Delicious Peanut Butter Pudding Pie

Calling all peanut butter lovers! This peanut butter pudding pie starts with PB cookie crust and is topped with PB brownies.

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You have to have a deep love connection to peanut butter to enjoy this amazing pie! This isn’t just any old peanut butter pie… oh no! This pie is three days worth of baking for the love of it. THREE peanut butter recipes all come together to make this one spectacular pie!

First, bake a batch of peanut butter cookies. Second, bake a pan of peanut butter brownies. Third, make the stove top, homemade peanut butter pudding. After that, put this colossal dessert together and dig in. It’s perfect!

Stovetop Pudding – like Grandma used to make

Ok, so maybe your Grandma didn’t make peanut butter pudding, however, I’m sure at some point she made real pudding on the stove top. Stove top pudding is very easy to make, and this recipe just calls for brown sugar, cornstarch, salt, milk, heavy cream, peanut butter and vanilla. There are no egg yolks required to make the pudding. The cornstarch and peanut butter takes care of all the thickening for you, resulting in a smooth and creamy treat.

This recipe is part three of a three part series including Peanut Butter Cookies and Peanut Butter Brownies.

Amazing Peanut Butter Pudding Pie

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A Peanut Butter lover's pie – peanut butter cookie crust, peanut butter pudding, and peanut butter brownies in one cake. Try my famous recipe.

Prep Time 20 minutes minutes

Total Time 35 minutes minutes

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Course Pie Tart

Cuisine American

Servings 8 slices

Calories 420 kcal

Cook ModeScreen not going dark

Ingredients 

US Custom – Metric

For the Peanut Butter Pudding

• ⅓ cup light brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup creamy peanut butter
• 2 teaspoons vanilla

To assemble the Pie

• 2 cups Peanut Butter Cookie Crumbs
• 2 Tablespoons melted butter
• Peanut Butter Brownies about half the pan
• Chocolate Syrup
• Peanut Butter

Instructions 

Prepare the Crust

• Preheat the oven to 350℉.
• Pulse 10 – 12 peanut butter cookies in a food processor until you have at least 2 cups worth. Mix the cookie crumbs with the melted butter and press it into a pie pan. Bake for 10 minutes. Remove and cool.
• Crumble brownies into the bottom of the crust. I used about 6 brownies.

Make the Pudding

• Put the brown sugar, cornstarch, and salt into a large pot. Sit together to get the brown sugar mixes through. Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.
• As the mixture comes to a simmer, whisk constantly for one minute as it simmers. The mixture should be thick and coat the back of a wooden spoon. Remove from the heat and add peanut butter and vanilla extract. Pour the pudding over the brownies in the cookie crust. Cover the pudding with plastic wrap and refrigerate for at least 4 hours.
• Remove the plastic wrap. Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.

Notes

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 47g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 304mg | Potassium: 211mg | Fiber: 1g | Sugar: 33g | Vitamin A: 405IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 1mg

Nutrition information isn’t always accurate.

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