With only 5 ingredients, this peanut butter pie comes together quickly! A rich, smooth peanut butter filling in a graham cracker crust is topped with whipped topping!
In a small saucepan, whisk the milk and pudding mix together over medium heat. Continue stirring until mixture comes to a boil.
Reduce heat to low and add peanut butter chips. Stir into milk mixture until completely melted and mixture is smooth.
Pour into graham cracker crust. Cover and refrigerate for 3-4 hours until pie is set.
In a stand mixture, whip the whipping cream until soft peaks form. Spread over peanut butter filling. Refrigerate until ready to serve.
You could also make a homemade crust if you prefer over a store-bought one. Melt 6 tbsp butter and stir together with 1 1/2 cups graham cracker crumbs and 1/3 cup white sugar. Combine well and then press into the bottom and up the sides of a pie plate.
I added peanut butter and chocolate drizzles to the top of mine. You could also sprinkle the remaining peanut butter chips over your whipped cream. Or just leave it with the whipped cream and forget the embellishments!