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Black-Bottom Peanut Butter Pie

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Black-Bottom Peanut Butter Pie
  • Prep 25 min
  • Total 3 hr 25 min
  • Ingredients 10
  • Servings 8
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You'll get rave reviews when you serve this dreamy, delicious pie - it's perfect for any occasion!
By Pillsbury Kitchens
Updated Feb 15, 2016
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Claudia Shepardson
South Yarmouth, Massachusetts

Ingredients

Crust

Fudge Layer and Drizzle

  • 1 1/4 cups dark or semisweet chocolate chips
  • 1/2 cup whipping cream
  • 2 tablespoons butter

Filling

  • 1 1/4 cups milk
  • 1 container (6 oz) Yoplait® Original yogurt French vanilla
  • 1 box (4-serving size) white chocolate instant pudding and pie filling mix
  • 3 tablespoons butter
  • 1 bag (10 oz) peanut butter chips (1 2/3 cups)

Topping

  • 4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Steps

  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes.
  • 2
    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 cup fudge mixture in small microwavable bowl for drizzle; set remaining mixture aside to cool.
  • 3
    In large bowl, beat milk, yogurt and pudding mix with electric mixer on high speed about 3 minutes or until smooth and thickened. Set aside.
  • 4
    In another small microwavable bowl, microwave 3 tablespoons 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.
  • 5
    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 to 4 hours.
  • 6
    To serve, microwave reserved fudge mixture on High 15 to 20 seconds or until drizzling consistency. Drizzle over top of pie. Cut into wedges to serve. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutrition Information

680 Calories, 39g Total Fat, 10g Protein, 71g Total Carbohydrate, 46g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
18g
88%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
530mg
22%
Potassium
370mg
11%
Total Carbohydrate
71g
24%
Dietary Fiber
4g
15%
Sugars
46g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • Bake-Off is a registered trademark of The Pillsbury Company ©
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