Muddy Buddy Pie
Prep time
Cook time
Total time
Pie made with a Chex crust, rich chocolate filling and topped with powdered sugar.
Serves: 12-15
For the Chex Crust:
  • 2 cups ground Chex cereal
  • ¼ cup packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) + 2 tablespoons unsalted butter, melted
For the Filling:
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate, roughly chopped
  • ½ cup smooth peanut butter
  • powdered sugar, for dusting
  1. 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.
  2. 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.
  3. When you're ready to serve, dust with powdered sugar. This will keep well, refrigerated, for up to 3 days.
Recipe by The Crepes of Wrath at