GLUTEN FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate. Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes. Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours. To serve, top servings of pie with whipped cream and chocolate shavings.
GLUTEN-FREE CREAMY CHOCOLATE PIE
Enjoy this creamy chocolate pie made using Bisquick® Gluten Free mix for the pie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
- Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
- In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 50 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 18 g, TransFat 1/2 g
CHOCOLATE PEANUT BUTTER PUDDING PIE
[DRAFT]
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
- Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
- When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
- To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.
GLUTEN-FREE CHOCOLATE PUDDING PIE
Valentine's day is a time of appreciation for your better half and typically there's some form of indulgence involving chocolate. This chocolate pudding pie certainly ticks all the boxes and even considers your nutrition at the same time, you could say it's a match made in health heaven.
Provided by hello
Categories Dessert
Time 9h15m
Yield 8 slices
Number Of Ingredients 15
Steps:
- Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
- Make the filling.
- a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
- b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.
- Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
- d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
- e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
- f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
- g. Allow this pudding to cool. About 15 minutes.
- Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
- Assemble the pie.
- a. Pour filling into crust.
- b. Refrigerate overnight to set.
- Celsius Top with glazed cherries.
Nutrition Facts : Calories 478.8, Fat 18.4, SaturatedFat 15.7, Cholesterol 83, Sodium 129.5, Carbohydrate 76.6, Fiber 0.5, Sugar 71, Protein 4.2
CHOCOLATE-PEANUT BUTTER PIE
Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
- In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
- Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
- In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g
More about "gluten free double chocolate peanut butter pudding pie recipe 465 recipes"
CHOCOLATE PEANUT BUTTER PIE RECIPE GLUTEN-FREE DAIRY-FREE
From joyfoodsunshine.com
5/5 (18)Total Time 3 hrsCategory DessertCalories 421 per serving
GLUTEN-FREE CHOCOLATE PEANUT BUTTER PIE - SNIXY KITCHEN
From snixykitchen.com
4.8/5 (20)Category Gluten Free DessertsCuisine DessertTotal Time 4 hrs 55 mins
- Prepare pie crust. In the bowl of a stand mixer fitted with the paddle attachment, sift together the almond flour, baking cocoa, oat flour, tapioca flour, sugar, and salt. (Alternatively use a food processor or hand mixer).
- Add butter cubes and drizzle with vanilla and chocolate extracts. Beat on medium-low until dough begins to clump when pinched with your fingers and the butter is completely combined, about 3-5 minutes. If using the food processor, pulse until the dough begins to clump together.
- Dump the dough into a 9-inch springform pan, a 10-inch deep-dish pie pan, or a 9-inch pie pan (If using a 9-inch pie pan, you may use a little less dough). Press the dough evenly into the pan, starting up the sides 1½-inches and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off. Prick the bottom all over with a fork, place on a baking sheet, and chill in the fridge or freezer until firm, 15-30 minutes for the fridge, 10 minutes in the freezer.
GLUTEN FREE NO BAKE CHOCOLATE PUDDING PIE
From glutenfreeonashoestring.com
Ratings 7Estimated Reading Time 6 mins
GLUTEN-FREE PEANUT BUTTER PIE - MEANINGFUL EATS
From meaningfuleats.com
GLUTEN FREE PEANUT BUTTER PIE – WITH CHOCOLATE COOKIE …
From thymeandjoy.com
20-MIN CHOCOLATE PEANUT BUTTER PIE - THE TOASTED PINE …
From thetoastedpinenut.com
CHOCOLATE PEANUT BUTTER PUDDING PIE - HANDLE THE HEAT
From handletheheat.com
GLUTEN FREE DOUBLE CHOCOLATE PUDDING PIE – MI-DEL COOKIES
From midelcookies.com
CHOCOLATE-PEANUT BUTTER PUDDING RECIPE | MYRECIPES
From myrecipes.com
GLUTEN FREE PEANUT BUTTER PIE - GLUTEN FREE ON A SHOESTRING
From glutenfreeonashoestring.com
NO BAKE CHOCOLATE PEANUT BUTTER PIE - CRAZY FOR CRUST
From crazyforcrust.com
GLUTEN FREE CHOCOLATE PEANUT BUTTER PIE RECIPE
From glutenfreeandmore.com
GLUTEN FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE
From keeprecipes.com
GLUTEN FREE PEANUT BUTTER CHOCOLATE PRETZEL PIE [VIDEO] | RECIPE …
From pinterest.com
GLUTEN FREE PEANUT BUTTER CHOCOLATE PIE RECIPE
From glutenfreeandmore.com
GLUTEN-FREE CHOCOLATE PIE - MEANINGFUL EATS
From meaningfuleats.com
INDULGENT GLUTEN FREE CHOCOLATE PUDDING | MUMMYPAGES.IE
From mummypages.ie
5 INGREDIENT PEANUT BUTTER PIE - GLUTEN-FREE BAKING
From glutenfreebaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love