Satisfy your pie craving with this decadent gluten-free peanut butter custard pie recipe. All you need are some mixing bowls, a pie plate, and your sweet tooth!
Preparation time: 25 minutes
Baking time: 10 minutes, plus refrigeration time
Yield: 8 servings
Nonstick cooking spray
7.2-ounce box shortbread cookies
1/4 cup plus 1/2 cup creamy peanut butter
2 tablespoons plus 2-1/4 teaspoons cornstarch
1-1/2 cups water
14-ounce can sweetened condensed milk
3 egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla
1/2 of 11.75-ounce jar hot fudge sauce
Preheat the oven to 375 degrees F. Spray an 8-inch pie plate with cooking spray.
Break the cookies in a plastic self-seal bag. Use a rolling pin to crush the cookies until they're finely ground. Transfer the cookies to a medium bowl.
Add 1/4 cup of peanut butter. Using a rubber spatula, mix the cookies and peanut butter until they're thoroughly blended.
Press the mixture onto the bottom and up sides of the prepared pie plate. The mixture will be sticky. Use the back of a wet spoon to help spread the crust, or dip your fingers in confectioners' sugar to spread the crust with your hands.
Bake the crust for 10 minutes. Remove the crust from the oven and cool completely.
In a large mixing bowl, whisk all the cornstarch into the water until it dissolves.
Stir in the condensed milk and egg yolks.
Add the remaining 1/2 cup of peanut butter, and use the mixer to whip the ingredients on low speed for 45 seconds.
Pour the mixture into a medium saucepan. Bring the mixture to a boil, stirring constantly with a whisk. Lower the heat to medium-high and continue cooking and stirring the mixture until it has thickened. Remove the mixture from the heat.
Stir in the butter and vanilla.
Cool the filling slightly before pouring it into the pie crust.
Warm the jar of hot fudge topping in the microwave (remove the lid first). Pour 1/2 of the jar onto the top of the pie and smooth it evenly over the top with the back of a spoon.
When the pie filling and topping are completely cooled, cover the pie and chill it for at least 4 hours.
Per serving: Calories 605; Fat 33g (Saturated 13g); Cholesterol 48mg; Sodium 214mg; Carbohydrate 97g (Dietary Fiber 3g); Protein 14g.