Best 2 Gluten Free Double Chocolate Peanut Butter Pudding Pie Recipes

Gluten-free double chocolate peanut butter pudding pie is a delightful and easy-to-make treat that caters to those with gluten sensitivities or those seeking a healthier dessert option. This decadent pie combines the rich flavors of chocolate and peanut butter in a creamy and irresistibly smooth filling, all encased in a crispy and flaky gluten-free pie crust. The combination of textures and flavors in this pie creates a symphony of taste that will satisfy even the most discerning palate. Whether you're looking for a special occasion dessert or a sweet indulgence to enjoy after dinner, this gluten-free double chocolate peanut butter pudding pie is sure to become a favorite in your recipe collection.

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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

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

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 RECIPE - (4.6/5)

Gluten Free Double Chocolate Peanut Butter Pudding Pie Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 10

Ingredients

3 cups Chocolate Chex® cereal, finely crushed
5 tablespoons butter, melted
12 ounces 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.

Tips:

For a richer chocolate flavor, use dark chocolate chips or cocoa powder instead of semi-sweet chocolate chips.
If you don't have peanut butter cups, you can use chopped peanuts or another type of nut butter.
To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let it come to room temperature for about 30 minutes before serving.
Garnish the pie with whipped cream, chocolate shavings, or chopped peanuts before serving.
Serve the pie with a dollop of whipped cream or ice cream.

Conclusion:

This gluten-free double chocolate peanut butter pudding pie is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy families. The rich chocolate flavor and creamy peanut butter filling are sure to please everyone at your table.