When you want something quick and easy for dessert, try this no-bake chocolate peanut butter pie recipe. It starts with a graham cracker crust, and it's filled with instant chocolate pudding and peanut butter. What could be easier?
Prep Time: 2 hours, 20 minutes
Ingredients:
- 1 9-inch graham cracker crust
- 1/4 cup plus 2 Tbsp. peanut butter, divided
- 1/4 cup semisweet chocolate chips
- 1 3.9 oz. box instant chocolate pudding and pie filling
- 1-3/4 cups cold milk
Preparation:
- Place 1/4 cup of the peanut butter and the chocolate chips in a microwave safe container. Heat on 50% power for 30 seconds. Stir. If not melted, repeat until melted. Pour into pie crust. Cool and refrigerate for 15 minutes.
- Meanwhile, dissolve the chocolate pudding mix into the cold milk and beat with a whisk or an electric mixer on low speed for 1 minute.
- Pour into pie shell. Refrigerate 1-2 hours until set.
- Place remaining two tablespoons of peanut butter in a microwave-safe container, and heat on 50% power for 20 seconds. Drizzle over cooled pie just before serving.
