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Mint Chocolate Peanut Butter Pie



– 3 cups Real California milk – 1 4.6-oz. package vanilla pudding mix, such as Jell-O Cook & Serve Vanilla Pudding & Pie Filling – 1/3 cup smooth peanut butter – 3/4 cup plus 3 tbsp. powdered sugar, divided – 1 9-in. chocolate crumb pie crust, ideally deep dish – 1 1/2 cups Real California heavy whipping cream – 1 cup mini peanut butter cups – 2 tbsp. crème de menthe liqueur or mint syrup
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Serves 8

Using the milk, prepare the pudding according to package directions. Cover to keep warm and set aside.

In a medium bowl, combine the peanut butter with 3/4 cup of the powdered sugar, working the mixture with a fork until it forms small, crumbly balls. Transfer to the pie shell and top with the warm pudding (you might not need it all). Set aside to cool to room temperature, then refrigerate until the pudding is firm and well chilled.

Using a hand or stand mixer, whip the whipping cream until soft peaks form. Add the remaining 3 tbsp. powdered sugar and whip until stiff peaks form. Cover the pie with the whipped cream and top with mini peanut butter cups. Drizzle with the crème de menthe before serving.

By Sherill M. from Savannah, Georgia

The first time I made this pie I was hoping for leftovers. No such luck. This pie is so simple and delicious you need to make several if you want more than one slice to yourself!