Chocolate Kiss Peanut Butter Pie

Chocolate Kiss Peanut Butter Pie

Vickie Bryant 0

"This recipe has a wonderful combination of a chocolate and peanut butter. It's simple and inexpensive. I make this pie for a restaurant owned by my mother, and we receive many compliments and even requests to purchase whole pies. You can also use chocolate pudding; the pie tastes like peanut butter cup candy. For a really spectacular presentation, garnish with whipped cream, peanuts, and chopped peanut butter cups."

Ingredients {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Melt the chocolate with the whipping cream. Stir until smooth, and spread evenly over the bottom of the pie shell. Refrigerate until ready to fill; chocolate should be firm before filling.
  2. Put the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil. Cool for 15 minutes, stirring often. Pour peanut butter filling into crust. Chill several hours.
  3. Top with whipped topping and chopped peanuts if desired.
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Reviews 51

  1. 66 Ratings


This was super easy to make. I used 1 cup peanut butter, as per other reviews to give it more of the peanut butter flavor. And since I used the instant pudding, I didnt heat the mix at all. I whisked it in a mixing bowl consistency was excellant. I though since the pudding is instant and the pie needs to chill why boil.


I've made this twice and both times I have been asked for the recipe. It's a keeper. I did use a cookie type crust (not a regular pie crust) and it was great. Everyone who ate it said not to change from the cookie crust to a pie crust. I'm sold.


I love love love this pie. I just went to the store and got enough ingredients to make it 3 times this week. I use a graham cracker crust and don't bother heating up the pudding/peanut butter mix. With instant pudding its not necessary. Try this pie, if you're not affraid of getting hooked that is!