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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)*

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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

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)*

Make With

Pillsbury Pie Crust

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;