TOTAL TIME
1 HR 20 MIN
CHILL TIME
1 HR
COOK TIME
1 MIN
PREP TIME
20 MIN

chocolate
PEANUT BUTTER PIE

PREP
20 MIN
COOK
1 MIN
CHILL
1 HR
TOTAL
1 HR 20 MIN

INGREDIENTS

1/2 cup plus 2 tbsp. creamy peanut butter, divided
2 tbsp. confectioner’s sugar
1 6-ounce prepared chocolate cookie piecrust (about 7-8 inches)
1/2 cup peanuts, chopped
1 box (3.56 oz.) HERSHEY’S Instant Chocolate Pudding Mix
1 cup 2% milk
1 cup thawed prepared whipped topping
1/4 cup heavy cream
3 oz. HERSHEY’S Special Dark Chocolate, finely chopped

DIRECTIONS

  1. In a microwave safe mixing bowl, combine 1/2 cup peanut butter and confectioner’s sugar. Microwave mixture 15 to 20 seconds, just to soften.
  2. Spoon softened peanut butter and sugar mixture into bottom of piecrust. Carefully spread into an even layer and sprinkle with peanuts (reserve a few nuts for top of pie).
  3. In a mixing bowl, combine HERSHEY’S Instant Chocolate Pudding Mix and milk and beat 1 minute with an electric hand mixer. Add 2 tablespoons peanut butter and beat until smooth. Gently fold in whipped topping. Spoon the mixture over the peanut butter layer and spread into an even layer. Chill 30 minutes.
  4. Pour heavy cream into a microwave safe bowl; microwave 45 seconds or until very hot. Add chopped HERSHEY’S Special Dark Chocolate and mix until smooth. Pour over pie and spread into an even layer. Sprinkle top of pie with remaining peanuts. Chill 30 minutes. Slice and serve. Makes 8 servings.

NUTRITIONAL FACTS

410 calories per serving

ALLERGENS

Dairy, Wheat and Treenuts