Ingredients for Peanut Butter Pudding Pie
- 2 cups milk
- Vanilla Pudding Mix
- 1 cup peanut butter chips
- Graham Cracker Crust
- 8 oz whipped topping
- Milk Chocolate Chips
- 1 tbsp shortening
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How to Make Peanut Butter Pudding Pie
- In a medium saucepan, whisk together 2 cups milk and 3.4 oz instant vanilla pudding mix until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from heat and stir in 1 cup peanut butter chips until completely melted and smooth.
- Pour the pudding mixture into your prepared 9-inch pie crust.
- Cover and refrigerate for at least 3-4 hours, or until the filling is completely set.
- Once set, spread 8 oz of whipped topping evenly over the pie.
- In a microwave-safe bowl, combine 6 oz semi-sweet chocolate chips and 1 tbsp shortening.
- Microwave in 30-second intervals, stirring after each, until melted and smooth. Let cool for 5 minutes.
- Drizzle the melted chocolate over the whipped topping.
- Refrigerate for at least 30 minutes before serving to allow the chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
119g
Fat
39g
Carbs
14g
