Chocolate-Peanut Butter Pie (with Cap'n Crunch Crust)

This piece of pie was the result of playing in the kitchen today with my little girls. They wanted to help make something---something with chocolate. That sounded like a good idea to me. :)

We found a recipe for Chocolate-Peanut Butter Pie. Since we had a big box of Peanut Butter Cap'n Crunch, we decided to use it for the crust. The filling is simply chocolate pudding and peanut butter. We topped it off with some cream, lots of chocolate syrup and a little more peanut butter.

Recipe Link
Ingredients
crust:
6 cups Peanut Butter Cap'n Crunch cereal
6 Tablespoons butter
2 Tablespoons creamy peanut butter
filling:
1 large box (6 serving size) cook and serve chocolate pudding & pie filling mix
3 cups milk
3 Tablespoons creamy peanut butter
topping:
2 Tablespoons creamy peanut butter
Any garnishes you like: whipped cream, chocolate or peanut butter chips, Reese's peanut butter cups, chocolate syrup, etc...
Directions
1. Heat oven to 350 degrees F. Place cereal in a gallon sized resealable plastic bag. Seal bag and crush with rolling pin.
2. In an ungreased 9-inch deep dish microwaveable pie plate, add butter and 2 Tablespoons of peanut butter. Microwave on high for 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10-15 minutes or until edges start to brown. Cool 10 minutes, then place in freezer.
3. Make pudding mix as directed on box for pie filling, except after cooling for 5 minutes, add 3 Tablespoons of peanut butter. Stir a few times until it is melted and marbled throughout. Pour into cool crust.
4. In small microwaveable dish, microwave the remaining 2 Tablespoons of peanut butter uncovered for 30 seconds on high. Drizzle over pie. Refrigerate at least 3 hrs. but no longer than 24 hrs. until filling is set.

Tips: Use a regular table fork to do all the mixing in the pie plate.

Adapted from Betty Crocker

We melted the butter and peanut butter together right in the pie dish.

Crushing the cereal

Stirring the butter and peanut butter together

Baking the crust

We let it cool for 10 mins. before we put it in the freezer.

While the crust was cooling, we started the filling.

After the pudding cooked and cooled, we stirred in the peanut butter. It didn't really marble or swirl for me?

Here is the finished pie! We waited 4 hrs. for this to cool in the refrigerator. It actually could've been colder.

The Results...
Fun! It was fun to work with my girls on this pie. They could help with most of the steps. My 3 yr. old helped crush the cereal. My 6 yr. old stirred the pudding as it cooked. Drizzling the peanut butter on top is another job the kids can do.

How did it taste? If you ask the girls (like I did) they will tell you that this is the best pie EVER!!! The rest of us liked this pie, too. It was tasty and it averaged about 3 (out of 5) stars.

Here are some more pies that we've made...