Instructions: Mix together well and spread into a 9-inch pie plate. Bake at 375 degrees for 6 to 9 minutes, or until edges are browned. Cook the chocolate pudding mix and the milk together over medium heat until boiling. Add the peanut butter and return to a boil. Remove from heat immediately. Pour into the 9-inch graham cracker crust and cool. Refrigerate after it has cooled approximately 1/2 hour at room temperature.

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