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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 pastry shell (9 inch), baked
Fudge Layer and Drizzle
1 1/4 c. semisweet chocolate chips
1/2 c. whipping cream
2 T. butter
Filling
1 1/4 c. milk
3/4 c. french vanilla yogurt
1 3-oz. box chocolate instant pudding and pie filling mix
3 T. butter
1 1/2 c. peanut butter chips
Topping
3/4 c. crushed peanut butter granola bars (4 bars)
Combine chocolate, whipping cream and butter in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth.
Reserve 1/4 cup fudge mixture in small microwavable bowl for drizzle; set remaining mixture aside to cool.
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.
In another small microwavable bowl, microwave 3 tablespoons butter and 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.
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.
To serve, microwave reserved fudge mixture on High 15 to 20 seconds or until drizzling consistency.
Drizzle over top of pie.
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CREAM PIE - BLACK BOTTOM PEANUT BUTTER
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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 pastry shell (9 inch), baked
Fudge Layer and Drizzle
1 1/4 c. semisweet chocolate chips
1/2 c. whipping cream
2 T. butter
Filling
1 1/4 c. milk
3/4 c. french vanilla yogurt
1 3-oz. box chocolate instant pudding and pie filling mix
3 T. butter
1 1/2 c. peanut butter chips
Topping
3/4 c. crushed peanut butter granola bars (4 bars)
Combine chocolate, whipping cream and butter in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth.
Reserve 1/4 cup fudge mixture in small microwavable bowl for drizzle; set remaining mixture aside to cool.
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.
In another small microwavable bowl, microwave 3 tablespoons butter and 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.
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.
To serve, microwave reserved fudge mixture on High 15 to 20 seconds or until drizzling consistency.
Drizzle over top of pie.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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