Yummy Gluten Free Recipe for my friend, Diane!

Double Chocolate-Peanut Butter Pudding Pie

 

Prep Time:20 min Start to Finish:3 hr Makes: 8 servings

3	cups Chocolate Chex® cereal, finely crushed
5	tablespoons butter, melted
12	oz semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2	tablespoons unsweetened baking cocoa, sifted
2	cups half-and-half
1/3	cup sugar
1	egg plus 2 egg yolks
6	tablespoons whipping cream, plus 1 cup whipping cream, whipped
1/2	cup white vanilla baking chips
1/4	cup creamy peanut butter

1.	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.
2.	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 pour egg mixture into 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.
3.	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.
4.	To serve, top servings of pie with whipped cream and chocolate shavings.

1 Serving: Calories 920 (Calories from Fat 530); Total Fat 59g (Saturated Fat 34g, Trans Fat 1g); Cholesterol 180mg; Sodium 380mg; Total Carbohydrate 86g (Dietary Fiber 4g, Sugars 65g); Protein 13g % Daily Value*: Vitamin A 25%; Vitamin C 4%; Calcium 25%; Iron 45% Exchanges: 1 Starch; 4 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1 High-Fat Meat; 9 1/2 Fat Carbohydrate Choices: 6 MyPyramid Servings: 3 tsp Fats & Oils, 1 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.