Chocolate Peanut Butter Cream Pie

By WKBW Directors

Chocolate Peanut Butter Cream Pie

Ingredients

1 (9-inch) frozen ready-to-bake pie shell, thawed (see Note)
1 (4-serving-size) package cook-and-serve vanilla pudding and pie filling
2 cups milk
1/2 cup (3 ounces) semisweet chocolate chips
1/2 cup (3 ounces) peanut butter chips

Directions

  1. Bake the pie shell according to the package directions; let cool.
  2. In a medium saucepan, combine the pudding mix and milk over medium heat. Stir constantly until boiling then remove from the heat.
  3. Pour half of the pudding into a small bowl. Add the chocolate chips to the bowl and stir until the chips are completely melted. Pour into the pie crust.
  4. Add the peanut butter chips to the remaining pudding and stir until the chips are completely melted. Carefully pour the peanut butter mixture over the chocolate mixture in the pie shell. Cover and chill for at least 4 hours, or until thoroughly chilled and set.
NOTE: A rolled refrigerated pie crust can be used instead of a frozen pie shell. Dress this up by spreading or dolloping top of pie with whipped topping then garnishing with miniature peanut butter cups.

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