Chocolate Peanut Butter Pudding Pie
Description
Do you love Peanut Butter Cups? If you do, you will love this Chocolate Peanut Butter Pudding Pie. It's thick and creamy, and has a delightful graham cracker crust that is so easy to make.
Ingredients
Crust:
14 whole graham crackers
1 T. light brown sugar
7 T. (3.5 oz.) unsalted butter, melted
Chocolate Peanut Butter Pudding:
1 T. unflavored gelatin
1/3 c. boiling water
2/3 c. sugar
1/3 c. cocoa
1/4 c. cornstarch
1/8 t. salt
3 c. 1% low-fat milk
3 oz. semi-sweet chocolate, chopped
1/2 c. creamy peanut butter
2 t. vanilla extract
Topping:
chopped unsalted dry-roasted peanuts
Directions
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Crust:
Preheat oven to 350 degrees.
In the bowl of a food processor, pulse the graham crackers and sugar together until finely ground. Add butter; pulse until moistened. Using the bottom of a measuring cup, glass, or ramekin, press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.
Pudding:
Put gelatin in a small bowl; add the boiling water; stir until dissolved; set aside.
In a medium saucepan, whisk sugar, cocoa, cornstarch and salt. Gradually add milk, whisking until smooth. Set over medium heat; cook, whisking constantly, until mixture thickens and comes to a boil, about 10 minutes. Remove from the heat.
Add in peanut butter and chocolate; stir until melted; stir in vanilla and reserved gelatin mixture.
Pour pudding into the pie crust. Garnish the edge of the pie with the chopped peanuts.
Chill pie in the refrigerator for at least 3 hours, or preferably overnight, until well chilled and set.
Slice and serve.
8 servings.