3.5 ounces)
2 cups 2% milk
8 ounces whipped topping

Instructions

In a small bowl, crumble together the peanut butter and powdered sugar. Sprinkle 3/4 of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie. 1/2 cup creamy peanut butter, 3/4 cup powdered sugar, 1 9" pre-baked pie crust
In a small bowl, mix one small package of vanilla instant pudding with the two cups of milk. Whisk until smooth. 1 small package vanilla instant pudding, 2 cups 2% milk
Pour the pudding over the crumbled peanut butter mixture in the pie shell. Allow the pudding to set for 5 minutes.
Spread the whipped topping over the pudding and then sprinkle the remaining peanut butter crumbs on top. 8 ounces whipped topping
Cover loosely and store the pie in the refrigerator. You can serve right away, or chill for 3-4 hours.

Video

Notes

Use a store-bought pie crust, or your own favorite pie crust recipe. You could also use a graham cracker crust!
Note: We do not recommend freezing this pie, but you can make it up to 2 days in advance and store it in the refrigerator. Store any leftovers in the fridge.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition