Chocolate Peanut Butter Pie

12 Nov

I want to be Betty Crocker, especially if it entails eating more pie. Last week I had a lot of ‘firsts’..
-made a pie
-cooked with heavy cream
-learned about and made soft peaks

The business of making pie, is just that, as easy as p-i-e. And this pie was completely homemade, none of those pre-made pie crusts that contain gluten. I got a little creative about making a gluten free crust from Rice Chex.

Chocolate Peanut Butter Pie

Crust
2 cups Rice Chex, blended well into ‘dust’
2-3 tbsp melted butter
1/2 cup chocolate chips

Mix the chex dust and butter well. Press firmly into the pan and bake at 350 degrees for 7-8 minutes or until browned. Set aside to cool, then sprinkle with 1/2 cup chocolate chips.

Filling
1 1/4 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
1 8oz cream cheese, softened
1/2 cup peanut butter
1 cup powdered sugar
1/4 cup milk

In a bowl beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside. In large bowl, beat cream cheese and peanut butter until light and fluffy. Add 1 cup powdered sugar and milk; beat until smooth and creamy. Fold in 1 1/2 cups of the whipped cream. Spoon into cooled pie crust; spread evenly. Refrigerate at least 4 hours before serving. Garnish with left over whipping cream or chocolate chips. 

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Crust with crushed chocolate

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What soft peaks should look like (Don’t worry, I had to google it while I was baking)

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Yum! Oh, our pie is in a round cake pan because I don’t own a pie pan.

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I couldn’t help myself, it was a surprise for Ryan! 

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