Peanut Butter-Chocolate Pudding Pie

Peanut Butter-Chocolate Pudding Pie

Yield: 16 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 4 hours
  • Total Time: 4 hours, 35 minutes


For the Crust:

  • 1 ¼ cups almond flour
  • 5 tablespoons cocoa powder
  • ¼ cup Confectioners Swerve
  • 4 tablespoons melted butter
  • ¼ teaspoon salt

Peanut Butter Layer:

  • 8 ounces cream cheese, softened
  • ½ cup Confectioners Swerve
  • ¾ cup unsweetened creamy peanut butter
  • ¾ cup heavy cream, divided

Chocolate Pudding Layer:

  • 1 ½ ounces Bake Believe® Semi-Sweet Baking Bar
  • 1 cup unsweetened almond milk
  • 1 cup heavy cream
  • 2 tablespoons unflavored gelatin
  • ¾ cup Swerve
  • 4 egg yolks
  • ½ teaspoon xanthan gum
  • ¼ cup cocoa powder
  • 3 tablespoons unsalted butter
  • ½ teaspoon vanilla
  • ¼ teaspoon salt



  1. Preheat the oven to 350°F.  Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, whisk together all of the ingredients for the crust.
  3. Press the crust ingredients into the bottom of the springform pan, pressing it ½-inch up the sides.
  4. Bake the crust until aromatic, about 10 minutes.
  5. Place the crust in the freezer to chill while you make the peanut butter layer.
  6. Put a medium bowl in the freezer to chill.
  7. In another medium bowl, beat together the cream cheese, Confectioners Swerve, peanut butter, and ¼ cup of the heavy cream with an electric mixer until well mixed and fluffy.
  8. Add the remaining ⅓ of the heavy cream to the chilled bowl and beat with an electric mixer until medium peaks form.
  9. Add the whipped cream to the peanut butter mixture and beat with an electric mixer until well incorporated.
  10. Spread the peanut butter mixture evenly on top of the prepared crust.
  11. Chill the pie in the refrigerator while you make the chocolate pudding layer.
  12. Combine the almond milk and 1 cup heavy cream in a medium saucepan.
  13. Sprinkle the gelatin on top of the almond milk and cream, then allow to bloom for 10 minutes.
  14. Place the cream mixture over medium heat, stirring occasionally, until the mixture becomes very hot and begins to steam.  Remove from the heat.
  15. Meanwhile, beat together the ¾ cup Swerve, egg yolks, xanthan gum, and cocoa powder in a medium bowl.
  16. Continue beating until the mixture becomes very well mixed.
  17. Add a small amount of the hot liquid to the egg yolk mixture while whisking briskly.
  18. Continue this until all of the cream mixture has been mixed into the egg yolk mixture.
  19. Return the cream and yolk mixture to the stove over a medium-low heat.
  20. Whisk continually until the pudding thickens slightly.  Do not allow to boil.
  21. Remove from the heat and stir in the 1 ½ ounces semi-sweet bar, butter, vanilla, and salt.
  22. Stir until the butter and semi-sweet bar have melted.
  23. Place the saucepan in an ice bath and stir until the mixture is lukewarm.
  24. Pour the chocolate pudding over the peanut butter layer.
  25. Cover with plastic wrap and press the wrap down onto the surface of the pudding to prevent a skin from forming.
  26. Chill the pie until the chocolate layer has firmed, about 4 hours.
  27. Run a small knife around the edge of the pan to loosen the edges.
  28. Slice the pie into 16 slices and sprinkle with the ½ ounce of semi-sweet baking bar.
  29. Enjoy!