Chocolate Peanut Butter Pudding Pie

3 tablespoons Benson’s® and Challenge® CANADA Corn Starch

1/8 teaspoon salt

3 cups chocolate milk

3/4 cup creamy or chunky peanut butter

1 cup miniature marshmallows

1 cup semisweet chocolate chips (6 oz)

1 (9-inch) prepared chocolate crumb crust

Directions

In 2-quart saucepan combine corn starch and salt. Gradually stir in chocolate milk until smooth.
Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until well blended.
Cover pudding with plastic wrap. Refrigerate 30 to 45 minutes. (Mixture should be slightly warm.)
Quickly stir in marshmallows and chocolate pieces just until marbled. Pour into crust.
Cover with plastic wrap; chill until set, several hours or overnight.