Makes one 9 Difficulty
For crust: 1-1/2 cups hard gf cookies, crumbled 1/4 cup sugar 1/2 cup butter, melted
For frosting: 2 egg yolks 3/4 cup powdered sugar 1/4 teaspoon salt 1/2 cup butter, softened 1-1/2 teaspoons vanilla
For pie: 11 ounces semisweet gf chocoate, chopped into pieces 1 cup heavy cream 3 Tablespoons unsalted butter 1/2 cup creamy gf peanut butter (we used Jiff) 1/2 cup buttercream frosting
For crust: Preheat oven to 350 degrees F.
In a medium bowl combine all ingredients. Place mixture into a 9" pie plate and press mixture against bottom and sides of unbuttered dish.
Bake for 15 minutes or until lightly browned. Let cool.
For frosting: In a medium bowl combine egg yolks, powdered sugar and salt; beat until mixture is pale and thick. Add 4 tablespoons butter and beat until smooth. Add vanilla and remaining butter a little at a time, beating until smooth after each addition. Cover and refrigerate until needed.
For pie: Prepare crust and set aside.
In a double boiler heat chocolate and cream over simmering water, until chocolate melts. Remove from heat and add butter, stirring until well blended.
Pour a 1/4" layer of chocolate mixture into pie crust and refrigerate until chocolate hardens.
In a medium bowl, combine peanut butter and butter cream frosting. Pour into pie crust; smoothing top. Refrigerate for 1 hour.
Add remaining chocolate mixture in an even layer and refrigerate until chilled through and hardened.
We used our own crumbled biscotti, but you can also use ’Pamela’s gf shortbread cookies’.