DOUBLE CHOCOLATE PIE
Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
- Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
- Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g
JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE
Make and share this Jell-O Pudding Double Chocolate Cream Pie recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 20m
Yield 2 PIES
Number Of Ingredients 5
Steps:
- Combine pie filling mixes, milk, butter and chips in a saucepan.
- Cook and stir over medium heat, until mixture comes to a full bubbling boil.
- Remove from heat and cool for 5 minutes, stirring twice.
- Pour into shell and refrigerate for 3 hours.
- Garnish with Cool Whip topping and grated chocolate, if desired.
KEEBLER 5 MINUTE DOUBLE LAYER CHOCOLATE PIE
I use this recipe whenever I am craving pudding but want more than the pudding cup offers. It says yields 10 servings, I usually only get 4 or 6...but we like our pieces of pie bigger. This also works well with sugar free pudding, lite whipped topping and 2% milk. I am sure 1% or fat free milk will also be good.
Provided by Sara Moore-Scheck
Categories Puddings
Time 5m
Number Of Ingredients 4
Steps:
- 1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.)
- 2. Whisk in half of whipped topping.
- 3. Carefully spread in crust.
- 4. Spread remaining whipped topping over top.
- 5. Garnish as desired.
- 6. Enjoy immediately or refrigerate until ready to serve.
5 MINUTE - DOUBLE LAYER CHOCOLATE PIE
Make and share this 5 Minute - Double Layer Chocolate Pie recipe from Food.com.
Provided by Dine Dish
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
- Spread remaining whipped topping over pudding layer in crust.
- Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE
This is a very easy pie to whip up, tastes great, and always a favorite with children and adults alike!
Provided by R Johnson
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
- In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
- Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 648.3 calories, Carbohydrate 65.6 g, Cholesterol 20.9 mg, Fat 37.6 g, Fiber 3.7 g, Protein 14 g, SaturatedFat 14.6 g, Sodium 802.7 mg, Sugar 44.6 g
DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE
I havn't tried this recipe yet, but it sounds delicious! A friend of mine shared it with me. Tell me how it turns out! (Cooking time is the freezing time.)
Provided by singmeasleep
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
- Gently stir in 1 1/2 cups of whipped topping.
- Spread mixture on bottom of pie crust.
- In a second bowl, stir pudding mix with 2 cups milk until thick.
- Immediately stir in remaining whipped topping.
- Spread mixture over peanut butter layer.
- Scatter peanut butter cups over top of pie.
- Cover and refrigerate for 4 hours.
GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE
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
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
DOUBLE-DECKER CHOCOLATE AND CHERRY-RASPBERRY BIRTHDAY PIE
Birthdays don't have to mean cake. This double-decker pie features two stacked flavors in a stunning presentation that will be just as celebratory when you shout, "Surprise!" This version combines a decadent fudgy bottom layer with a tart cherry-raspberry top layer for a play on German Black Forest cake, but feel free to swap in any 9" deep-dish fruit pie filling recipe to create your own combo.
Provided by Katherine Sacks
Yield 1 (8") pie
Number Of Ingredients 28
Steps:
- Make the crust:
- Coat springform pans with nonstick spray and line bottoms with parchment paper.
- On a lightly floured surface, roll one large disc of dough to a 15" round; keep remaining dough chilled. Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough with scissors, leaving a 1/4" overhang, and transfer to refrigerator. Repeat with second large disc of dough and remaining pan. Chill at least 30 minutes.
- On a lightly floured piece of parchment, roll out smaller discs of dough to 12" rounds. Transfer on parchment to a rimmed baking sheet. Chill at least 30 minutes.
- Make the cherry-raspberry pie filling:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 minutes. Let cool slightly, then coarsely chop.
- Mix walnuts, cherries, raspberries, granulated sugar, cornstarch, vanilla, and salt in a large bowl until well combined.
- Make the chocolate pie filling:
- Blend granulated sugar and cocoa powder in a food processor until smooth, about 1 minute. Add eggs, butter, evaporated milk, and salt; process until well combined, another 1-2 minutes.
- Assemble the pies:
- Whisk egg and milk in a small bowl; set aside. Remove springform pans from refrigerator. Fill one crust with cherry-raspberry filling and the other with chocolate filling. Let thaw 5 minutes.
- Brush edges of pie with egg wash, reserving any excess. Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal. Trim top crust to leave a 1/8" overhang, pinching excess dough together to seal. Repeat with second pie.
- Brush top of cherry-raspberry pie with remaining egg wash. Using a sharp knife, cut several thin vents on surface of both pies. Chill 30 minutes.
- Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil. Transfer pies to sheets and bake until crusts are light golden, about 25 minutes. Rotate trays in oven, reduce temperature to 350°F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much. Carefully transfer pies to a wire rack and let cool 30 minutes. Transfer pies to refrigerator and chill at least 4 hours or up to overnight.
- Make the Royal Icing:
- Beat egg whites and powdered sugar on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until white, thickened, and tripled in volume, about 5 minutes.
- Transfer one-third of the icing to a medium bowl. Whip with a spatula, adding water by the teaspoonful, until icing no longer holds a peak but folds back on itself. Fit pastry bag with circle tip, then transfer Royal Icing to bag.
- Add cream to remaining icing and continue whipping on medium-high speed until thick, about 5 minutes. Chill both icings at least 5 minutes.
- Assemble the Birthday Pie:
- Carefully remove pies from springform pans, trimming top edges of chocolate pie crust with a serrated knife to flatten if needed. Place chocolate pie on a cake stand or pie plate and pipe a thick ring of Royal Icing along top edge of pie. Pour cream-icing mixture into the center and evenly spread with the back of a spoon. Place cherry-raspberry pie on top and decorate with remaining Royal Icing. Chill at least 2 hours.
- To serve, bring pie to room temperature for 15 minutes, then slice with serrated knife.
- Do Ahead
- Pies can be baked 3 days ahead; loosely cover with foil and chill.
DOUBLE CHOCOLATE PIE
"If you thought your days of luscious chocolate pies were over, think again!" says Carol LaNaye Burnette of Sylvan Springs, Alabama. "This light pudding pie is a rich and creamy treat."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust. , In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate, Fiber 0 fiber), Protein 3g protein.
DOUBLE-CHOCOLATE PIE
Double up on deliciousness this holiday season with our Double-Chocolate Pie. White chocolate and chocolate-chocolate are together once again in this creamy Healthy Living Double-Chocolate Pie recipe.
Provided by My Food and Family
Categories Pie
Time 4h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spread onto bottom of crust.
- Repeat with white chocolate pudding mix, remaining milk and COOL WHIP; spread over pudding layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DOUBLE CHOCOLATE SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 4 small pies
Number Of Ingredients 8
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
- For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
- In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
- Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.
DOUBLE CHOCOLATE PUDDING PIE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
- In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
- In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
- In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
- Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
- Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.
DOUBLE CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h15m
Yield 8 slices
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
- For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
- For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
- Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
- Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.
5 MINUTE DOUBLE LAYER CHOCOLATE PIE
We got this recipe off the Keebler Ready Crust Graham Pie Crust. My girls just love this recipe and it is super easy to make. Enjoy!!!
Provided by Gruenes
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping. Carefully spread in crust.
- Spread remaining whipped topping over top.
- Garnish as desired. Enjoy immediately or refrigerate until ready to serve.
DOUBLE-CHOCOLATE CHESS PIE
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark chocolate chips and cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Crust: Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, 8 to 10 seconds. Pulse in egg yolks.
- While pulsing, add ice water, 1 tablespoon at a time. Pulse until mixture holds together as a soft but not crumbly or sticky dough. Shape dough into a disk and wrap in plastic; refrigerate until firm and evenly moist, about 30 minutes.
- Lightly flour clean work surface and a rolling pin. Place dough in center of floured surface. Roll out dough, starting in center and rolling up to, but not over the edge. Give dough a quarter turn and continue rolling, repeating quarter turns until you have a disk about 1/8 inch thick.
- Transfer dough to a 9-inch pie dish. Gently tuck dough into pie dish, being careful not to stretch or pull dough. Let dough settle into bottom of pie dish. Take a small piece of dough and shape it into a ball. Use ball as a tool to press around bottom edges of pie dish, snugly shaping dough to pie dish without tearing it. Crimp or flute edges as desired. Prick bottom of dough all over with the tines of a fork to help prevent shrinkage during baking. Refrigerate until firm, about 30 minutes.
- Preheat oven to 425 degrees. Line dough with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Bake until sides are golden, 25 minutes. Remove beans and parchment; continue baking until crust is light golden-brown, 5 minutes more. Reduce oven temperature to 325 degrees.
- Filling: In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate. In a separate bowl, whisk eggs until smooth. Add sugar, cocoa, cornmeal, and salt; whisk well to combine. Add butter-chocolate mixture, buttermilk, and vanilla; whisk well to combine. Pour into warm crust.
- Bake until set and not wiggling, 45 minutes (cover with parchment-lined foil if pie is getting too dark during the last 15 minutes of baking). Transfer to a wire rack; let cool completely, at least 2 hours.
DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE
A delicious, decadent combination!! The flavor of pumpkin pie is always a hit, but this no-bake pumpkin pie shares the spotlight with another favorite flavor, rich and decadent chocolate!!
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
- CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
- PLace in refrigerator for about 1 hour or until set.
- PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
- Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
- Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
- MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.
Nutrition Facts : Calories 881.7, Fat 78.9, SaturatedFat 48.1, Cholesterol 229.6, Sodium 529.3, Carbohydrate 42.2, Fiber 0.3, Sugar 13.7, Protein 6.6
5 MINUTE -DOUBLE LAYER CHOCOLATE PIE
Have not tried this but I plan to real soon.
Provided by Sheri Wasky
Categories Pies
Number Of Ingredients 4
Steps:
- 1. In a large bowl, beat milk and pudding mix with wire whisk for 1 minute (mixture will be very thick). Whisk in half of whipped topping. Carefully spread in crust.
- 2. Spread remaining whipped topping over top. Garnish as desired. Refrigerate until ready to serve.
- 3. If you choose to, preheat oven to 375 degrees. Brush the crust with a beaten egg or egg white. Place on a cookie sheet and bake for 5 minutes for a golden crust. Let cool before filling.
NO BAKE DOUBLE CHOCOLATE COCONUT PIE
If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.
Provided by DDWORSKY
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
- In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
- Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.
Nutrition Facts : Calories 368 calories, Carbohydrate 51.9 g, Cholesterol 17.5 mg, Fat 16 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 323.3 mg, Sugar 35 g
DOUBLE-CHOCOLATE COCONUT BANANA CREAM PIE
Melted chocolate is topped with bananas and coconut in a cookie-crumb crust and then covered with chocolate pudding to make this easy cream pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 1 Tbsp. for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
- Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas and 1/4 cup coconut.
- Beat pudding mix and milk with whisk 2 min.; stir in extract. Pour over coconut.
- Refrigerate 4 hours or until firm. Top with COOL WHIP, remaining coconut and reserved crumb mixture just before serving.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GLUTEN FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 10
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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