Chocolate and Peanut Butter Pie

Chocolate Peanut Butter Pie                                      Serves 22

Chocolate, Peanut Butter, like a peanut butter cup.  If you love chocolate and peanut butter you will love this.  A thin slice is a bit of heaven.

From "The Gluten-Free Hassle-Free Cookbook" by Marlisa Brown to be released in March 2015

Crust

¾ cup almond meal

¾ cup gluten-free all-purpose flour

½ tsp xanthan gum

¼ tsp gluten-free baking powder

¼ tsp salt

½ cup granulated sugar

4 + 1 Tbsp light margarine

9 inch tart pan

3-4 Tbsp ice water

 

Filling

1½ cups of peanut butter

1/3 cup powdered sugar

¼ cup coarsely chopped peanuts

2 tsp olive oil

11½ oz bag of gluten-free milk chocolate chips (can be a combo of milk and dark chocolate chips).

  1. Preheat oven 400 degrees F.
  2. Grease 9 inch tart pan with 1 Tbsp margarine.
  3. Prepare crust by melting the remaining 4 Tbsp margarine in a small microwave safe dish.
  4. Mix together all dry ingredients from crust then incorporate melted margarine slowly add enough ice water until ingredients are moist enough to form together into a ball.  Dough       should not be too wet will only stick together if pressed together not wetter than that.
  5. Press tart dough into 9” tart pan completely covering bottom and sides evenly.
  6. Bake for about 12 minutes until puffed and golden brown, remove from oven.
  7. Microwave peanut butter until almost liquid about 30 seconds, mix together with powdered sugar and spread evenly over crust, sprinkle with peanut pieces.
  8. In a microwave safe bowl place oil and chocolate chips, microwave on high for 1 minute. Then stir until well melted and creamy with no solid pieces.  Spread chocolate over the      top of the peanut butter evenly.
  9. Chill tart until set about 15 minutes, then leave at room temperature until solid and remove from pan.  Just a very thin slice is a rich substantial treat.

Nutritional Information: 264 calories, 6.3 grams protein, 25.6 grams carbohydrates, 17.2 grams fat, 4.9 milligrams cholesterol, 150 milligrams sodium, 2.6 grams fiber, 48 milligrams calcium, <1 milligram iron

Tip:  You can use ground gluten-free; cereal, graham cracker crumbs and ground nuts in place of the almond meal and gluten-free flour blend.  An oversized spatula makes it easier to remove bottom of tart pan without disrupting tart.  Even better 2nd day when the flavors marry.

**Allergy Information:  GF, EF, FF, SFF, V.  Double check the flour blend for eggs.

 FODMAP:  To make lower in FODMAPs, use semi sweet chocolate instead of milk and use walnut meal in place of the almond meal.

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