No Bake Peanut Butter Chocolate Instant Pudding Pie is the ultimate no-bake dessert for any occasion. Whether you’re hosting a party, attending a potluck, or just craving something sweet and satisfying, this creamy, dreamy pie has you covered. Packed with rich chocolate pudding, velvety peanut butter filling, and fluffy whipped topping, it’s a quick treat that delivers big on flavor. And the best part? You don’t even need to turn on the oven! In just a few easy steps, you’ll have two decadent pies that are sure to wow everyone at the table.
Why You’ll Love This No Bake Peanut Butter Chocolate Instant Pudding Pie
This pie is everything you love about dessert in one easy-to-make recipe. It combines the nostalgic flavors of peanut butter and chocolate with the convenience of instant pudding and ready-made crusts. Creamy, rich, and ultra-smooth, it’s a guaranteed crowd-pleaser that requires minimal effort. Perfect for summer days, holidays, or anytime you want something sweet without the stress.
Ingredients
- 5.9 ounce box instant chocolate pudding mix
- 3 cups whole milk
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 16 ounces whipped topping, divided use
- 2 (6 ounce) chocolate pie crusts
Step-by-Step: How to Make Peanut Butter Chocolate Instant Pudding Pie
- Prepare the Chocolate Pudding: In a medium bowl, whisk the instant chocolate pudding mix with the whole milk for 2 minutes. Let it chill in the fridge for 5 minutes to set.
- Make the Peanut Butter Mixture: In a large bowl, use an electric hand mixer to beat together the softened cream cheese, peanut butter, and powdered sugar until smooth. This mixture will be thick and creamy.
- Combine Pudding and Peanut Butter Mix: Gradually add spoonfuls of the chocolate pudding to the peanut butter mixture, mixing well after each addition to keep the texture smooth.
- Fold in Whipped Topping: Once all the pudding is combined, gently fold in half of the whipped topping. Mix until no streaks remain.
- Assemble the Pies: Divide the filling evenly between the two chocolate pie crusts. Smooth the tops with a spatula.
- Chill to Set: Cover and refrigerate the pies for at least 6 hours or overnight for best results.
- Add the Final Touch: Before serving, top each pie with the remaining whipped topping. Slice and enjoy!
Helpful Tips
- Blend Thoroughly: Ensure the pudding and milk are fully mixed for a lump-free texture.
- Soft Cream Cheese: Use softened cream cheese to make mixing easier and smoother.
- Chill Time: Allowing the pies to set for several hours helps them firm up and improves flavor.
- Use Quality Ingredients: Choose a good quality peanut butter and whipped topping for the best taste.
- Garnish Options: Sprinkle with crushed peanuts, mini chocolate chips, or drizzle with chocolate syrup before serving.
Substitutions And Variations
- Pie Crust: Swap the chocolate crusts for graham cracker or Oreo crusts.
- Milk Alternatives: Whole milk provides the creamiest texture, but 2% can be used in a pinch.
- Nut-Free Option: Substitute the peanut butter with sunflower seed butter for a nut-free version.
- Low-Sugar: Use sugar-free pudding mix and a light whipped topping to cut down on sugar.
- Add Layers: Add a layer of sliced bananas or chopped Reese’s Cups between the crust and filling.
Storage Instructions
- Refrigerate: Keep the pies covered in the refrigerator for up to 5 days.
- Freeze: For longer storage, wrap the pies well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Serving from Frozen: Let the pie sit at room temperature for 30-45 minutes to soften before slicing.
Nutritional Information
- Calories: 490 kcal
- Carbohydrates: 50g
- Protein: 10g
- Fat: 29g
- Saturated Fat: 12g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 9g
- Trans Fat: 2g
- Cholesterol: 27mg
- Sodium: 497mg
- Potassium: 332mg
- Fiber: 2g
- Sugar: 37g
- Vitamin A: 381IU
- Calcium: 132mg
- Iron: 1mg
Serving Suggestions
- Serve with a cold glass of milk or a hot cup of coffee.
- Add a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with shaved chocolate, a peanut butter drizzle, or whipped cream swirls.
- Cut into small squares for party platters or potlucks.
Frequently Asked Questions About Peanut Butter Chocolate Instant Pudding Pie
Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead. Prepare it the night before and let it chill overnight for best texture and flavor.
Can I use a different type of pudding?
Absolutely. Vanilla or peanut butter-flavored pudding would also work well, but chocolate complements the peanut butter best.
Is it okay to freeze this pie?
Yes, this pie freezes beautifully. Just be sure to wrap it tightly and thaw in the fridge before serving.
Can I make this pie gluten-free?
Yes, just ensure your pudding mix, pie crust, and other ingredients are certified gluten-free.
Is it possible to substitute store-bought whipped topping with homemade whipped cream?
Definitely! Just whip heavy cream with a bit of powdered sugar until stiff peaks form and use it in place of the whipped topping.
Conclusion
Thank you so much for stopping by to try this Peanut Butter Chocolate Instant Pudding Pie! It’s one of my favorite no-bake desserts because it’s just so easy, incredibly creamy, and full of that irresistible peanut butter-chocolate flavor combo. Whether you’re serving it for a casual get-together or a festive occasion, this pie is always a hit. I hope you love making and enjoying it as much as I do. Happy no-bake baking, and thank you for being a part of our sweet little food-loving community!
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No Bake Peanut Butter Chocolate Instant Pudding Pie
- Total Time: 6 hours 15 minutes (includes chilling)
- Yield: 2 pies 1x
Description
Peanut Butter Chocolate Instant Pudding Pie is a creamy, no-bake dessert with layers of chocolate pudding, peanut butter filling, and whipped topping. Perfect for quick entertaining or a delicious treat anytime.
Ingredients
5.9 oz box instant chocolate pudding mix
3 cups whole milk
8 oz cream cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
16 oz whipped topping, divided use
2 (6 oz) chocolate pie crusts
Instructions
-
Prepare the Chocolate Pudding: In a medium bowl, whisk the instant chocolate pudding mix with the whole milk for 2 minutes. Let it chill in the fridge for 5 minutes to set.
-
Make the Peanut Butter Mixture: In a large bowl, use an electric hand mixer to beat together the softened cream cheese, peanut butter, and powdered sugar until smooth. This mixture will be thick and creamy.
-
Combine Pudding and Peanut Butter Mix: Gradually add spoonfuls of the chocolate pudding to the peanut butter mixture, mixing well after each addition to keep the texture smooth.
-
Fold in Whipped Topping: Once all the pudding is combined, gently fold in half of the whipped topping. Mix until no streaks remain.
-
Assemble the Pies: Divide the filling evenly between the two chocolate pie crusts. Smooth the tops with a spatula.
-
Chill to Set: Cover and refrigerate the pies for at least 6 hours or overnight for best results.
-
Add the Final Touch: Before serving, top each pie with the remaining whipped topping. Slice and enjoy!
Notes
Let pie set for at least 6 hours for best texture.
Use a hand mixer for smooth filling.
Garnish just before serving for the freshest look.
Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (1/8 of a pie)
- Calories: 490
- Sugar: 37g
- Carbohydrates: 50g
- Protein: 10g