Peanut butter pudding pie is my go-to lazy-day dessert, and with no-bake dessert tips in my back pocket, I never sweat the clock. It’s cool, silky, and sweet without being heavy. And it totally hits that nostalgic peanut butter cup vibe. I’m usually more of a savory breakfast kind of gal, but I will happily sneak a chilled slice before noon. Because the filling sets in the fridge, you can prep it ahead, then slice when you’re ready. And if a pie could hug you, this one would. So yes, Peanut butter pudding pie is my comfort dessert in every season.
Table of Contents
What exactly is this pie?
At its heart, Peanut butter pudding pie is a creamy refrigerator pie made with instant pudding, smooth peanut butter, and a crumbly cookie or graham cracker crust. It chills to set instead of baking, which keeps the texture soft and mousse-like. And the layers hold beautifully, especially when you follow smart tricks for layers in no bake dessert so nothing slumps. So think of it as a peanut butter cup turned into a sliceable cloud. And it’s easy enough for a weeknight but pretty enough for company.
Ingredients overview for your pie
You only need pantry staples for this Peanut butter pudding pie, which keeps things stress free. And you can go classic graham cracker or lean chocolate with an Oreo crust, both of which pair well with this creamy filling. If crusts make you nervous, this simple guide to a sturdy base for a cheesecake crust is super helpful for pressing crumbs evenly.
- Graham cracker crumbs or Oreo crumbs: Buttery and crumbly, they give you that sweet, sandy base. You can buy pre-made crusts, or crush cookies and stir with melted butter and a pinch of salt.
- Butter: It binds the crumbs. And salted butter is great here, since a tiny hint of salt makes the pie taste richer.
- Creamy peanut butter: This adds body, flavor, and makes Peanut butter pudding pie taste like a peanut butter cup in pie form. Natural peanut butter works if it’s well stirred and not too runny.
- Cream cheese: Softened cream cheese helps the filling set and adds slight tang. And it makes Peanut butter pudding pie slice cleanly without cracking.
- Instant vanilla pudding mix: It’s the secret to speed. And the stabilizers in it keep Peanut butter pudding pie smooth and sliceable. Chocolate pudding works too for a chocolate-peanut version.
- Cold milk: Whole milk makes the silkiest texture, but 2 percent is fine. Almond milk can be used if it’s the thicker, barista-style kind.
- Powdered sugar: Just a touch, since the pudding already adds sweetness. And it dissolves quickly into the filling.
- Vanilla extract: Adds warmth and rounds out the peanut flavor.
- Whipped topping or whipped cream: This lightens the filling and makes a fluffy top. And it gives Peanut butter pudding pie that airy, mousse-like finish.
- Chocolate for drizzling (optional): A melted dark or milk chocolate swirl looks pretty and adds contrast.
- Mini peanut butter cups, chopped peanuts, or sprinkles (optional): For a playful garnish and crunch.
There are zero eggs here, which makes the filling fuss free. And if you like the idea of extra protein from your nut butter, this quick primer on how to add protein to baked goods will spark ideas you can fold into your next Peanut butter pudding pie.
Step-by-step instructions
I keep the method chill and simple, so you can focus on the good part, which is eating Peanut butter pudding pie cold from the fridge. And if you plan to whip fresh cream for the topping, skim through how to whip cream so your peaks turn out soft and dreamy.
- Build the crust: Stir crumbs with melted butter and a pinch of salt, then press into a 9 inch pie plate. And if you like cute edges, these pie crust designs offer easy ideas even for crumb crusts. So you already set the stage for Peanut butter pudding pie.
- Soften and beat the cream cheese: Beat cream cheese until smooth and fluffy. And scrape the bowl so there are no lumps, because a smooth base means a silkier Peanut butter pudding pie later. For neat layers, peek at layering tips so the filling spreads evenly.
- Make the pudding: Whisk instant pudding with cold milk for 2 minutes until thick. Then beat in the peanut butter and vanilla until glossy. And you’ve got the heart of Peanut butter pudding pie ready to go.
- Sweeten and lighten: Beat in powdered sugar to taste, then fold in half of the whipped topping or softly whipped cream. And fold gently so you keep the volume. A light touch keeps the texture cloud-like.
- Fill the crust: Spread the filling into the crust, smoothing the top with an offset spatula. And try a gentle swoop pattern, which looks cute under the final topping. So the middle of your Peanut butter pudding pie will look bakery-level. For simple finishing touches, peek at decorating with sprinkles.
- Chill: Cover and refrigerate at least 4 hours, or overnight. And longer chill time gives cleaner slices. If you’re storing it longer, see these smart ideas on how to store and freeze baked goods.
- Top it off: Spread the remaining whipped topping over the set filling. Then drizzle melted chocolate, add chopped peanuts, or tuck in mini cups. For the drizzle, follow this quick guide on how to melt chocolate. And this is the moment your Peanut butter pudding pie turns heads.
- Slice: Wipe the knife between cuts for clean edges, and serve cold. Also, a thin knife or even dental floss gives tidy slices. And if you want a second no-bake dessert on the table, this fun banana split dessert makes a great sidekick.
- Make minis: Spoon filling into lined muffin tins with a spoonful of crumbs at the bottom for quick mini pies. And chill until set, then garnish. So your mini Peanut butter pudding pie cups become party-perfect in no time. For individual sweets, check out these no-bake cheesecake cups for sizing tips.
Serving ideas you’ll crave
I like cold slices with a little extra whipped cream and a light salt sprinkle for contrast. And a coffee or iced latte on the side is perfect. If you’re going festive, add red, white, and blue sprinkles inspired by this playful holiday pie. Or keep it classic with a warm chocolate drizzle and chopped peanuts. So however you dress it, Peanut butter pudding pie brings that cozy, creamy vibe we all love.
Tips for the best results
A few tiny moves make a big difference, especially with a chill-set dessert. And if you’re making it ahead, these smart notes on storing and freezing baked goods will help you plan. So you get consistent Peanut butter pudding pie magic every time.
- Use cold milk for instant pudding. And whisk for the full 2 minutes so it thickens properly.
- Beat cream cheese until smooth. Then scrape the bowl, since small lumps show up later.
- Fold gently. And stop as soon as the mixture looks uniform to keep the filling airy.
- Chill long enough. Overnight is best for clean slices.
- Go heavy on crumb crust. A little extra crumb prevents sogginess and supports Peanut butter pudding pie slices.
- Warm your knife. And wipe between cuts to keep edges neat.
- Have fun with toppings. For cute finishes, skim sprinkle basics and add chocolate curls or peanuts.
Q&A section
Can I use homemade pudding instead of instant?
Yes, just cook it a bit thicker than usual so it sets firmly once chilled. And cool it before folding in the peanut butter and cream. If you’re making an eggy custard and need swap ideas, this guide to substituting eggs in baking is handy. So you still get that smooth Peanut butter pudding pie texture without instant mix.
Can I make this pie ahead and freeze it?
Absolutely. Wrap the pie tightly and freeze for up to a month, then thaw overnight in the fridge. And leave off whipped topping until after thawing for the best texture. For more storage tips, I always check how to store and freeze baked goods. So Peanut butter pudding pie works beautifully for make-ahead holidays.
What crust is best, graham cracker or Oreo?
Both are great. Graham cracker crust is buttery and classic, while Oreo brings chocolate that plays well with peanut butter. And if you want a firm base, these notes on a sturdy cheesecake crust help, and cute edges get easy with simple pie crust designs.
Any swaps for peanut butter or ways to tweak sweetness?
Sunflower seed butter or almond butter can work if they’re not too runny. And you can use sugar-free pudding and a light whipped topping to adjust sweetness. For protein boosts, I like folding in Greek yogurt or reading up on smart tips for adding protein to baked goods. So you can keep the spirit of Peanut butter pudding pie while fitting your needs.
Why you’ll love this pie
It’s smooth, cool, and slices like a dream without turning on the oven. And the flavor lands right between sweet and salty, which is my happy place. Plus it’s budget friendly, totally make ahead, and easy to decorate with chocolate and sprinkles. If you’re into creamy layered treats, you might also adore this fun no-bake chocolate trifle. So Peanut butter pudding pie is that dessert friend you can count on anytime.
More recipe ideas
- No-bake cookies and cream mousse cake: Oreo lovers, this one’s silky and light.
- No-bake strawberry pretzel bars: Sweet, salty, and super refreshing.
- Pumpkin pie: Cozy spices and a classic custard filling.
- No-bake tres leches: Milky, tender, and simple to assemble.
- No-bake chocolate cheesecake: Ultra creamy with deep cocoa notes.
Behind the scenes
I tested three versions, and the winner used a touch of cream cheese for structure, plus a little extra crumb in the crust to stop sogginess. And I learned that a five minute chill before adding the top layer keeps swirls tidy. When I went heavy on the chocolate drizzle, I followed this guide on melting chocolate and it never seized. You can catch more of my test bakes and step-by-steps on my Pinterest, where I save variations, topping ideas, and cute slice shots.
Peanut Butter Pudding Pie
Equipment
- 9-inch pie plate
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Offset spatula
Ingredients
- 1 1/2 cups graham cracker or Oreo crumbs
- 6 tbsp butter, melted
- 1 pinch salt
- 8 oz cream cheese, softened
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 8 oz whipped topping or softly whipped cream, divided
- 2 oz melted chocolate, for drizzling (optional)
- 1/2 cup mini peanut butter cups, chopped peanuts, or sprinkles (optional)
Instructions
- Stir crumbs with melted butter and a pinch of salt. Press mixture firmly into a 9-inch pie plate to form the crust.
- Beat cream cheese until smooth and fluffy, scraping the bowl to avoid lumps.
- Whisk instant pudding mix with cold milk for 2 minutes until thick. Beat in peanut butter and vanilla until smooth and glossy.
- Beat in powdered sugar, then fold in half the whipped topping or whipped cream until light and fluffy.
- Spread filling evenly into the prepared crust. Smooth the top with an offset spatula.
- Cover and refrigerate at least 4 hours or overnight for best slicing.
- Spread remaining whipped topping over chilled pie. Garnish with melted chocolate drizzle, chopped peanuts, or mini peanut butter cups if desired.
- Slice with a clean, wiped knife between cuts for neat edges. Serve cold and enjoy.
