Oh peanut butter pie. Rich, decadent, creamy, irresistible peanut butter pie. This peanut butter pie has an extra layer of decadence, quite literally, with a chocolate ganache-like tier that makes this pie's flavor resemble that of a Reese's peanut butter cup.
To make this pie even more appealing, it's as easy as pie (!) to whip together, no baking required.
8 ounces of chocolate chips (semi-sweet or milk, depending on preference)
2/3 cup milk, 1 1/4 cups milk
3 tablespoons melted butter
3.5 oz package of vanilla pudding
8 oz package of cool whip
1 cup creamy peanut butter
1 teaspoon vanilla extract
optional mini peanut butter cups and whipped cream for garnishing
Place the chocolate chips in a heat-safe container. On medium low heat, add the 2/3 cup of milk and butter. Stir continually until butter melts. Reduce heat to low. Stir occasionally and allow to simmer for about 2 minutes. The milk will be gently bubbling at the edges.
Pour the milk/butter on the chocolate chips and allow to sit for 3 minutes before stirring. Stir until all chocolate is melted and the mixture is uniform.
Pour the chocolate mixture in to the graham cracker crust, using a rubber spatula to evenly spread it to the edges of the crust. Set aside.
In a large bowl, whisk together cool whip, peanut butter, pudding mix, and remaining 1 1/4 cup of milk. Pour the whisked mixture on top of the chocolate, using a rubber spatula to spread to edges.
Chill for 5 to 12 hours and serve, topping with whipped cream and halved peanut butter cups if desired.
