This No Bake Peanut Butter Pie Recipe with Pudding comes together so quickly and is perfect for company! In a graham cracker crust, this pie is only 5 ingredients and tastes delicious! Since it pairs perfectly with a cold glass of milk, I knew it was the ideal recipe to share to partner with the American Dairy Association North East.
I do most of the grocery shopping for our household, and the one thing that is always in my cart is a fresh gallon of milk. In fact, when the kids or my husband are making our list, I often tell them that they don’t need to bother writing milk on it because it’s just a given!
They go through it fast enough that I know I just have to buy 1 or 2 gallons each trip. And don’t mind one little bit. Trust me, there are lots of things that come home from the store that I question whether I should buy or not.
But milk is not one of them! You could even go so far as to call me a milk pusher. I’m always telling the kids to drink more!
Why You Should Drink Milk
- There is no added sugar! Unlike almond milk and some of the other milk alternatives, cow’s milk has no added sugar in it.
- The ingredient list is short! I’m sure you’ve checked the ingredients list before and get overwhelmed (and turned off), when you see long lists of ingredients filled with names you can’t pronounce. Milk has a very short ingredient list compared to some of its alternatives.
- It’s the perfect source of protein! An 8-ounce glass of cow’s milk has 8 grams of protein compared to almond and rice that only have 1 gram.
- There is a lactose-free version of cow’s milk. Even if you have a lactose intolerance, there are still options for you to have cow’s milk! You’ll still be able to enjoy a nice, cold glass of milk that’s naturally rich in nutrients, like calcium, protein, vitamins and minerals.
- It’s cheaper! We’re all trying to save a buck wherever we can, right?? Cow’s milk, on average, is only about 26 cents per 8 ounce glass. Not bad when you compare it to rice milk that’s almost 3 times as much!
And, honestly, a tall glass of milk is pretty much a necessity when you want to enjoy delicious desserts, amiright? Like this no bake peanut butter pie recipe with pudding.
Has there ever been a time in your life that you’ve eaten peanut butter and didn’t feel like you immediately needed a glass of milk. There’s just something about it that makes you smack your lips and head towards the fridge! I’ve made many milk-worthy peanut butter desserts over the years like peanut butter sheet cake or my chocolate chip banana cake with peanut butter frosting, but I think this pie might just be my personal favorite!
Not only is this pie delicious, but it comes together so quickly! There are only 4 ingredients total and one of them is milk! Since you’ll already have it pulled out to make the pie, you might as well get a cup ready too.
Now I always have to make things a little extra difficult, so I did make a homemade graham cracker crust and then drizzled it with chocolate and peanut butter. These steps are totally not necessary! Honest. You can make this as simple as you want it to be.
What Type of Crust to Use for a Pie
Like I just mentioned, I went with a homemade graham cracker crust. I like my crust pretty thick, and had all the ingredients I needed, so I threw it together in just a few minutes. I’ll include the recipe in the notes version of the recipe, but if you have graham crackers, butter and sugar, then you’re set.
Feel free to just purchase a pre-made graham cracker crust, though. It will probably slice easier than mine if you do! I would go with the deep dish version if you have it available just so your whipped topping has room to pile on.
You could also go with a pastry crust. Just follow the directions on the package to pre-bake it. Then let the pie shell cool completely before filling with your peanut butter filling. It would taste delicious and is a great option… I’m just a graham cracker girl myself!
How to Make a No-Bake Peanut Butter Pie with Pudding
The only ingredients for your pie filling are milk, pudding mix and peanut butter chips. That’s it!
In a small saucepan, mix your milk and pudding mix together. I’ve tested this recipe with skim, 1% and whole milk and they all work just as well as the next one! So go ahead and just use whatever milk you have on-hand.
Continue to whisk your milk and pudding mix over medium heat just until it starts to boil. Then add your peanut butter chips and stir constantly until they’re all melted and your mixture is smooth.
Pour your peanut butter mixture into the prepared pie crust. Then place in refrigerator for 3-4 hours until it is set.
Once your pie filling is set top it with whipped cream. I used about 1.5 cups whipping cream for mine. I just placed it in my stand mixer and whipped until soft peaks formed.
Spread your whipped cream over your peanut butter layer. I chose to drizzle it with chocolate syrup and peanut butter drizzle. You could just sprinkle the remaining peanut butter chips over it for an easier topping, though!
It’s the perfect dessert for company, because you can make it ahead of time! In fact, you have to make it ahead of time in order for it to set, which frees you up to enjoy the rest of your day!
And who wouldn’t love this No Bake Peanut Butter Pie Recipe with Pudding?? It’s light and airy, but still tastes rich and decadent enough that your guests will be asking for a glass of milk with it!
What’s your favorite way to enjoy cow’s milk? Do you choose cow’s milk or one of the alternatives for your family? I’d love to hear why!
Be sure to PIN THIS POST to your recipes board or even your Easter board! It will be one less thing for you to have to worry about making on the actual holiday!
No Bake Peanut Butter Pie with Pudding
With only 5 ingredients, this peanut butter pie comes together quickly! A rich, smooth peanut butter filling in a graham cracker crust is topped with whipped topping!
- 1 graham cracker crust
- 2 cups milk
- 1 3 oz box vanilla pudding mix
- 1 cup peanut butter chips
- 1.5 cups whipping cream
- In a small saucepan, whisk the milk and pudding mix together over medium heat. Continue stirring until mixture comes to a boil.
- Reduce heat to low and add peanut butter chips. Stir into milk mixture until completely melted and mixture is smooth.
- Pour into graham cracker crust. Cover and refrigerate for 3-4 hours until pie is set.
- In a stand mixture, whip the whipping cream until soft peaks form. Spread over peanut butter filling. Refrigerate until ready to serve.
You could also make a homemade crust if you prefer over a store-bought one. Melt 6 tbsp butter and stir together with 1 1/2 cups graham cracker crumbs and 1/3 cup white sugar. Combine well and then press into the bottom and up the sides of a pie plate.
I added peanut butter and chocolate drizzles to the top of mine. You could also sprinkle the remaining peanut butter chips over your whipped cream. Or just leave it with the whipped cream and forget the embellishments!
This is a sponsored post written by me on behalf of American Dairy Association North East.