Recipe courtesy of Cody Vasquez

Raspberry Vanilla Pudding Pie with Peanut Butter Crust

  • Level: Easy
  • Total: 1 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 8 servings
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2 cups crisp rice cereal

1/2 cup creamy peanut butter (see Cook's Note)

1/3 cup light corn syrup


2 cups half-and-half

1/2 vanilla bean, scraped

2 large egg yolks

1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon fine salt

2 tablespoons unsalted butter

3 tablespoons raspberry jam

About 30 raspberries

Mint sprig, for garnish, optional


  1. For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
  2. For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
  3. Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.

Cook’s Note

This recipe was made with processed (not natural) peanut butter.

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