Recipe: Chocolate-Peanut Butter Pie (using Chex cereal)

CHOCOLATE-PEANUT BUTTER PIE

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

Heat oven to 350 degrees F.

Crush cereal; set aside.

Microwave margarine and 1 tablespoon peanut butter in microwavable pie plate, 9 x 1-1/4 inches, uncovered on High 30 seconds; stir until blended.

Stir in cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes; place in freezer while preparing filling.

FILLING:
Prepare pudding mix as directed on package for pie except after cooling 5 minutes, add 2 tablespoons of the peanut butter and stir a few times until melted and marbled throughout. Pour into crust.

Microwave 2 tablespoons peanut butter in microwavable measuring cup uncovered on High 30 seconds; drizzle over pie.

Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

Makes 9 servings
Source: General Mills