Double-Chocolate Peanut Butter Pudding Pie

by Kelli H. on December 16, 2011

What a mouthful, right? Double-Chocolate Peanut Butter Pudding Pie. Wowzas!
Back in June, I had asked my non-baker mother to bake me a root beer float cake. She complied and baked me the cake I asked for. As you can see below.
What I wasn’t expecting was for my mom to surprise me with this pie at work! It was rich and delicious. We both ended up liking the pudding pie much better than the cake. I think it stayed in her mind a while because when I asked her what she’d like for her birthday dessert, she quickly responded, “that pie I made you on your birthday”. 
The pie came out perfect and we all enjoyed it again. It’s a fun pie because the crust is made out of cereal! You’re supposed to use Chex but since I shop at Whole Foods and they don’t carry Chex, I had to improvise with cereal similar to Chex. The cereal creates quite a crunchy crust.
Double-Chocolate Peanut Butter Pudding Pie
Adapted by Chex
3 cups rice cereal or Chex, finely crush
5 Tablespoons unsalted butter, melted
12 oz semisweet baking chocolate, chopped, plus more for shavings
1 1/2 Tablespoons unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 eggs plus 2 eggs yolks
1/4 cup plus 2 Tablespoons whipping cream
1/2 cup white chocolate chips
1/4 cup creamy peanut butter
1. In a small bowl, stir together cereal and melted butter. Press into the bottom and sides of a 9″ pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350 degrees. Bake crust for 15 minutes. Sprinkle the baked crust with 1/3 of the chopped chocolate. 
2. In a large bowl, mix cocoa and remaining chopped chocolate; set aside. In a heavy pot, heat half-and-half over medium-high heat until almost boiling. In a medium bowl, beat sugar, egg, and egg yolks with a whisk until pale yellow. Whisk in half of the half-and-half to temper the eggs. Pour the egg mixture into the pot and reduce heat to medium. Heat mixture to just boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through a fine mesh strainer into the cocoa and chopped chocolate. With a whisk, beat until smooth. Pour into crust and refrigerate for 30 minutes. 
3. Clean saucepan. Add whipping cream to pot. Heat to boiling and place white chocolate chips and peanut butter into the pot. Turn heat off and let sit about 2 minutes until chocolate chips are melted. With a whisk, beat until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours or best over night. 
4. To serve, sprinkle with shavings of chocolate and whipped cream. 
Notes: After 30 minutes of the chocolate pudding sitting in the refrigerator, the pie was still not set. I poured the peanut butter mixture over the chocolate pudding. This made the peanut butter top extremely flat and made it look perfect. If you spread it over the top and the pudding isn’t set, it’s going to get ugly…
This would make the perfect addition to any holiday party!
I love ending the week on a sweet note.
Happy Weekend!

{ 5 comments… read them below or add one }

Maren December 16, 2011 at 4:22 pm

I will run to Sonoma for a slice of this………..

I’ll be there in 73 hours


Made in Sonoma December 16, 2011 at 4:26 pm

haha, ok! I think I can make another one in 73 hours.


Errign December 17, 2011 at 1:18 am

I waaaaaaaaant!


Averie @ Love Veggies and Yoga December 17, 2011 at 3:41 pm

looks beautiful AND love that it includes..Chex!


courtney (pancakes and postcards) December 19, 2011 at 6:17 am

you had me at peanut butter. and chocolate.


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