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Ingredients
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- ⅔ cup (133 g) granulated sugar
- ¼ cup (32 g) cornstarch
- ¼ teaspoon salt
- 2 cups (474ml) whole milk
- ½ cup (134 g) peanut butter
- 1 teaspoon vanilla extract
- 1 recipe pretzel pie crust
- 2 cups + 2 tablespoons heavy whipping cream, divided (474ml + 30ml)
- ⅓ cup (64g) chocolate chips
- 2 tablespoons (14g) powdered sugar
- 1 teaspoon vanilla extract
- Chopped peanuts and pretzels, for garnish
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add milk and whisk a few times to combine.
- Place the saucepan over medium-low heat, switch to a wooden spoon, and stir constantly until the mixture thickens (approximately 5-8 minutes). Remove the saucepan from heat.
- Stir in the peanut butter and vanilla until the mixture is smooth.
- Pour the pudding into a bowl and cover with plastic wrap, ensuring it touches the pudding to prevent a skin from forming. Allow it to cool at room temperature, then cover again and refrigerate for at least 4 hours until set.
Notes
For a decorative touch, top the pie with chopped peanuts and pretzels.
Make sure to wait until the pudding is completely chilled before serving for the best texture.
This dessert can be made a day in advance; just keep it refrigerated.
- Prep Time: 45 minutes
- Cook Time: 352 minutes
- Category: Desserts
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 48mg