Black-Bottom Peanut Butter Pie

Name: Black-Bottom Peanut Butter Pie
Prep time: 25 min
Total time: 3 h 25 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 1/4 cups dark or semisweet chocolate chips; 1/2 cup whipping cream; 2 tablespoons butter; 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); 4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

18 Ratings

8 Reviews

0 Questions

Prep 25 min
Total 3 hr 25 min
Ingredients 10
Servings 8

You'll get rave reviews when you serve this dreamy, delicious pie - it's perfect for any occasion!

By Pillsbury Kitchens

Updated February 15, 2016

Make With

Pillsbury Pie Crust

Bake-Off® Contest 42, 2006

Claudia Shepardson
South Yarmouth, Massachusetts

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

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

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;