I have not tried this one yet, but it sounds incredible! If you try it, please let us know how it is!
For this recipe, you will need one can of Pillsbury refrigerated pie crust, Hershey’s Special Dark or semi-sweet chocolate chips, whipping cream, butter, milk, one container of Fat Free French Vanilla yogurt, 1 small box of white chocolate instant pudding mix, peanut butter chips, and a box of Nature Valley peanut butter crunchy granola bars.
Preheat your oven to 450 degrees. In a 9-inch glass pie plate, lay out your piecrust and cook it as directed on the label. Allow it to cool on a wire rack for 20 minutes.
In a small saucepan, combine 1 1/4 cups of Hershey’s Special Dark or semisweet chocolate chips, 1/2 cup of whipping cream, and 2 tablespoons of butter over low heat. Stir the mixture constantly until the chocolate is melted. Remove from the heat and continue to stir until smooth. Place 1/4 cup of the mixture in a microwavable bowl for a topping (to be used when serving the pie) and let the rest cool.
Mix 1 1/4 cups of milk, one container of French Vanilla yogurt, and one small box of white chocolate pudding mix in a large bowl with an electric mixer on high for three minutes. In a small bowl, microwave 3 tablespoons of butter and 1 2/3 cups of peanut butter chips for 45 seconds. Stir then heat longer if necessary until all is melted and the mixture is smooth. With the mixer on low, slowly pour the peanut butter mixture into the large bowl. Then turn the mixer on high and mix until it is smooth and fluffy.
Spread the chocolate chip mixture on the bottom of your pie shell. Top that with the peanut butter mixture, carefully spreading it with a spoon. Crush three granola bars and spread those on top of the peanut butter mixture. Refrigerate for at least 3 to 4 hours.
When you are ready to serve the pie, microwave the chocolate chip mixture you saved for 15 seconds then drizzle over the pie.