Double Chocolate Peanut Butter Pudding Pie
I realized I had this recipe on my work PC so here it is. Coupcake on to follow tonight.
Double Chocolate Peanut Butter Pudding Pie*
3 c chocolate chex, finely crushed
5 T butter, melted
12 oz semisweet baking chocolate, finely chopped
1 ? t unsweetened cocoa
2 c half and half (4.5 t melted butter plus whole milk to equal a cup)
1/3 c sugar
1 egg plus 2 egg yolks
6 T whipping cream
? c white vanilla baking chips
? c creamy peanut butter
1) In a small bowl stir together cereal and melted butter. Press in bottom and up sides of an ungreased 9? pie plate. Refrigerate 30 minutes. Heat oven to 350. Bake crust for 15 minutes. Sprinkle with 1/3 of chopped chocolate.
2) In a large heatproof bowl, mix cocoa and remaining chopped chocolate, set aside.
3) In a saucepan, heat half and half until almost boiling.
4) In a medium heatproof bowl, beat sugar, egg, and egg yolks with a whisk until pale yellow. Slowly beat in hot half and half and then add mixture into saucepan. Reduce heat to medium and heat until boiling. Cook about 1 minute, until thickened. Pour through sieve into reserved cocoa mixture; beat with a whisk until smooth. Pour into crust and refrigerate 30 minutes.
5) Wipe out saucepan. Add 6 T whipping cream. Heat to boiling.
6) Place vanilla baking chips and peanut butter into a medium heatproof bowl. Pour hot cream on to and let stand until chocolate is melted, about 2 minutes. Beat with whisk until smooth.
7) Spread evenly over chilled pie. Refrigerate until firm, 1 ? hours.
