Peanut Butter Chocolate Instant Pudding Pie is the ultimate no‑bake dessert that brings together rich chocolate flavor and creamy peanut butter goodness in one easy, crowd‑pleasing treat. With minimal prep time and no oven required, this dessert is perfect for hot days, casual gatherings, or when you simply want a delicious sweet that’s ready to dig into with minimal fuss.
Why You’ll Love This Recipe
This pie checks all the boxes: it’s indulgent yet effortless, combining the decadent duo of chocolate and peanut butter with a smooth pudding‑style filling. The layering of a creamy peanut butter‑cream cheese base and a chocolate instant pudding layer adds texture, flavor, and a “wow” factor. Since it’s a no‑bake recipe, it’s ideal for when you don’t want to heat up the kitchen or need a dessert you can prep ahead. It’s comforting, fun, and sure to impress.
Ingredients
-
5.9 oz (≈168 g) box instant chocolate pudding mix
-
3 cups whole milk
-
8 oz (≈227 g) cream cheese, softened
-
1 cup creamy peanut butter
-
¾ cup powdered sugar
-
16 oz (≈454 g) whipped topping (divide into two uses)
-
Two 6‑oz chocolate pie crusts (store‑bought or homemade)
Step‑by‑Step: How to Make Peanut Butter Chocolate Instant Pudding Pie
-
In a medium bowl, whisk together the instant chocolate pudding mix and the 3 cups of whole milk for about 2 minutes until the pudding mix is fully dissolved and smooth. Then place the bowl in the fridge for 5 minutes to let it begin to set.
-
Meanwhile, in a large mixing bowl, use an electric hand mixer to cream together the softened cream cheese, creamy peanut butter, and powdered sugar until the mixture is smooth and very thick.
-
Add spoonfuls of the chilled pudding into the peanut butter‑cream cheese mixture, mixing thoroughly before adding more, until all the pudding is incorporated.
-
Fold in half of the whipped topping into the combined mixture until no streaks remain and the filling is uniform.
-
Divide the filling mixture in half, and add half of it into each of the chocolate pie crusts. Smooth the tops evenly.
-
Cover the pies and refrigerate for at least 6 hours (ideally overnight) to let them fully set and firm up.
-
After chilling, top each pie with the remaining whipped topping. Then slice and serve.
Helpful Tips
-
Be sure to whisk the pudding mix and milk thoroughly so there aren’t any lumps; this ensures a smooth, creamy texture.
-
Use a hand mixer for the cream cheese/peanut butter layer — this helps get it extra smooth and fluffy.
-
When folding in the whipped topping, do so gently so you don’t deflate it — you want lightness.
-
Chill the pies long enough — setting time is key for clean slicing and good texture.
-
If you prepare the crust yourself (e.g., from crushed cookies + butter), make sure it is well chilled before adding the filling, so it holds up nicely.
-
For a fresh look, add garnish (chopped peanut‑butter cups, chocolate shavings, drizzle of peanut butter, etc.) right before serving.
Substitutions And Variations
-
Crust: Instead of chocolate‑pie crusts, you could use an Oreo cookie crust or graham cracker crust for a slightly different texture and flavor.
-
Whipped topping: If you prefer you could use freshly whipped heavy cream instead of store‑bought whipped topping, but be aware the texture might be slightly less stable.
-
Peanut butter: Use creamy peanut butter for best results; crunchy can work but will change the texture. Natural peanut butter (the kind with oil separation) may lead to a slightly greasier filling.
-
Flavor tweaks: You could drizzle melted peanut butter or chocolate on top, sprinkle chopped nuts, or add chopped peanut butter cups for garnish. You might even experiment with a layer of caramel or salted caramel for a salty‑sweet twist.
-
Dietary tweaks: For a lighter version, you could use low‑fat milk, reduced‑fat cream cheese, or a sugar‑free instant pudding mix, though flavor and texture may vary slightly.
Storage Instructions
Store the pies covered in the refrigerator — tightly wrapped or in a sealed container — for up to 2‑3 days for best taste and texture. If you prefer, you can freeze the pie (well‑sealed) for up to one month; when ready to serve, allow it to sit at room temperature for ~30‑45 minutes before slicing so it softens slightly and slices cleanly.
Nutritional Information
(per the given recipe estimate)
-
Calories: ~ 490 kcal
-
Carbohydrates: ~ 50 g
-
Protein: ~ 10 g
-
Fat: ~ 29 g (Saturated fat ~12 g)
-
Sodium: ~ 497 mg
-
Fiber: ~ 2 g
-
Sugar: ~ 37 g
Feel free to adjust values if you use different brands or make substitutions.
Serving Suggestions
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of extra whipped cream for those who want extra indulgence. Fresh berries like raspberries or strawberries lend a nice tart contrast. A drizzle of warm fudge sauce or a sprinkle of chopped peanuts on top adds texture and flair. Serve chilled directly from the refrigerator for the best experience.
Frequently Asked Questions About Peanut Butter Chocolate Instant Pudding Pie
Q: Can I prepare this pie in advance?
Absolutely! This pie is perfect for making ahead. Chilling it overnight not only saves time but also enhances the texture, making it easier to slice and even more delicious.
Q: Can I use natural peanut butter instead of creamy peanut butter?
While you can, many recipe developers recommend against natural peanut butter (the kind with oil separation) because it can cause the filling to become greasy or separate. Using a standard “no‑stir” creamy peanut butter yields better texture.
Q: What if my filling seems too soft or runny after chilling?
This can happen if the whipped topping was over‑folded (losing volume) or if the pudding layer wasn’t set before folding. Make sure to give the instant pudding mix and milk enough time to set (usually at least 5 minutes in the fridge) and fold in the whipped topping gently.
Q: Can I freeze the pie and serve it later?
Yes — you can freeze it. When freezing, wrap tightly to prevent freezer burn. Before serving, allow it to sit at room temperature for ~30‑45 minutes so it softens enough to slice nicely.
Q: What if I don’t have two pie crusts but one large one?
You can use one larger pie crust (for example a 9‑inch) and pour all the filling into it instead of dividing. Just make sure the crust is sturdy enough to hold the filling and that you adjust the slice size accordingly.
Conclusion
Thank you so much for letting me share this Peanut Butter Chocolate Instant Pudding Pie with you. I hope you enjoy making it as much as I do — the ease of preparation, the creamy layers of peanut butter and chocolate, the no‑bake convenience — everything about it earns this dessert a top spot on my favorites list. Whether for a casual weeknight treat or a special occasion, this pie brings comfort and indulgence without stress. I’m so glad you’re part of the food‑loving community and hope this becomes one of your go‑to desserts. Happy cooking, happy baking, and enjoy every delicious bite!
Print
Peanut Butter Chocolate Instant Pudding Pie (No Bake)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes (including chill time)
- Yield: 2 pies (8 servings each) 1x
- Category: Dessert
Description
This creamy Peanut Butter Chocolate Instant Pudding Pie is an easy no-bake dessert layered with smooth peanut butter, rich chocolate pudding, and fluffy whipped topping in a chocolate pie crust.
Ingredients
5.9 oz instant chocolate pudding mix
3 cups whole milk
8 oz cream cheese, softened
1 cup creamy peanut butter
¾ cup powdered sugar
16 oz whipped topping, divided
Two 6 oz chocolate pie crusts
Instructions
-
In a medium bowl, whisk together the instant chocolate pudding mix and the 3 cups of whole milk for about 2 minutes until the pudding mix is fully dissolved and smooth. Then place the bowl in the fridge for 5 minutes to let it begin to set.
-
Meanwhile, in a large mixing bowl, use an electric hand mixer to cream together the softened cream cheese, creamy peanut butter, and powdered sugar until the mixture is smooth and very thick.
-
Add spoonfuls of the chilled pudding into the peanut butter‑cream cheese mixture, mixing thoroughly before adding more, until all the pudding is incorporated.
-
Fold in half of the whipped topping into the combined mixture until no streaks remain and the filling is uniform.
-
Divide the filling mixture in half, and add half of it into each of the chocolate pie crusts. Smooth the tops evenly.
-
Cover the pies and refrigerate for at least 6 hours (ideally overnight) to let them fully set and firm up.
-
After chilling, top each pie with the remaining whipped topping. Then slice and serve.
Notes
Use creamy peanut butter, not natural, for best texture.
Let the pie set overnight for cleaner slices.
Garnish just before serving for a fresh look.
Freeze up to 1 month and thaw 30–45 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 37g
- Carbohydrates: 50g
- Protein: 10g
