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Gluten-Free Double Chocolate Peanut Butter Pudding Pie
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Prep Time:
20 minutes
Total Time:
3 hours
Indulgent chocolate and peanut butter pie with a crunchy Chocolate Chex® cereal crust.
Ingredients:
  • 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
Instructions:
  • Combine cereal and melted butter in a small bowl. Press mixture into an ungreased 9-inch pie pan, forming the crust. Chill for 30 minutes until set. Preheat oven to 350°F. Bake crust for 15 minutes, then sprinkle one-third of the chopped chocolate on top.
  • In a large heatproof bowl, combine cocoa and the remaining chopped chocolate. Set aside. Heat half-and-half in a 1-quart heavy saucepan over medium-high heat until almost boiling. In a medium heatproof bowl, whisk together sugar, egg, and egg yolks until pale yellow. Gradually whisk in half of the hot half-and-half, then return the mixture to the saucepan with the remaining half-and-half. Cook over medium heat until almost boiling. Whisk continuously for about 1 minute until thickened. Strain the mixture into the reserved cocoa mixture and whisk until smooth. Pour the mixture into the crust and refrigerate for 30 minutes.
  • Clean the saucepan. Combine 6 tablespoons of cream in the saucepan and bring to a boil over medium-high heat. Place vanilla baking chips and peanut butter in a medium heatproof bowl. Pour the hot cream over them and let it sit for about 2 minutes until the chocolate is melted; then whisk until smooth. Spread the mixture evenly over the chilled pie and refrigerate until firm for about 1 1/2 hours.
  • Garnish pie slices with a dollop of whipped cream and a sprinkle of chocolate shavings before serving.

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