Double Chocolate-Peanut Butter Pudding Pie

The recipe says it only takes 20 minutes to prep (and 3 hours start to finish), but it took me about 1 hour to prep. Once I had a bite the time was totally worth it - the pie is delicious!!! It's heaven for a chocolate lover! The picture isn't my best, but there is a thin Rice Chex crust layer at the bottom.

·3 cups Rice Chex, crushed
·5 TBS butter, melted

·12 oz semisweet chocolate chips
·1½ TBS unsweetened baking cocoa

·2 cups half-and-half

·⅓ cup sugar

·1 egg plus 2 egg yolks
·6 TBS whipping cream

·½ cup white vanilla baking chips

·¼ cup creamy peanut butter
·For garnish - 1 cup whipped cream and additional chocoalte shavings/chopped chocolate chips

In a 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. Heat oven to 350˚. Bake crust 20 minutes, or until well set. Sprinkle with one-third of chocolate chips, chopped.

Meanwhile, in large heatproof bowl, mix cocoa and remaining chocolate chips; reserve. In a 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 pour egg mixture into saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.

Wipe out saucepan. Add 6 TBS whipping cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1½ hours.

To serve, top servings of pie with whipped cream and chocolate shavings.

This recipe is adapted from Silvana Nardone in the Feb. 2011 issue of Everyday with Rachael Ray.