Chocolate-Peanut Butter Pie – a delicious recipe with Multi-Bran, butter, peanut butter, chocolate pudding, milk, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F Crush cereal.
2
(To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.
3
).
4
In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter.
5
Microwave uncovered on High 30 seconds; stir until blended.
6
Stir in crushed cereal until evenly coated.
7
Press evenly on bottom and up side of pie plate.
8
Bake 10 minutes.
9
Place in freezer.
10
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.
11
Pour into crust.
12
In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds.
13
Drizzle over pie.
14
Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
397
kcal
Calories
29
g
Fat
25
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups Multi-Bran Chex, 3 tablespoons butter or 3 tablespoons margarine, 1 tablespoon peanut butter, 1 (3 ounce) box chocolate pudding mix (not instant), and more.
Yes, Chocolate-Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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