Double Chocolate Peanut Butter Pudding Pie

Ingredients:

3 cups Chocolate Chex cereal, finely crushed
5 tablespoons butter, melted
12 oz semisweet baking chocolate, chopped,
1 1/2 tablespoons unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg plus 2 egg yolks
6 tablespoons whipping cream, plus another 1 cup whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

Directions:

In 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 degrees. Bake crust 15 minutes. 

Sprinkle with one-third of the chopped chocolate.

Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy 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 stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened.

Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.

Wipe out saucepan. Add 6 tablespoons 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 1 1/2 hours.

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

Source: bettycrocker.com