This recipe kinda fell in my lap. Not IN my lap literally, thank goodness, but like an AH-HA kind of moment! When I made the Peanut Butter pie I shared yesterday, I only had a large box of pudding rather than the small it called for.
Sooo, I increased my milk accordingly, and when my pie was all said and done, naturally, I had extra pudding! I wasn’t ABOUT to waste it, so I looked in the pantry and saw the chocolate graham cracker crust I bought for a buck on the clearance rack. The chocolate Graham crust was enough smaller than the other in a 9 inch pie plate pie, that it worked out perfectly!
The recipe below is for one Chocolate Peanut Butter Pie. If you want to do two pies at once, like I did, then double the PB crumbles, and increase your milk/half and half to 2 cups. Then follow the instructions to make this pie chocolately. Viola, two pies! One large Peanut Butter Pie and one smaller Chocolate Crust PB Pie from one box of pudding.
Here is the recipe for one, large size Chocolate Peanut Butter Pie:
Chocolate Peanut Butter Pie
{click for easy printable}
Ingredients
- 1 whole Large Chocolate Graham Cracker Crust
- 1 box (3.4 Oz) Vanilla Instant Pudding
- 1 pint Half-and-Half
- ⅔ cups Peanut Butter (CRUNCHY)
- 1-½ cup Powdered Sugar
- 8 ounces, weight Extra Creamy Cool Whip
- ½ cups Mini Chocolate Chips
- Chocolate Syrup, For Drizzling
Mix peanut butter and powdered sugar in a bowl with a fork until crumbly. Set aside.
Mix pudding with half and half, whisk for 2 minutes. Stir in 4 ounces of cool whip.
In the bottom of your crust dump 2/3′s of your peanut butter crumbles. Spread pudding over top, sprinkle with 1/4 cup mini chocolate chips, then spread a layer of the remaining cool whip.
Top with a drizzle of chocolate syrup, the leftover crumbles and 1/4 cup mini chocolate chips. Chill for 1 hour.
~T
4 little Fergusons 