peanut butter chocolate pie

i first made this rich, chocolate-y peanut butter chocolate pie for thanksgiving a few years ago.  it was a big hit but then i completely forgot about this recipe until this past week when i was trying to think of a dessert to make for his mom and stepdad who were in town this weekend.  so i went on a search for the recipe so i could make this pie again.  but for some reason i couldn’t find the exact one.  until i realized that i had changed the original recipe a ton and then came up with this pie.  originally it had a graham crust, vanilla pudding, and fudge topping.  i don’t really remember why i changed it, maybe i just used what i happened to have in my kitchen, i’m not sure.  either way, this version is great.  i hope you like it too!

oh and i found these absolutely adorable reese’s mini cups to decorate the pie with.  aren’t they the cutest!

yum… peanut butter chocolate goodness!



Peanut Butter Chocolate Pie

adapted from Kraft Foods and



  • 1 1/2 cups of finely crushed Oreo cookie crumbs (approximately 20-22 cookies)
  • 2 tbsp of melted butter


  • 1/2 cup creamy peanut butter
  • 1-1/4 cups cold milk
  • 2 pkg. (3.4 oz. each) JELL-O Chocolate Flavor Instant Pudding
  • 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided


  1. To make the crust, mix the Oreo cookie crumbs and butter in a bowl with a spoon until they’re properly mixed and have a consistent texture.
  2. Use your fingers to press the crust into the pie plate.
  3. Bake the crust for 10-15 minutes at 350° F (177° C)
  4. Cool crust completely.
  5. To make the filling, beat peanut butter and milk in large bowl with whisk until well blended.
  6. Add dry pudding mixes; beat 2 min. (Mixture will be thick.)
  7. Stir in half the Cool Whip; spread over chocolate layer.
  8. Top with remaining Cool Whip.
  9. Decorate with Reece’s mini cups.
  10. Refrigerate for 3 hours or until firm.

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  1. peanut butter blossoms « miki's kitchen

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