Black-Bottom Peanut Butter Pie


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Fudge Layer and Drizzle
  • 1 1/4 cups dark or semisweet chocolate chips
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 1 1/4 cups milk
  • 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt 
  • 1 box (4-serving size) white chocolate instant pudding and pie filling mix
  • 3 tablespoons butter
  • 1 bag (10 oz) peanut butter chips (1 2/3 cups)
  • 4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)* 


1 _ Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes.

2 _ Meanwhile, in 1-quart heavy saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1/4 cup fudge mixture in small microwavable bowl for drizzle; set remaining mixture aside to cool.

3 _ In large bowl, beat milk, yogurt and pudding mix with electric mixer on high speed about 3 minutes or until smooth and thickened. Set aside.

4 _ In another small microwavable bowl, microwave 3 tablespoons butter and the peanut butter chips on High 45 seconds. Stir; if necessary, continue to microwave in 10-second increments, stirring after each, until chips are melted and mixture is smooth. On low speed, gradually beat peanut butter mixture into pudding mixture until combined; beat on high speed until filling is smooth and fluffy, scraping side of bowl occasionally.

5 _ Spread cooled fudge layer mixture evenly in bottom of cooled baked shell. Carefully spoon and spread filling over fudge layer. Sprinkle crushed granola bars evenly over top. Refrigerate until set, 3 to 4 hours.

6 _ To serve, microwave reserved fudge mixture on High 15 to 20 seconds or until drizzling consistency. Drizzle over top of pie. Cut into wedges to serve. Store in refrigerator.