Thursday, September 1, 2011

Black Bottom Buckeye Pie

Start with a baked 10" pie shell

Black bottom-

This is easy.  I am just doing a simple half-and-half and chocolate chip ganache for the bottom of my pie.  However, I do not use half-and-half, therefore I don't buy it.  Therefore, I don't have any.  So, I faked it with CarolynF's LC milk and a little butter.

2/3 cup LC milk
1 Tablespoon butter

Heat milk and butter over medium heat until just ready to boil.  Remove from heat and stir in chocolate chips until completely melted.  Allow to cool for about 10 minutes, then spread evenly over bottom of baked pie crust.  Refrigerate until well-chilled.

Peanut butter crumbles-

3/4 cup of some sort of granular or powdered sugar substitute (something with substance, SA or some blend of various SAs- I used a mix that Kevinpa developed, which does actually sweeten chocolate) 
1/2 cup creamy peanut butter

Place 1/2 cup of sweetener in bowl of food processor.  Drop spoonfuls of peanut butter over sweetener and lock processor lid.  Pulse several times, until sweetener and peanut butter are well-combined, but still appearing as small peanut butter cookie dough pellets.  Remove lid and sprinkle remaining sweetener over pellets and replace top.,  Process very briefly until pellets break up into much smaller pellets.

Sprinkle peanut butter crumbles evenly over the chilled chocolate layer.  Leave the last tablespoonful or so of crumbles in the processor if you wish to sprinkle them over the finished pie.

Puddin' layer-

This is just two (4-serving size) boxes of sugarfree instant vanilla pudding (I used the store brand), mixed with 3 cups of ice-cold LC milk.  You pour it evenly over the crumble layer, then sprinkle with reserved crumbles (if you saved them).  .

Either way, stick it in the fridge until tomorrow.  After it's thoroughly chilled and set, cut into small servings.  This is a rich pie!


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