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/

10 Comments

  1. marshowl on December 1, 2010 at 8:51 am

    Those cookies sound great. I like baking with almond flour. Thanks for the chance to win the cookbook as well.



  2. srfjeld on December 1, 2010 at 9:44 am

    Rum soaked raisins! When I was little my mom used to make chocolate rum balls… I just might have to dig out that recipe and see if I can make it gf friendly. 🙂



  3. pencildancer on December 1, 2010 at 10:21 am

    oh my but those sound so yummy! I have to try them.



  4. LisaSVance on December 1, 2010 at 10:25 am

    Wow! These look delicious. I’m still putting together my recipes for Christmas cookies this year and this one just went on the list!



  5. dabuggf on December 1, 2010 at 10:27 am

    Will try carob in place of the chocolate. Our local Wegman’s has carob chips, both sweetened and unsweetened. Also found Rodelle brand vanilla in the regular spice section (not the natural foods) of our local Wegman’s. The bottle states ‘GlutenFree’. This recipe sounds great. Thank you.



  6. Heidi @Adventures of a Gluten Free Mom on December 1, 2010 at 10:38 am

    Yum, these look wonderful Diane! Thank you for sharing a recipe that is free of dairy, eggs and grains, this recipe fits perfectly with our new dietary needs.



  7. Lauren - As Good As Gluten on January 10, 2011 at 8:59 pm

    I saw this recipe in Everyday with Rachael Ray and tried it last night. It is SO delicious and is definitely heaven-like for a chocolate-peanut butter lover!

    http://asgoodasgluten.blogspot.com/2011/01/double-chocolate-peanut-butter-pudding.html



  8. Gluten Free Traveller on February 20, 2013 at 8:38 pm

    This pie looks insanely good! I’m completely addicted to anything involving peanut butter too 🙂



    • silvana on February 25, 2013 at 9:30 am

      Hi Gluten Free Traveler, who isn’t, right? Talk soon, Silvana



Share
Share