It is hard to believe that today is already the last day of November! Did you have a good Thanksgiving? It was great to be off of work for a few extra days! We got our Christmas tree and decorations up, spent time with family and friends, and took time to relax. It seems that it is already time to start thinking about treats for upcoming holiday gatherings. This Chocolate Pie with Peanut Butter Crust is pretty easy to make and requires very few ingredients. The peanut butter crust is made just like a graham cracker crust, except for this one is made from PB Thins Peanut Butter Crackers from the makers of PB2, Bell Plantation.
The crust starts out with these delicious peanut butter crackers. They are salty, crunchy, and loaded with peanut butter flavor.
The crackers get crushed in the food processor with a little bit of sugar until they resemble sand.
I use a spring form pan to make this pie. I don’t know about you, but I find it impossible to cut a graham cracker crust without it crumbling so I like to cut a parchment paper circle and place it in the bottom of my pan. I also spray the sides with cooking spray.
Melted butter gets added to the food processor to make the crust come together. Press it into the spring form pan. I find using the bottom of a measuring cup works best.
The crust comes out crunchy, buttery, and so delicious. It just gets refrigerated for about an hour. Then you make the filling and pour it into the crust.
The filling is a blend of chocolate pudding and cream cheese. It is best to use a cooked version of pudding. Then you can blend the cream cheese with the warm pudding for a nice, smooth filling.
The crust can be made a day ahead, but I don’t recommend filling it until a couple of hours prior to serving to ensure that it doesn’t get soggy.
- 2¼ cups PBthins crackers
- ⅓ cup granulated sugar
- 7 tbsp butter
- 1 - 8 oz. package of cream cheese, softened to room temperature
- 1 - package of cooked chocolate pudding
- 2 cups milk (or amount your pudding calls for)
- Prepare a 9 inch spring form pan by cutting a circle of parchment paper that fits into the bottom. You can trace the bottom of the pan to get the correct size.
- Spray the sides of the pan with cooking spray. Set aside.
- Add the PBthins and sugar to the bowl of a food processor.
- Blend until the crackers and ground into a course sand.
- Melt butter in a small sauce pot.
- Pour melted butter into the food processor. Process until the butter is blended into the cracker crumbs.
- Pour the crust mixture into the pan and use the back of a measuring cup to press the crust down. The crust should come up the sides of the pan about 1 inch.
- Place the crust in the fridge for at least one hour. It should be completely hardened before you add any filling to it.
- To make the filling, let cream cheese stand until it is room temperature.
- Make your pudding according to directions. You should use a type that needs to be cooked to avoid a lumpy filling. I used Organics brand.
- Use a hand mixer to blend the softened cream cheese into the warm pudding mixture.
- Let cool slightly. Add to the crust.
- Refrigerate for at least 2 hours before serving.
- When you are ready to serve release the spring form pan sides. If the crust is stuck, gently use a butter knife to loosen the sides.
- Carefully cut into slices and serve. The filling will not be a solid texture so it will not cut perfectly. You could freeze this slightly to make cutting easier.