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
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
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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 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
- 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.
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