0.0 – 0 reviews • High Fiber
| Level: |
Intermediate |
| Total: |
4 hr |
| Active: |
1 hr |
| Yield: |
4 servings |
Ingredients
- 6 ounces unsalted butter, melted
- 2 cups cocoa-flavored puffed cereal, such as Cocoa Puffs, crushed
- 8 chocolate wafers, crushed
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- 1 cup crema
- 3/4 cup peanut butter
- 1/2 cup powdered sugar
- 8 ounces cream cheese
- 8 ounces mascarpone
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 to 1/2 cup half-and-half
- 1 teaspoon vanilla extract
Instructions
- For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool.
- For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended.
- For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer.
- For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form.
- To assemble the pie: Layer the cooled crust with chocolate ganache and freeze.
- Add the peanut butter filling; freeze again.
- Add the whipped topping; freeze a third time.
- Remove the springform ring and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1936 |
| Total Fat |
165 g |
| Saturated Fat |
88 g |
| Carbohydrates |
108 g |
| Dietary Fiber |
7 g |
| Sugar |
83 g |
| Protein |
26 g |
| Cholesterol |
377 mg |
| Sodium |
675 mg |