Homemade graham cracker crust? Check.
Homemade chocolate pudding? Check.
Homemade peanut butter pudding? Check.
The makings of a deliciously satisfying pudding pie made from scratch.
The graham cracker crust is simply crushed graham crackers and a few tablespoons of melted butter.
Mix it and press it down into a pie plate. Easy. Bake it at 350F for 5 minutes and you’re done with the crust.
Now for the pudding. Start with milk, cornstarch, brown and white sugar, an egg and a pinch of salt.
As you whisk it will become thicker. Whisk until it boils and reaches pudding consistency. Remove from heat and stir in a generous amount of vanilla extract.
Pour half of this mixture into a bowl.
The peanut butter is added to the bowl and cocoa powder goes into the saucepan.
Whisk until fully incorporated and pour chocolate pudding into the cooled graham cracker crust. Pour the peanut butter goodness on top of the chocolate layer. Cover with plastic wrap and refridgerate at least 2 hours until set. Enjoy with a dollop of whipped cream.
Graham Cracker Crust
- 1 1/2 cups of crushed graham crackers
- 3 Tbs. butter, melted
Chocolate and Peanut Butter Pudding
- 2 cups milk
- 1/4 cup cornstarch
- 1/3 cup brown sugar
- 3 Tbs. granulated sugar
- 1/4 tsp salt
- 1 egg
- 1 Tbs. vanilla extract
- 1/2 cup peanut butter
- 1 Tbs. cocoa powder