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
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.
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.