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Microwave Chocolate - Peanut Butter Pie
Makes 8 servings.

3 - cups Multi-Bran Chex® cereal
3 - Tablespoons butter
1 - Tablespoon peanut butter
1 - package (4-serving size) chocolate pudding and pie filling mix (not instant)
2 - cups milk
1/4 - cup peanut butter

Preheat oven to 350°F.

  • In a small bowl, crush cereal and set aside. In microwave-able pie plate, 9 inch, microwave butter and 1-tablespoon peanut butter, uncovered on High 30 seconds. 
  • Stir until blended. 
  • Next, stir in cereal until evenly coated. 
  • Press evenly on bottom and up side of pie plate. 
  • Bake 10 minutes. 
  • The place pie crust in freezer while preparing filling.
  • In a medium mixing bowl, add the pudding mix, using milk, as directed on package for pie--except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter and stir a few times until melted and marbled throughout. 
  • Pour into crust.
  • In microwave-able measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. 
  • Next, drizzle over pie. 
  • Refrigerate pie for at least 3 hours but no longer than 24 hours until filling is set.

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 
 
 
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