Don’t skip the whisking time for the pudding. Those 2 minutes of whisking are what activate the thickening agents properly.
What You’ll Need
Pre-made graham cracker pie crust because life’s too short to make everything from scratch. The graham flavor pairs beautifully with peanut butter anyway.
Creamy peanut butter works best here. I use regular Jif or Skippy because it mixes smoothly and doesn’t separate like natural brands can.
Powdered sugar creates those wonderful peanut butter crumbles. It blends right in without any grittiness that granulated sugar might leave.
Cream cheese is the base of our fluffy filling. This needs to be properly softened for the best results.
Heavy cream transforms the filling from ordinary to extraordinary. This is what gives us that cloud-like texture.
Instant vanilla pudding mix is your secret weapon. It adds flavor and helps the pie set perfectly without any guesswork.
Granulated sugar, vanilla extract, and milk round out the filling and bring all the flavors together in harmony.
Step by Step Instructions
1. Make the peanut butter crumbles.
Mix the peanut butter and powdered sugar in a medium bowl until it looks like coarse crumbs. Don’t worry if it seems a little dry.
Set aside half of this mixture for the topping. Trust me, you’ll be glad you saved some for the end.
2. Start the cream filling.
Beat the softened cream cheese and granulated sugar until completely smooth, about 3-4 minutes with an electric mixer.
This step is crucial. Any lumps now will stay in your finished pie, so take the time to get it right.
3. Add the cream and vanilla.
Pour in the heavy cream and vanilla, then beat until the mixture holds soft peaks and looks incredibly fluffy.
You’ll know it’s ready when it has doubled in volume and looks like the most delicious cloud you’ve ever seen.
4. Make the pudding.
In a separate bowl, whisk the milk and pudding mix for 2 minutes until it starts to thicken. This timing is important for proper setting.
5. Combine everything.
Gently fold the thickened pudding into your cream cheese mixture. Use broad, gentle strokes to keep everything light and airy.
6. Build your layers.
Spread half the peanut butter crumbles evenly in the pie crust. Press down lightly so they settle into the crust.
Pour the filling over the crumbles and smooth with a spatula. Make sure it reaches all the edges.
Top with the remaining peanut butter crumbles for that beautiful finishing touch.
7. Chill and wait.
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