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).
- Preheat oven 400 degrees F.
- Grease 9 inch tart pan with 1 Tbsp margarine.
- Prepare crust by melting the remaining 4 Tbsp margarine in a small microwave safe dish.
- 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.
- Press tart dough into 9” tart pan completely covering bottom and sides evenly.
- Bake for about 12 minutes until puffed and golden brown, remove from oven.
- Microwave peanut butter until almost liquid about 30 seconds, mix together with powdered sugar and spread evenly over crust, sprinkle with peanut pieces.
- 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.
- 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.
