Chocolate-Peanut Butter Pie
We’ve combined chocolate pudding and peanut butter to make this super easy and speedy cream pie—it’s irresistible!
20 min |
3 hr 20 min |
9 servings |
| 3 | cups Multi-Bran Chex® cereal |
| 3 | tablespoons butter or margarine |
| 1 | tablespoon peanut butter |
| 1 | box (4-serving size) chocolate pudding and pie filling mix (not instant) |
| 2 | cups milk |
| 1/4 | cup peanut butter |
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| No special equipment needed—a fork works best for mixing the crust. Keep stirring, rotating the pie plate while mixing. |
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| Spreads would make the crust soggy. Be sure to use butter or stick margarine for the best results. |
| 1. | Heat oven to 350°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) |
| 2. | In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer. |
| 3. | Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust. |
| 4. | In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set. |
| No change. |
230 ( 90); 10g ( 4g, 0g); 15mg; 260mg; 29g ( 3g, 15g); 6g 8%; 0%; 10%; 30% 1/2 ; 1 1/2 ; 0 ; 1/2 ; 1 2 1/2 c Dairy, 1 tsp Fats & Oils, 1 oz-equivalents Meat & Beans