Mile-High Peanut Butter Pie

Jill Elting


One of my very best friends shared this recipe with me. She made it for one of our basketball nights and I fell in love with it. A very light and fluffy pie.

★★★★★ 2 votes
3 Hr
10 Min



2 c
graham crackers, crushed
1/4 c
6 Tbsp
butter, softened


1 box
vanilla instant pudding
1/2 c
peanut butter, creamy
1 box
chocolate instant pudding
12 oz
cool whip
2 c
milk, divided
4 oz
cream cheese, softened


1/2 c
semi-sweet chocolate chips
2 Tbsp
peanut butter, creamy


1Preheat oven to 350 degrees
Mix graham cracker, sugar and butter until well blended; press into bottom and up sides of a 9 inch pie plate.
Bake 8 minutes and cool
2Beat Chocolate pudding and 1 cup of milk with a whisk for 2 min.(pudding will be thick). Spread onto cooled crust. Whip cream cheese with electric mixer, add 1/2 cup peanut butter and whip together until smooth and creamy. Add other 1 cup of milk and vanilla pudding; mix for 2 minutes. Fold in 1 cup of cool whip; blend well. Spread vanilla mixture over chocolate mixture in pie plate. Spoon and spread remaining cool whip over top of vanilla pudding layer.
3Refrigerate 3 hour. When ready to serve, microwave the 2 tablespoons of remaining peanut butter in small dish for 15 seconds or until warm enough to drizzle. Drizzle over pie. Melt the chocolate chips as directed on package and drizzle over pie. I warm both the peanut butter and chocolate in small bowls and then transfer them to small snack size zip-lock bags, cut off tiny corner and gently squeeze and drizzle over pie.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy