Peanut Butter Cup Pie

Carl 0

"This peanut butter and chocolate pie uses two kinds of pudding."

Ingredients 4 h 20 m {{adjustedServings}} servings 597 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
  2. Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.
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Reviews 5

  1. 8 Ratings


THIS WAS FANTASTIC! I made it with fat free coolwhip and sugar free pudding and it was great.


This pie was easy to make and a big hit with my family. I recommend adding chopped peanut butter cups to the whipped topping.


Well, I did adjust this just a little. Instead of using a plain old pie crust, I used a basic peanut butter cookie recipe and used it as a crust. I baked the crust in a 9 x 9" glass dish. Then poured in the pudding mixes. I also added some peanut butter to the chocolate batter and then swirled the two together to make a marble like topping. Then I sprinkled the top with crushed peanuts. Mine came out a bit watery, so I put it in the freezer for a couple hours. Wow! It came out like an amazing ice cream cake. I think next time though, if I want to make it w/o freezing it, I would simply stir in a pack of plain gelatin. I skipped the whipped topping.