Creamy Chocolate Peanut Butter PiePosted: November 24, 2013
My friends and I recently decided to start a dinner club. Once a month, we’ll get together and one of us will cook. This is honestly perfect for me, because I obviously love to cook, and it gives me a great opportunity to try new recipes and skills. Both of my friends have gluten sensitivities, so I tried my hand at making an entirely gluten free meal. Here was the desert:
The mandatory ingredient shot.
Creamy Chocolate Peanut Butter Pie (Courtesy of Simply Gluten Free)
1 ¼ cups salted dry roasted peanuts
1/4 cup sugar
¼ cup unsalted butter, melted
6 ounces semi-sweet chocolate chips
¼ cup heavy cream
¾ cups milk
¾ cups half and half
2 large eggs
1 cup powdered sugar
2 tablespoons cornstarch
Pinch of salt
¾ cups creamy peanut butter
1 teaspoon vanilla
1/4 cup peanuts
1/4 cup chocolate chips
Preheat oven to 350 degrees. Put peanuts and sugar in food processor and pulse until ground up. Pulse in the melted butter. Press evenly into the bottom of a pie tin. Make sure you even it out. Bake 15 minutes. It will start to brown and be pretty set. It will still be a little soft when it comes out of the oven, don’t worry it will firm up. Set aside to cool slightly.
While crust cools, melt chocolate and cream together in a double boiler over barely simmering water, stirring often until melted and glossy. Spread over crust and put in the freezer for about 30 minutes while making the filling.
Whisk the milk, half and half, eggs, powdered sugar, cornstarch and salt in a medium saucepan. Cook over medium heat, whisking constantly until it becomes the consistency of pudding, 5 or 6 minutes. Take off the heat and whisk in the peanut butter and the vanilla. Let cool slightly. Spread evenly over the chocolate and refrigerate 4 hours or until cold. Pulse chocolate chips and peanuts in food processor until broken into small pieces, then sprinkle evenly on top of the pie. Serve with a glass of wine. Enjoy, a lot!