Best 3 Raspberry Vanilla Pudding Pie With Peanut Butter Crust Recipes
Indulge in a symphony of flavors with our Raspberry Vanilla Pudding Pie with Peanut Butter Crust, a delightful dessert that combines the tangy sweetness of raspberries, the creamy richness of vanilla pudding, and the nutty goodness of a peanut butter crust. This pie is a perfect blend of textures and flavors, offering a delightful contrast between the crispy crust, the smooth and creamy pudding filling, and the juicy burst of raspberries. It's a classic dessert with a delightful twist that will surely impress your family and friends.
This recipe also includes variations to cater to different dietary preferences and allergies. For those with gluten sensitivities, a gluten-free crust option is provided, ensuring everyone can enjoy this delicious treat. Additionally, a vegan version of the pudding filling is available, made with almond milk and cornstarch, offering a plant-based alternative without compromising on taste.
RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST
Steps:
- For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
- For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
- Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.
PEANUT BUTTER PUDDING PIE
This pie is pretty enough to serve to company...if your family doesn't get to it first! No one will be able to resist a sweet piece of this creamy chocolate and peanut butter dessert.-Valerie Sisson, Norton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
Nutrition Facts : Calories 388 calories, Fat 20g fat (10g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
BAKED RASPBERRY VANILLA PUDDING
From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish.
Provided by KelBel
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
- Spread raspberries and their syrup evenly over bottom of the dish.
- Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
- Pour over fruit; sprinkle remaining 1 T sugar over top.
- Bake 20-25 minutes until set and golden around the edges.
Tips:
- For a creamier pudding, use whole milk instead of skim milk.
- If you don't have a double boiler, you can make the pudding in a heatproof bowl set over a saucepan of simmering water.
- To prevent the pudding from curdling, whisk constantly while it's cooking.
- If you're using fresh raspberries, be sure to rinse and pat them dry before adding them to the pie.
- For a more intense peanut butter flavor, use crunchy peanut butter in the crust.
- To make the pie ahead of time, bake it and then let it cool completely. Cover the pie with plastic wrap and refrigerate for up to 3 days.
- When you're ready to serve the pie, let it come to room temperature for about 30 minutes before slicing and serving.
Conclusion:
This raspberry vanilla pudding pie with peanut butter crust is a delicious and easy-to-make dessert that's perfect for any occasion. The creamy pudding filling is made with fresh raspberries and vanilla extract, and the peanut butter crust adds a rich and nutty flavor. This pie is sure to be a hit with everyone who tries it!
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