White Chocolate Peanut Butter Pie


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This white chocolate peanut butter pie is easy to make and everyone likes it. I use 1% milk and sugar free pudding to save on calories and because my husband is diabetic and this is his favorite pie.

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Covington, Indiana

Time needed

15-20 min preparation

Serving Size / Yield

6-8 servings


  • 1 pre-baked pie shell or graham cracker crust
  • 2 pkgs. sugar-free white chocolate pudding mix
  • 3 1/4 C. milk
  • 1/4 C. peanut butter
  • 1/2 C. powdered sugar
  • 1 med. container Cool Whip

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Combine peanut butter and powdered sugar. Mix until crumbs form. Reserve 2 Tbs. and place the rest in the bottom of the pre-baked pie shell. Prepare pudding mix according to directions using the 3 1/4 C. milk. When thickened, pour over peanut butter mixture in pie shell. Refrigerate until set and then spread Cool Whip over the top. Sprinkle with reserved peanut butter crumbs. Refrigerate for 2-4 hours at least, to allow flavors to blend.

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