When it comes to Holiday pies, I am not a pumpkin fan…like at all. The fruiter or chocolate-ier the better for me, so I did a bit of experimenting with another underrated Holiday classic: the peanut butter pie. But this is a no bake peanut butter pudding pie featuring hazelnut and an Oreo crust.
Secret tip: serve it frozen!
Another secret tip: place in silicone cupcake molds for easier single serving treats!
Nonetheless, it’s another dessert addition to any Thanksgiving or Christmas dinner, as a birthday cake alternative or simply for pie lovers looking for a more guilt-free sweet treat!
*Photos listed below recipe content!
No bake peanut butter pudding pie with hazelnut
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No-bake Peanut Butter Hazelnut Pudding Pie
A custard-like pudding pie that is BEST kept and served frozen – definitely a dessert that will be mentioned year after year.
Equipment
- 9 inch clear pie pan
Ingredients
Ingredients for the pie crust
- 1 pkg oreo cookies (leave in the filling)
- 1 pkg vanilla pudding mix
- 5 tbsp ghee (or 1/3 cup unsalted melted butter)
Ingredients for the pie filling
- 2 cups WHOLE milk (If you use plant-based milk you MUST freeze the pie – PB milk won't set pudding mix)
- 2 cups heavy whipping cream
- 2/3 cup confectioners sugar
- 8 oz peanut butter
- 6 oz hazelnut spread (ie. Nutella)
Instructions
*First-time recipe fail Must-Read
- Originally I tried this recipe using plant-based milk for the pudding mix. Unfortunately, the mix does not fully set – it still remains fairly watery. This is why the pie (using plant-based milk/cream) must be kept FROZEN. Otherwise, if you use whole milk/cream, you can decide whether or not to freeze your pie or keep cool in the fridge.
New recipe instructions
- In a large bowl, follow the directions for the pudding mix and allow it to set in the fridge. This is where you will decide whether to use whole milk or plant-based milk. Upon research, I read that using SOY will not work with instant pudding mixes – the pudding will not set. I used Almond milk, which did not fully set, but I was able to make the pie work by turning it into an icebox (frozen) pie. You may also go the route of making your own pudding versus instant pudding for this recipe.
- Using a processor, blend most of the Oreos (including the center fills) and add in the Ghee to help manipulate into a crust. Leave a few of the cookies aside for decorating the finished pie, if you desire.
- Spread out the crust in an 8 or 9 inch round pie pan. Use your fingers to flatten starting from the center outward to the edge of the pan. You want the crust as even as possible, so don't forget to press from the bottom crease that forms the sides.
- Place crust in the fridge to set.
- In a large mixing bowl (preferably using an electric mixer, like the Kitchenaid Mixer), combine the heavy cream and confectioners and mix on medium speed until there are stiff peaks. This will take roughly 4-5 minutes, but DO NOT overwhip or it will become clumpy, like butter.
- Pour the set pudding into the bowl of whipped cream. Stir and combine lightly using a spatula.
- Place half the mixture back into the empty pudding bowl. This is where half the mixture will be peanut butter and the other hazelnut.
- Scoop out 8 oz. (or roughly 2/3 cup) of peanut butter into one half, 6 oz. (or roughly 1/2 cup) of hazelnut spread into the other half, and mix each delicately.
- Take out the pie crust from the fridge and pour in the peanut butter filling. *NOTE: you may have to set the pie in the freezer for 15-30 minutes before pouring the hazelnut over top to prevent the layers from mixing. This is especially if you used plant-based milk/creams for this recipe.
- Pour on the hazelnut layer once the peanut butter layer has had time to set in the freezer.
- Garnish the edge of the pie with extra crushed cookies or any topping you desire.
- You may choose to freeze your pie (for that delicious, frozen custard-like texture), or keep cool in the fridge as a pudding pie. *Again, if you used plant-based ingredients it is highly required to freeze your pie.
![Peanut Butter Hazelnut Pudding Pie [BIG TIP: Try It Frozen!] | A Thanksgiving or Christmas dessert you won't forget year after year | No-bake pudding pie | BIG TIP: try it frozen for that custard-like texture! | #puddingpie #holidaydesserts #pierecipes | theMRSingLink](https://themrsinglink.com/wp-content/uploads/2019/12/Peanut-Butter-Hazelnut-Pudding-Pie-5-1024x681.jpg)
![Peanut Butter Hazelnut Pudding Pie [BIG TIP: Try It Frozen!] | A Thanksgiving or Christmas dessert you won't forget year after year | No-bake pudding pie | BIG TIP: try it frozen for that custard-like texture! | #puddingpie #holidaydesserts #pierecipes | theMRSingLink](https://themrsinglink.com/wp-content/uploads/2019/12/Peanut-Butter-Hazelnut-Pudding-Pie-4-681x1024.jpg)
![Peanut Butter Hazelnut Pudding Pie [BIG TIP: Try It Frozen!] | A Thanksgiving or Christmas dessert you won't forget year after year | No-bake pudding pie | BIG TIP: try it frozen for that custard-like texture! | #puddingpie #holidaydesserts #pierecipes | theMRSingLink](https://themrsinglink.com/wp-content/uploads/2019/12/Peanut-Butter-Hazelnut-Pudding-Pie-1-1024x681.jpg)
![Peanut Butter Hazelnut Pudding Pie [BIG TIP: Try It Frozen!] | A Thanksgiving or Christmas dessert you won't forget year after year | No-bake pudding pie | BIG TIP: try it frozen for that custard-like texture! | #puddingpie #holidaydesserts #pierecipes | theMRSingLink](https://themrsinglink.com/wp-content/uploads/2019/12/Peanut-Butter-Hazelnut-Pudding-Pie-2-681x1024.jpg)
