Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Gluten-Free Chocolate-Peanut Butter Pudding Pie

Gluten-Free Chocolate-Peanut Butter Pudding Pie

If you′ve learned anything about me reading this blog, you know I have an addiction to chocolate and peanut butter. So much so that when I was pregnant with Chiara, Stephen knew to serve me scoops of chocolate-peanut butter ice cream, especially during those hot summer months before she was born. I had a scoop nearly every night (which likely contributed to my 85-pound pregnancy gain!) and now Chiara has a serious aversion towards anything peanut butter. She can smell it from miles away.

pudding

So, before this pie was fully assembled, Chiara asked for the chocolate pudding, straight up. Smart girl.

pie slice

I developed this recipe for my friends at Chex (check out those layers!). I′ll be demoing this pie along with my Scampi-Stuffed Roasted Shrimp, and Double-Decker Toasted Cornbread and Spicy Green Stack recipes from my book, Cooking for Isaiah at Diane′s Market Kitchen this Saturday from 4 p.m. to 6 p.m. And, if you′re in the Seattle area, come check me out riding on Molly Moon′s ice cream truck earlier in the day from 11 a.m. on!  We′ll be handing out free Strawberry-Marshmallow Crisp Ice Cream Sandwiches made with Chex cereal to the first 100 people…see you in Seattle!

Gluten-Free Chocolate-Peanut Butter Pudding Pie

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 1

Serving Size: 9-inch pie

Ingredients

3 cups Chocolate Chex cereal, finely crushed

5 tablespoons melted butter

12 ounces semisweet chocolate, chopped, plus more for shaving

1½ tablespoons unsweetened cocoa powder, sifted

2 cups half-and-half

1/3 cup sugar

1 egg plus 2 egg yolks, at room temperature

1 cup plus 6 tablespoons heavy cream, 1 cup whipped

½ cup white chocolate chips

¼ cup creamy peanut butter

Instructions

  1. Preheat the oven to 350 °. In a small bowl, stir together the cereal and butter. Press the mixture onto the bottom and up the sides of an ungreased 9-inch pie pan; refrigerate until set, about 30 minutes. Bake for 15 minutes. Remove from the oven and scatter one-third of the chopped chocolate evenly on top.
  2. Meanwhile, in a large heatproof bowl, mix the cocoa powder and the remaining chopped chocolate. In a small, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling. In a medium heatproof bowl, whisk together the sugar and eggs until pale yellow. Slowly whisk in half of the hot half-and-half, then pour the egg mixture into the saucepan and bring just to a boil over medium heat. Cook, whisking, until thickened, about 1 minute. Pour through a sieve into the reserved cocoa mixture and whisk until smooth. Pour the filling into the crust and refrigerate for about 30 minutes.
  3. Wipe out the saucepan, add 6 tablespoons heavy cream and bring to a boil over medium-high heat. Place the white chocolate chips and peanut butter in a medium heatproof bowl. Pour the hot cream on top and let stand until the chocolate is melted, about 2 minutes; whisk until smooth. Spread evenly over the chilled pie and refrigerate until firm, about 1 ½ hours. To serve, top with the whipped cream and chocolate shavings.
https://silvanaskitchen.com/gluten-free-chocolate-peanut-butter-pudding-pie/