Peanut Butter Chocolate Pie

1. 1

   Combine cornstarch and salt in a 2-quart saucepan.

2. 2

   Gradually stir in chocolate milk and, stirring constantly over medium heat, boil for 1 minute.

3. 3

   Remove from heat and stir in peanut butter until smooth.

4. 4

   Place plastic wrap directly on surface and refrigerate 30 to 45 minutes until only slightly warm.

5. 5

   Quickly stir in marshmallows and morsels and pour into crust.

6. 6

   Cover and chill overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.