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 and mix well.
- Place the saucepan over medium-low heat and stir continuously with a wooden spoon until the mixture thickens, about 5-8 minutes. Remove from heat once thickened, ensuring it coats the back of the spoon.
- Stir in the peanut butter and vanilla extract until smooth and well combined.
- Transfer the pudding into a bowl, cover with plastic wrap (making sure it touches the surface to prevent skin from forming), and let it cool to room temperature. After cooling, refrigerate until set, at least 4 hours.
Notes
You can add chopped peanuts and pretzels on top for extra crunch and flavor.
For a sweeter taste, add more powdered sugar to the whipped cream.
Ensure the pudding is completely set before serving for the best texture.
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 16g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.