Gluten-Free Double Chocolate Peanut Butter Pudding Pie

Ingredients

• 12 oz milk chocolate shavings plus more for chocolate shavings chopped
• 5 tablespoons butter melted
• 3 cups corn flakes/bran flakes crushed finely
• 0.3 cup creamy peanut butter 
• 1  egg yolk 
• 2 cups half and half 
• 0.5 cup vanilla extract white
• 0.3 cup sugar 
• 1.5 tablespoons cocoa powder unsweetened sifted
• 6 tablespoons whipping cream 

Equipment

• bowl
• sauce pan
• oven
• whisk
• sieve
• pie form

Directions

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.
2. Heat oven to 350F.
3. Bake crust 15 minutes.
4. Sprinkle with one-third of the chopped chocolate.
5. 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.
6. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened.
7. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth.
8. Pour into crust; refrigerate 30 minutes.
9. Wipe out saucepan.
10. Add 6 tablespoons cream.
11. Heat to boiling over medium-high heat.
12. Place vanilla baking chips and peanut butter in medium heatproof bowl.
13. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth.
14. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
15. To serve, top servings of pie with whipped cream and chocolate shavings.