Chocolate-Peanut Butter Pie

Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!

Chocolate-Peanut Butter Pie

ChexCerealRecipe by ChexCereal

Rated 3.5 Stars
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20 minutes

3 hours 20 minutes

9 servings

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Nutrition Info

  • 1 Serving
  • 230
  • 10g
    (Saturated Fat 4g, Trans Fat 0g)
  • 15mg
  • 260mg
  • 29g
    (Dietary Fiber 3g, Sugars 15g)
  • 6g
  • Percent Daily Value*
  • 8%
  • 0%
  • 10%
  • 30%
  • Exchanges
  • 1
  • 1/2
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Success

    Use a regular table fork to do all the mixing in the pie plate. Turn the plate while mixing, and you'll be done even faster.

Ingredients

  • 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

Directions

  1. 1Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
  2. 2In 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. 3Make 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. 4In 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.

Categories: Course, Desserts, Pies, Cream & Custard Pies

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