Ingredients
Scale
- 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 granulated sugar, cornstarch, and salt.
- Add the whole milk, whisking a few times to combine. Heat over medium-low heat, stirring constantly with a wooden spoon until the mixture thickens (about 5-8 minutes). Remove from the heat when it coats the back of the spoon.
- Stir in the peanut butter and vanilla extract until the mixture is smooth.
- Pour the pudding into a bowl and cover it with plastic wrap, ensuring the plastic touches the surface of the pudding to prevent skin formation. Let it cool to room temperature.
- Cover the bowl with plastic wrap and refrigerate until the pudding is set, for at least 4 hours.
Notes
For best results, chill the pudding overnight for a firmer texture.
Feel free to add additional toppings such as whipped cream or chocolate drizzle before serving.
Using creamy peanut butter yields a smoother pudding texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.