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Makes one 9 Difficulty
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Ingredients
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
Directions
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.
Tips
We used our own crumbled biscotti, but you can also use ’Pamela’s gf shortbread cookies’.
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