graham cracker | Tasteful blonde

Fall is pie season, and I’m taking advantage of that as much as I can! With Thanksgiving around the corner, I started thinking of my favorite flavors to create something new to add to our Turkey Day dessert. Don’t worry the usual suspects will still be present. I can never abandon delicious pumpkin, apple and pecan pies (you can never have too much dessert, right)? Well while watching Food Network, which I may add I do religiously everyday, I got inspired by a vanilla pudding pie that had… wait for it.. peanut butter and powered sugar crumble on top! So, I decided I had to make something similar. I chose to make chocolate pudding on a graham cracker crust with cool whip, sprinkled with the delicious peanut butter topping, and the result was heavenly!

What makes this recipe even better, is that you don’t even have to cook anything! I tried this pie two ways, one that I just left in the fridge and one that I froze, and both were delicious. The frozen version tastes just like ice cream without all the calories, trust me you won’t regret it. But, this pie is nothing without the cherry on top aka the peanut butter crumble.

Ingredients:

Graham Cracker crust
Peanut Butter
Confectioners Sugar
Cool Whip ( I use the light, and there is no lack in flavor).
Instant Chocolate Pudding (You will need milk for the pudding, I used Almond Milk).

Recipe:

First, you need to get a food processor and add the peanut butter and powered sugar, and let them mix together until you get a constancy like this. Depending on how big your pie crust is and how much crumble you want, you can use a couple tablespoons of peanut butter with equal amounts of powered sugar. You might have to add more of one or the other, just continue until you get a crumbly constancy, you’ll know when.

Once processed, grap a spoon and apply the mixture on the bottom of the crust. Make sure to push the crumble into the crust so it can look like one flat surface.

Then after following the instructions to your instant pudding, quickly add it to the crust before it starts setting. Then allow the pudding to set for a few hours, just so the whipped cream doesn’t melt into it. Although the instant pudding does start setting in 5 minutes or so, it still needs more time to get firmer.

Once the pudding has set, start applying the cool whip to the top. Make sure to defrost the cool whip a few hours before in the fridge so that it isn’t too firm. Once you apply the cool whip, sprinkle on the peanut butter topping (as much or as little as you like). You can eat it right away, but if you want the cool whip to get back to it’s firmer state, stick it in the fridge for an hour or so. If you want to freeze, just stick it in the freezer overnight or at least 5 to 6 hours.