Best 2 Gluten Free Double Chocolate Peanut Butter Pudding Pie Recipes
Indulge in a symphony of flavors with our Gluten-Free Double Chocolate Peanut Butter Pudding Pie, a delectable treat that caters to various dietary needs without compromising on taste. This masterpiece starts with a flaky gluten-free pie crust, providing a sturdy base for layers of rich chocolate and creamy peanut butter pudding. The chocolate pudding, made with dark chocolate and cocoa powder, offers a deep and decadent flavor, while the peanut butter pudding adds a velvety smoothness and a touch of nutty goodness. A generous topping of whipped cream and grated chocolate adds the perfect finishing touch to this irresistible pie.
For those seeking a vegan alternative, we present our Vegan Double Chocolate Peanut Butter Pudding Pie, a plant-based rendition that delivers the same level of indulgence. This pie features a gluten-free and vegan crust, filled with a luscious chocolate pudding made with almond milk and coconut cream. The peanut butter pudding, also made with almond milk, provides a creamy and rich texture that complements the chocolate perfectly. A sprinkle of chopped peanuts adds an extra layer of crunch and flavor.
If you're short on time, our No-Bake Double Chocolate Peanut Butter Pudding Pie offers a quick and easy way to satisfy your cravings. This pie utilizes a store-bought gluten-free pie crust, filled with a no-bake chocolate pudding and a creamy peanut butter pudding. A topping of whipped cream and chopped peanuts completes this effortless yet delightful dessert.
Each recipe is carefully crafted to ensure a gluten-free and delicious experience, catering to those with celiac disease or gluten sensitivities. The detailed instructions and helpful tips guide you through the process, ensuring success in creating these delectable pies.
GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE
Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 6
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.
Nutrition Facts : Calories 920, Carbohydrate 86 g, Cholesterol 180 mg, Fat 9 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 65 g, TransFat 1 g
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.
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the ingredients combine smoothly and create a creamy texture.
- If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water.
- Be patient when making the pudding. It takes time for the mixture to thicken. Don't rush the process or you'll end up with a grainy pudding.
- If you're short on time, you can make the pudding ahead of time and store it in the refrigerator for up to 3 days.
- When you're ready to serve the pie, let it sit at room temperature for about 30 minutes before slicing. This will help the filling set and make it easier to slice.
Conclusion:
This gluten-free double chocolate peanut butter pudding pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy peanut butter filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a gluten-free dessert, give this pie a try. You won't be disappointed!
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