Description
Try my Easy No Bake Peanut Butter Pudding Pie with a creamy peanut butter and vanilla pudding pie filling, whipped cream topping, homemade peanut butter crumble, & graham cracker crust. It’s delicious and the perfect no bake pie for peanut butter lovers!
Ingredients
Peanut Butter Graham Cracker Crust
- 2 cups Graham Cracker crumbs (14 Full Sheet Graham Crackers)
- 1/3 cup light brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp salt
- 2 tbsp creamy peanut butter
Peanut Butter Pudding Pie Filling
- 1 3.4 ounce box French Vanilla Instant Pudding (Can substitute vanilla or cheesecake instead)
- 1 1/2 cups milk (I used 2%)
- 1/2 cup creamy peanut butter
- 1 cup cool whip or homemade whipped cream
Whipped Topping
- 2 cups whipped cream or 1 8 ounce cool whip
Peanut Butter Crumble
- 1/2 cup powder sugar
- 1/3 cup peanut butter
Instructions
Peanut Butter Graham Cracker Crust
- Using a food processor or a ziploc bag and rolling pin, crush 14 full sheet graham crackers. You can also use pre-crushed graham cracker crumbs, if preferred.
- In a large mixing bowl combine graham cracker crumbs, brown sugar, melted butter, salt, and peanut butter with a fork until crust mixture forms.
- Pack tightly into a greased pie pan and use a fork and the bottom of a glass or measuring cup to really press it in.
- Freeze pie crust for 15 minutes before filling.
Peanut Butter Pudding Pie Filling
- While your graham cracker crust is freezing, begin preparing your pie filling by combining 1 3.4 ounce box of vanilla pudding, peanut butter, and milk. Use an electric mixer and mix together for 2 minutes until smooth and creamy.
- Next, gently fold in 1 cup of cool whip or homemade whipped cream until combined.
- Pour filling into your graham cracker crust.
Pie Topping
- Top pie filling with homemade whipped cream or cool whip.
- In a small mixing bowl combine peanut butter and powdered sugar, and mix with an electric mixer until small crumbs form.
- Add peanut butter crumbles on top of your pie as desired.
- Cover with plastic wrap and place in the refrigerator for at least 4 hours before slicing and serving.
Notes
- Store leftovers covered in the refrigerator for up to 1 week with cool whip or up to 3 days with homemade whipped cream.
Keywords: peanut butter pudding pie, no bake peanut butter pie, easy peanut butter pie, no bake pudding pie, cream pie, amish pie, peanut butter graham cracker pie, pudding pie