Chocolate Peanut Butter Pie

No changes. Great Pie!

Love it my go to pie

Halved except for pudding mix with 1 1/2 cup milk. Topped with peanut butter cups.

I’d increase the PB and decrease the butter…it solidifies to a rock when one refrigerated

Delicious

It tastes really good, but the different layers seem to come apart from each other. The peanut butter is more like a fudge than a pie filling. I used regular pie crust and it tasted well together, but again the layers don’t seem to grab onto each other.

Yes I made some changes on the cross I use peanut butter Nutty Buddies Little Debbie’s and then some vanilla wafers a little bit of butter I’m bake it about 10 minutes did I took it out of the oven and let it completely cool down then I put in the fridge let it chilled did I put the peanut butter mixture on it but I did add peanut butter cups to the mixer and put it back in the fridge I made the chocolate pudding and put it on it back in the fridge then waited to the putting out nice and cold and stiff and put the whipped cream on top with Reese’s peanut butter cups I had six different people try it and you all loved it same with me William vermeule

Found this when I was looking for the recipe—Read most of the comments and suggestions and decided to try it. The club I belong to, has weekly dinners for its members and desert is included. I was asked if I would make desert and I did. I found a creamy peanut butter and used that instead of the regular. Also, instead of 3 cups of confectioners’ sugar I use 2. The peanut butter was creamy and not to sweet—Even when it got cold, it was still soft. When I made the chocolate pudding I used use 1-1/2 cups of milk instead of 2. I may try and double the chocolate pudding next time—it could have used extra chocolate. One of the members told me, it was the best he’s ever tasted—my other half said it was excellent. I even liked it and I am not big on peanut butter,

No changes and yes that recipe is a keeper

I made this into a slab pie instead of 2 separate pies. I used a 9×13 glass baking dish that I sprayed with cooking spray and used an Oreo cookie crust instead of graham cracker crust (25 Oreo cookies pulsed in food processor to crumbs with 4 Tbls melted butter, pressed into bottom of pan and chilled til ready to fill). It turned out great and everyone loved it. After reading the other reviews I did make a couple of changes because I wanted both the peanut butter layer and the chocolate layer to have more of the same texture . This is what I did. I used 2 boxes of instant choc pudding and instead of milk, I used 2 cups of heavy cream and 3/4 of a cup of 2% milk. It whipped up in less than two minutes in to a beautiful chocolate mousse. For the peanut butter layer, I used an organic all natural peanut butter so it wasn’t as stiff as the Skippy type PB which made it easier to blend, 1 cup of powdered sugar, 6 tablespoons of butter and 2 ounces of cream cheese. I whipped all of it together and folded in 1 cup of whipped cream. This gave the peanut butter layer more of a mousse like consistency, which is what I wanted. Then topped it off with more whipped cream and sprinkled the top with mini chocolate chips. I made it the day before so it would set up overnight. It looked nice and tasted delicious. I was told by several people it was the best no bake dessert they’d ever eaten.

This Pie is really good, I made it for thanksgiving and everyone loved it even the people who didn’t like peanut butter, 😀

I followed the recipe but will change the next time I make it. The peanut butter filling was too stiff and would “spread” into the crust resulting in the crust cracking apart. I also would up the pudding to two boxes. It chilled nicely and tasted very good!

Followed others suggestions to only use 2 cups of sugar and this came out amazing! I cant have gluten so i made the crust with crushed cheerios and brown sugar instead of graham crackers. I also didnt want to buy the cream topping, so i melted chocolate chips with a little peanut butter and milk and poured it on top of the pudding layer. It made a hard chocolate crust on top which was fun! One other suggestion- if you have leftover icing from making a cake, you can mix a bit into the peanut butter layer and it gets extra creamy.

Made it as is in the recipe, it has too much sugar in it. If I make it again I would cut down on the sugar.

Very rich, very yummy.

Excellent! My brother liked it so much that he had it for his birthday party dessert

Rave reviews at our house. They said it was the best pie and I could do it again any time. 😉

Love this recipe with the changes! (similar to other reviews) I had one 9″ gc crust so basically halved the PB layer; used 3/4 c PB, 1/2 c btr, 1 & 1/4 c pdr sgr, and 4-6 T whole wheat flour to the desired consistency. Combined pudding with 1 & 3/4 c milk, prepared as stated. Gift for ex-boyfriend birthday, He’ll love it!

I made this twice. The first time, it did not turn out. However…I went through the reviews as I now make a habit to do and it turned out quite delish. I used 2 cups of powdered sugar vs 3. I cut my milk back to 1 1/2 cups vs 2 and added another box of pudding mix. I added half a container of thawed whipped topping to my pudding mix to make it more of a mousse as this rounded it out better. The rest went on top and garnished with fudge topping. My guy loves it. It’s very rich but very good. 😉

Whipped cream from a can would have worked better!

Love the simplicity of the recipe although the next time will make some changes. This time I followed others advice about using only 2 cups of confectioners sugar, that will stay the same, I also added 4 oz of softened cream cheese to the PB mixture it gave it a bit more creamy texture. Next time I will use 2 boxes of chocolate pudding, and 2 cups of milk, I will also add cool whip to the pudding mixture to help spread it out between the 2 pies, because 1 box definitely was NOT enough between the 2 pies.