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Black-Bottom Peanut Butter Pie

(18)
  8 reviews
  • 25 min prep time
  • 3 hr 25 min total time
  • 10 ingredients
  • 8 servings
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You'll get rave reviews when you serve this dreamy, delicious pie - it's perfect for any occasion!

Bake-Off® Contest 42, 2006
Claudia Shepardson
South Yarmouth, Massachusetts

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

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.
  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
642.5
Calories from Fat
370
% Daily Value
Total Fat
44.9g
69%
Saturated Fat
17.9g
90%
Trans Fat
1/2g
Cholesterol
36.2mg
12%
Sodium
423.0mg
18%
Total Carbohydrate
57.1g
19%
Dietary Fiber
4.3g
17%
Sugars
31.5g
Protein
11.5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0.10%
0%
Calcium
7.80%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 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 General Mills ©
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