↞ recipe box start page
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 refrigerated pie crust, softened as directed on box
Fudge Layer and Drizzle
11/4 cups Special Dark chips or semi-sweet chocolate chips
1/2 cup whipping cream
2 tbsp butter
Filling
11/4 cups milk
1 (6 oz) container French vanilla yogurt
1 (4-serving size) box white chocolate instant pudding and pie filling mix
3 tbsp butter
1 (10 oz) bag peanut butter chips
Topping
4 Nature Valley peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)
Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9 inch glass pie plate. Cool on wire rack 20 minutes.
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.
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 tbsp 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.
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. Cut into wedges to serve. Store in refrigerator.
view more member recipes
BLACK-BOTTOM PEANUT BUTTER PIE
view my recipes
print
save
Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 refrigerated pie crust, softened as directed on box
Fudge Layer and Drizzle
11/4 cups Special Dark chips or semi-sweet chocolate chips
1/2 cup whipping cream
2 tbsp butter
Filling
11/4 cups milk
1 (6 oz) container French vanilla yogurt
1 (4-serving size) box white chocolate instant pudding and pie filling mix
3 tbsp butter
1 (10 oz) bag peanut butter chips
Topping
4 Nature Valley peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)
Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9 inch glass pie plate. Cool on wire rack 20 minutes.
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.
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 tbsp 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.
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. Cut into wedges to serve. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Black Bottom Peanut Butter Chiffon Pie
by sgre52160
1/2 cup sugar 1 Tbs. cornstarch 2 cups milk 4 beaten egg yolks 1 cup semi-sweet chocolate chips 1 tsp. vanilla 1 baked 9" pie shell 1 envelope unflavored gelatin 1/4 cup cold water
by sgre52160
1/2 cup sugar 1 Tbs. cornstarch 2 cups milk 4 beaten egg yolks 1 cup semi-sweet chocolate chips 1 tsp. vanilla 1 baked 9" pie shell 1 envelope unflavored gelatin 1/4 cup cold water
Black Bottom Peanut Butter Chip Pie
by sgre52160
1 (9 inch) unbaked pastry shell, Pricked 1 cup (6 oz) semi-sweet chocolate chips 1/3 cup half-and-half or coffee cream 1 can sweetened condensed milk 1 cup peanut butter flavored chips 2 cu
by sgre52160
1 (9 inch) unbaked pastry shell, Pricked 1 cup (6 oz) semi-sweet chocolate chips 1/3 cup half-and-half or coffee cream 1 can sweetened condensed milk 1 cup peanut butter flavored chips 2 cu
Black-bottom Peanut Butter Mousse Pie
by sgre52160
Nonstick vegetable oil spray 7 whole graham crackers, coarsely broken 1/4 cup unsalted butter, melted 4 tbsp sugar, divided 1 1/3 cups bittersweet or semisweet chocolate chips (about 8 oz) 2/3
by sgre52160
Nonstick vegetable oil spray 7 whole graham crackers, coarsely broken 1/4 cup unsalted butter, melted 4 tbsp sugar, divided 1 1/3 cups bittersweet or semisweet chocolate chips (about 8 oz) 2/3
Cream Pie - Black Bottom Peanut Butter
by KitchenMagician
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 vani
by KitchenMagician
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 vani
Peanut Butter Cup Brownie Bottom Cheesecake
by sgre52160
Brownie Crust: 1 cup semi-sweet chocolate chips 1 cup peanut butter chips 6 tbsp unsalted butter, melted 1-1/4 cups sugar 1 tbsp vanilla extract 2 eggs 1 cup plus 2 tbsp flour 1/3 cup unsweet
by sgre52160
Brownie Crust: 1 cup semi-sweet chocolate chips 1 cup peanut butter chips 6 tbsp unsalted butter, melted 1-1/4 cups sugar 1 tbsp vanilla extract 2 eggs 1 cup plus 2 tbsp flour 1/3 cup unsweet
view more member recipes
related CDKitchen recipes
Peanut Butter Roll Ups
Holiday Inn Peanut Butter Cup Cake
Chocolate Peanut Butter
Fried Peanut Butter Sandwich