Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 1/2
cups semisweet chocolate chips
3
cups heavy whipping cream
2 1/2
cups creamy peanut butter
3/4
cup powdered sugar
3
teaspoons vanilla
1/2
teaspoon sea salt
3 1/4
cups Rice Chex™ cereal
Preparation
Heat oven to 450°F. Make pie crust as directed on box for one-crust baked shell, using 9-inch glass pie plate. Cool completely, about 45 minutes.
Place chocolate chips in large bowl. In medium microwavable bowl, microwave 1 cup of the whipping cream uncovered on High 1 1/2 to 2 1/2 minutes or until very hot but not boiling. Pour hot cream over chocolate chips; stir with whisk until chocolate is melted and mixture is smooth. Stir in 2 cups of the peanut butter, 1/2 cup of the powdered sugar, 2 teaspoons of the vanilla and the sea salt until mixture is well blended.
Place 1/4 cup of the cereal evenly over bottom of baked pie crust. Add remaining cereal, 1 cup at a time, to the chocolate mixture; fold gently so cereal is not crushed. Spoon chocolate mixture over cereal in pie plate; spread evenly. Refrigerate uncovered pie about 2 hours or until set.
Meanwhile, in medium bowl, mix remaining 2 cups whipping cream, 1/2 cup peanut butter, 1/4 cup powdered sugar and 1 teaspoon vanilla. Beat with electric mixer on low speed until well blended. Beat at high speed 30 to 60 seconds or until soft peaks form. Do not overbeat. Cover and refrigerate until serving time.
To serve, cut pie into slices; top with peanut butter whipped cream. Store covered in refrigerator.
