Gluten Free Double Chocolate Peanut Butter Pudding Pie Recipe 465

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GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE



Gluten-Free Double Chocolate Peanut Butter Pudding Pie image

Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 6

Number Of Ingredients 10

3 cups Chocolate Chex™ cereal, finely crushed
5 tablespoons butter, melted
12 oz semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 tablespoons unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg plus 2 egg yolks
6 tablespoons whipping cream, plus 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

Steps:

  • In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
  • Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
  • Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
  • To serve, top servings of pie with whipped cream and chocolate shavings.

Nutrition Facts : Calories 920, Carbohydrate 86 g, Cholesterol 180 mg, Fat 9 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 65 g, TransFat 1 g

GLUTEN FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE



Gluten Free Double Chocolate Peanut Butter Pudding Pie image

Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.

Provided by @MakeItYours

Number Of Ingredients 10

3 cups Chocolate Chex® cereal, finely crushed
5 tablespoons butter, melted
12 oz semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 tablespoons unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg plus 2 egg yolks
6 tablespoons whipping cream, plus 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

Steps:

  • In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
  • Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
  • Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
  • To serve, top servings of pie with whipped cream and chocolate shavings.

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