(Recipe inspired by and photos provided by Handle The Heat)


For the crust:

14 whole graham crackers
1 tablespoon light brown sugar
7 tablespoons (3.5 ounces) unsalted butter, melted

For the chocolate peanut butter pudding:

1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup sugar
1/3 cup cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 1% low-fat milk
3 ounces semisweet chocolate, chopped
1/2 cup PB&Me
2 teaspoons vanilla extract

For topping:

Chopped unsalted dry-roasted peanuts or extra PB&Me



For the crust:

Preheat the oven to 350°F.

In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

For the pudding:

Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

In a medium saucepan whisk the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

Remove from the heat. Add in PB&Me and chocolate - stir until melted. Stir in the vanilla and reserved gelatin mixture. Pour the pudding into the pie crust. Garnish with the peanuts. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set. Slice and serve!