Easy peanut butter s’mores peep pie

If there’s one time of year to create a recipe with a rainbow of pastel-colored marshmallow spring animals – it’s now. So, we’ve created a super easy-to-make pie that’s sure to delight anyone at your brunch. I spent a lot of time trying to make peeps yummier – and they’re surprisingly not terrible (although slightly less attractive) if you toast them. Once they get all toasty and gooey, that nice caramelized sugar on the top makes them much better. So, try it out!


Keebler Ready Graham Cracker Crust (can you make your own? Yes. But come on, this is a Peep pie – ready made is fine)

8 ounces cream cheese

5 ounces (half a bag) of Reese’s peanut butter chips

1 – 3.6 ounce – package Godiva Dark chocolate pudding mix

1 cup whole milk

3/4 cup heavy whipping cream



Soften cream cheese and peanut butter chips in a microwave (be sure to use a microwave safe bowl). Stir. Spread mixture over the bottom of the pie crust.

Whisk pudding mix, milk, and whipping cream in a bowl until it starts to thicken. Pour over the top of the peanut butter layer.

Allow pie to set in refrigerator for at least 2 hours.

Just before serving, toast peeps in oven on broil. Be sure to use a non-stick baking sheet (mine were perfect at 4 minutes on low broil) watch them carefully to ensure they get toasty and puffy, but not burnt. They can get a little brown on their heads – that’s ideal.

Top pie with Peeps and serve.

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