Chocolate Peanut Butter Pie

Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!


9 servings


3 cups Multi-Bran Chex® cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 (4-serving size) box chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter


Preheat oven to 350°F (177°C). Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.

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.

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.

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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 3 hours

Additional Information

Use a regular table fork to do all the mixing in the pie plate. Turn the plate while mixing, and you'll be done even faster.

Nutritional Information

Amount per serving: Calories 230 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 15 mg; Sodium 260 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g. Sugars 15 g), Protein 6 g; Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2

Recipe Courtesy Of

Betty Crocker

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