I made this pie for a potluck at work a few weeks ago. Maybe I’m a little pie crazy this year. Whatever. Don’t judge me. I really wanted to do a pie specific potluck this year in the office, and I’m so glad it happened. Last year we did a general dessert potluck, but I had this image of our boardroom table covered with all kinds of pie and that’s exactly what happened. I was worried that we’d have a hard time getting people to bring in pies, but we had blueberry, apple, peanut butter, berry crumble, peach and raspberry, lemon meringue and so many more. It was heaven. Someone even brought in a crack pie from Momofuku and a salted honey pie from Four and Twenty Blackbirds. Another genius brought in a few containers of ice cream. Be still, my beating heart. I ate more than my fair share of pie that day – probably three or four slices – then sat down at my desk in a sugar coma, counting down the minutes until I could go home and take a nap. I felt bad that Kramer didn’t get to partake in the festivities, so I left him a slice of this Muddy Buddy pie at home as a consolation prize.
So, yeah, this pie was pretty awesome. Muddy buddies are one of my favorite holiday treats, so I figured that a pie with all of the same stuff would be equally delicious. I used Chex Mix for the crust instead of just regular Chex, because I thought the saltiness of the mix would offset the sweetness of the milk chocolate and peanut butter. And it did – wonderfully. The filling was simple – a mixture of creamy peanut butter, milk chocolate, cream and a little vanilla. All you have to do it bake the crust for 10 or 15 minutes, then pour the chocolate filling into the pie, let it chill in the fridge for a few hours, or overnight, dust the top with powdered sugar, and have at it. There couldn’t be an easier pie to make to get you in the holiday spirit. Everyone loves peanut butter and chocolate, and if the rate at which this pie disappeared at our pie potluck is any indication, your friends and family will, too.
Your ingredients. I used Chex Mix instead of plain Chex for this, because I thought the added salt would be nice with the sweet chocolate.
Crush your cereal or Chex Mix into fine crumbs.
Mix with your brown sugar, cinnamon and butter.
Then press the crust into the pie dish.
Bake until golden, then set aside.
Heat your cream and vanilla until simmering, then pour it over your chopped chocolate and peanut butter and stir until smooth.
Pour the chocolate into your crust, then refrigerate until set.
I’m weird and thought cutting a pattern out of paper, then dusting it with powdered sugar would look cool. It ended up looking just okay. If you’re good at cutting stuff out, though, I highly recommend trying this out!
Refrigerate for at least 6 hours, or preferably overnight, until set.
- 2 cups ground Chex cereal
- ¼ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) + 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups milk chocolate, roughly chopped
- ½ cup smooth peanut butter
- powdered sugar, for dusting
- Preheat your oven to 350 degrees F. First, make the crust. Use a food processor or blender to crush the Chex into fine crumbs, then toss together with the brown sugar and cinnamon. Add in the melted butter and mix with a fork until well combined. Press the mixture into a 9-inch pie dish, then bake for 10-12 minutes, until golden but not too brown. Set aside, as it will firm up as it cools.
- Now make the filling. In a small pot, combine the heavy cream and vanilla. Heat over medium and bring to a simmer for 5 minutes, until very hot. In a heat-proof bowl, add the chopped chocolate and peanut butter. Pour the hot cream and vanilla mixture over the chocolate and peanut butter and stir until melted and smooth. Pour the chocolate mixture into your prepared pie crust, the smooth over the top. Place the pie in the refrigerator and chill overnight, or for at least 6 hours.
- When you're ready to serve, dust with powdered sugar. This will keep well, refrigerated, for up to 3 days.