Black-Bottom Peanut Butter Pie
Description
This pie will get you rave reviews because it's creamy, dreamy and delicious. That makes it the perfect dessert to serve anytime.
Ingredients
Crust:
1 crust from 14.1 oz. crust from box refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Fudge Layer and Drizzle:
1 1/4 c. dark or semi-sweet chocolate chips
1/2 c. whipping cream
2 T. butter
Filling:
1 1/4 c. milk
6 oz. container Yoplait® Original yogurt French vanilla
1 box (4 serving size) white chocolate instant pudding and pie filling mix
3 T. butter
10 oz. bag peanut butter chips (1 2/3 c.)
Topping:
4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)
Directions
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Preheat oven to 450 degrees F.
Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes.
Meanwhile, in 1 quart heavy saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1/4 c. fudge mixture in small microwavable bowl for later drizzle; set remaining mixture aside to cool.
In a large bowl, beat milk, yogurt and pudding mix with electric mixer on high speed about 3 minutes or until smooth and thickened; set aside.
In another small microwavable bowl, microwave 3 T. butter and the peanut butter chips on High 45 seconds. Stir; if necessary, continue to microwave in 10-second increments, stirring after each, until chips are melted and mixture is smooth. On low speed, gradually beat peanut butter mixture into pudding mixture until combined; beat on high speed until filling is smooth and fluffy, scraping side of bowl occasionally.
Spread cooled fudge layer mixture evenly in bottom of cooled baked shell. Carefully spoon and spread filling over fudge layer. Sprinkle crushed granola bars evenly over top.
Refrigerate until set, 3 - 4 hours.
To serve, microwave reserved fudge mixture on High 15 - 20 seconds or until a drizzling consistency is reached. Drizzle over top of pie.
Cut into wedges to serve.
Store in refrigerator.
8 servings.