- Crust:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- Fudge Layer and Drizzle:
- 1 1/4 cups dark or semisweet chocolate chips
- 1/2 cup whipping cream
- 2 tablespoons butter
- Filling:
- 1 1/4 cups milk
- 1 (6 ounce) container Yoplait® Original 99% Fat Free French vanilla yogurt
- 1 pkg. (4 serving size) white chocolate instant pudding and pie filling mix
- 3 tablespoons butter
- 1 (10 ounce) bag peanut butter chips
- Topping:
- 4 Nature Valley® peanut butter crunchy granola bars, crushed
- Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes.
- Meanwhile, in 1-quart heavy saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1/4 cup fudge mixture in small microwavable bowl for drizzle; set remaining mixture aside to cool.
- In large bowl, beat milk, yogurt and pudding mix with electric mixer on high speed about 3 minutes or until smooth and thickened. Set aside.
- In another small microwavable bowl, microwave 3 tablespoons butter and the peanut butter chips on High 45 seconds. Stir; if necessary, continue to microwave in 10-second increments, stirring after each, until chips are melted and mixture is smooth. On low speed, gradually beat peanut butter mixture into pudding mixture until combined; beat on high speed until filling is smooth and fluffy, scraping side of bowl occasionally.
- Spread cooled fudge layer mixture evenly in bottom of cooled baked shell. Carefully spoon and spread filling over fudge layer. Sprinkle crushed granola bars evenly over top. Refrigerate until set, 3 to 4 hours.
- To serve, microwave reserved fudge mixture on High 15 to 20 seconds or until drizzling consistency. Drizzle over top of pie. Cut into wedges to serve. Store in refrigerator.