The texture of this pie is unbelievably silky. It literally melts in your mouth!
Check out what my pals over at Group Recipes had to say about this recipe:
I just made the pudding part and didn’t put it in the crust, I used sugar free (not instant) chocolate pudding mix… spooned it into glass bowls and topped with whipped cream.. thank you for posting this.. really good!! I love chocolate and peanut butter, goes well together,, No one’s gonna care how you make this pie just as long as you make it.”
Nope. Not one care was given.
3 cups Multi-Bran Chex® cereal
3 tablespoons Land O Lakes butter or margarine
1 tablespoon Jif peanut butter
1 box (4-serving size) Jello chocolate pudding and pie filling mix (not instant)
2 cups TruMoo milk
1/4 cup peanut butter
1. Heat oven to 350°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
3. Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
4. In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
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Quick Tip: I would say to serve this pie with ice cream but it’s good all by itself!
Thank you to Group Recipes for this great recipe.