I used to think pudding was a kid’s snack you had to earn by eating all your veggies. But one bite of this luscious peanut butter pudding made me re-think all my dessert choices.
It’s thick, sweet, and wonderfully creamy. Plus, it’s super easy to make and even easier to spruce up into something restaurant-worthy.
This peanut butter pudding is excellent on its own. But when you top it with whipped cream, chocolate shavings, and salted caramel, it’s over the top!
And don’t forget to serve it in a glass. As tasty as it is, it doesn’t look too appetizing when you spoon it into a bowl.
Peanut Butter Pudding
Pudding is a lot easier to make at home than most people think. Unlike custard (or pastry cream), you don’t need to worry about scrambling any eggs in this recipe.
Instead, you use cornstarch to ensure it thickens to perfection.
Just pour milk and half & half into a pot, along with sugar, cornstarch, and salt. Gently heat the mixture until it’s thick. Then, add peanut butter and vanilla extract.
The combination of milk and half & half gives this a super creamy finish. You could probably use milk, but it might not be as thick.
Ingredients
Here’s what you need to make this fantastic peanut butter pudding:
- White sugar – Since peanut butter isn’t overly sweet, you must include sugar. White sugar will make it flawlessly sweet, but you could use brown sugar for a deeper flavor.
- Cornstarch – Cornstarch is often used to thicken stews and sauces. Since this recipe doesn’t include eggs, it’s a must-have ingredient.
- Salt – Like in cooking, salt is used to enhance the flavor.
- Milk – Use full-fat milk for this. Now isn’t the time to be watching calories.
- Half & half – As mentioned, you could use milk, though I don’t think it would come out as thick. Plus, the added fat gives this a creamier finish.
- Peanut butter – Use smooth peanut butter for this recipe. And I don’t recommend using natural because it’s typically pretty oily and won’t give you a silky pudding.
- Vanilla extract – Do I need to explain? Vanilla is the King of almost every sweet treat, so get the good stuff!
How to Make Peanut Butter Pudding
Follow these easy steps to make this delectable pudding treat.
- In a medium-sized saucepan, whisk the sugar with the cornstarch and salt until it is evenly distributed. Pour the milk and half & half into the pot and whisk it until smooth.
- Put the saucepan on the stove and set the heat to medium-high. Keep stirring as the pot heats up. Once the mixture comes to a boil, reduce the temperature to medium. Keep stirring for approximately two minutes or until the pudding thickens.
- Remove it from the heat and stir in the peanut butter and vanilla until it’s smooth and thick. Pour the pudding into a large dish or four small serving dishes.
- Cover the surface with plastic wrap. Press down so it touches every part of the exposed pudding. Leave it to cool for 10 minutes, then put in the fridge for at least 30 minutes.
Can This Pudding Be Made Dairy-Free?
This pudding can be made dairy-free by substituting the milk and half & half for dairy-free milk. Coconut milk in a can will give the best results. Almond or soy milk is too watery. The pudding won’t end up as creamy, and oat milk will leave a slight texture behind.
Also, be sure you avoid peanut butter with honey, as some brands sweeten it that way.
Tips for Making the Best Pudding
Again, this recipe is much easier than making pastry cream or custard. But I have a few tips to ensure your peanut butter pudding comes out right.
- Whisk the sugar with the cornstarch before adding the liquids. It’ll help to ensure even distribution and prevent pockets of thickener from ruining the pudding.
- Smooth peanut butter is the best option, but not the only option. For example, you could use crunchy peanut butter for more texture.
- When heating the mixture, keep the stove on medium to low heat. Be patient, and it will thicken eventually.
- Keep stirring while the mixture cooks. If you leave it to bubble, you’ll have a thick layer on the bottom, which could burn.
- When the pudding is thick, pull it off the heat and whisk the peanut butter and vanilla in. It might look to thin out slightly, but it will thicken up as it cools.
- Strain the mixture into a shallow dish. This will get rid of any lumps and will help it to cool faster.
- If you’re portioning it, strain it into a pitcher and pour it into glasses. Do this quickly while it’s still hot and runny.
- Add a layer of plastic wrap to the surface while it cools. This will keep the pudding from forming a skin on top.
Other Uses for Pudding
I like to make pudding and portion it into little reusable pudding cups. That way, I have it in the fridge when I need a snack.
But that’s not the only thing you can do with this nutty, creamy dessert.
- Try pouring the pudding into popsicle molds and freezing it. You could even make a batch of chocolate pudding and put them together.
- Use the pudding as a layer in peanut butter and chocolate trifle. Use brownie bites, whipped cream, and chopped peanut cups to make up the rest.
- Mix it with vanilla pudding to make peanut butter and banana pudding. Layer vanilla wafers with slices of bananas and alternating layers of pudding.
- Pipe a small amount into cupcakes or fill a cake. You may need to add a little more cornstarch if you want to fill a cake. Be sure to use something thicker, like chocolate frosting, for the border so the pudding doesn’t squash out.
Peanut Butter Pudding (Easy Recipe)
4
servings5
minutes15
minutes354
kcalTreat yourself to this amazing peanut butter pudding recipe! It’s creamy, smooth, sweet, and so easy to make!
Ingredients
1/3 cup White Sugar
4 1/2 teaspoons of Cornstarch
1/4 teaspoon Salt
1 1/2 cups of Milk
1/2 cup Half & Half
1/2 cup Peanut Butter
1 teaspoon Vanilla Extract
Instructions
- In a medium-sized saucepan, whisk the sugar with the cornstarch and salt until it is evenly distributed.
- Pour the milk and half & half into the pot and whisk until smooth.
- Put the saucepan on the stove and set the heat to medium-high.
- Keep stirring as the pot heats up.
- Once the mixture comes to a boil, reduce the temperature to medium.
- Keep stirring for approximately two minutes or until the pudding thickens.
- Remove from the heat and stir in the peanut butter and vanilla until it’s smooth and thick.
- Pour the pudding into a large dish or four small serving dishes.
- Cover the surface with cling film, pressing down, so it touches every part of the exposed pudding.
- Leave it to cool for 10 minutes, then put in the fridge for at least 30 minutes.
