Pudding is one of my all-time favorite desserts. Especially chocolate pudding. I also love avocados. So when I saw a recipe for Chocolate Avocado Pudding on A Cedar Spoon, I knew I had to try it. My wife wasn’t impressed with the idea, but I figured that was okay. It meant more for me!
Unfortunately, I wasn’t a big fan of the result from the A Cedar Spoon recipe. The addition of the corn starch thickened it up too much and when it cooled, it was the consistency of cake frosting. That said, the next time I make a cake, I’m definately using that recipe to make my own chocolate frosting instead of simply buying a canister of butter-cream.
But I was hooked on the idea. I tried it again. This time I a version from Fearless Homemaker. No corn-starch. The consistency was a lot better, but the ratio of the ingredients was slightly off. Too much unsweetened cocoa powder made it slightly bitter.
Not deterred, I combined the recipes. The third time was definitely the charm. I finally had my decadent chocolate pudding that used a creamy avocado base.
This is a great use for avocados that have become over-ripe. Over-ripe avocados are softer and creamer. That makes them great for guacamole, but over-ripe ones tend to darken and have blemishes in the flesh. If you don’t mind a little brown instead of just rich grean in your guac, then chow down. If that avocado mash needs to be picture perfect, then you are better off using those fruits for something where the flesh will get mixed in with other dark ingredients, such as this chocolate avocado pudding.
In celebration of this national holiday, I will ask you a question. “What came first the Pi or the Pie?”
Both have been celebrated throughout world history. I personally thought that Pi would be older than pie because it has occurred naturally in nature for millions of years.
Well, I guessed wrong. The first pie was believed to be made back in 9500 B.C. during the New Stone Age. The first pies were more of a galattes style with a treat inside. I looked up Pi next. It is believed by many Egyptologists that Pi was first used by the early Egyptians back in 2589 to 2566 B.C. to build pyramids. Even though it appears that these early Egyptians may have calculated pi, the first time a symbol for Pi was used dates back to a clay tablet dated back to 1900-1600 B.C. So now we all know that pies have been around in history a lot longer than Pi. (Thank you Wikipedia!)
That made me hungry!
In honor of pi day, I am going to share a long time family favorite pie. I must say if you are a peanut butter lover, you are in for a special treat! I don’t know about your house, but a jar of peanut butter just doesn’t last very long in mine. Peanut butter is spread on gluten free toast, fruit, pancakes, put into smoothies, and yes….eaten on a spoon straight out of the jar. Sigh!
Creamy, crunchy, it doesn’t matter.
When I first started making this pie years ago, our family was still able to eat gluten. I found the recipe in an old cookbook, Mrs. Fields I love Chocolate. And yes, this is going to make me sound old… but this is way back before we had access to the internet to find recipes :-) .
I adapted this recipe, completely changing the crust from the original chocolate rice krispie crust to an oreo crust. To make it gluten free, I decided to use some stale broken Kinitoos oreos from the back of my pantry and combined them with almond meal to add a little more protein to the pie. If you want to read more about my pantry cleaning blitz, check out this recipe for Clean Your Pantry Cookies.
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Gluten Free Peanut Butter Pie with Oreo and Almond Crust
12 smashed up KinniToos Chocolate Sandwich Cookies
4 Tablespoons of melted butter
1 cup of almond flour
For the Pie
8 ounces of soft light cream cheese
14 ounce can of condensed milk
¾ cup of creamy peanut butter
2 teaspoons of vanilla
1 cup heavy cream
For the topping
½ cup chocolate and/or peanut butter chips
To Make The Crust
Mix smashed oreos, almond meal, and melted butter together in a small bowl.
Grease a cake pan. (I used a coconut oil spray)
Pour cookie mix into the pan and spread it around the pan.
With your fingers, press the mix down to flatten the crust. Push loose cookie mix up the sides and press down to flatten. Continue until the walls and bottom of the cake pan have a thin crust layer.
To Make The Pie
In a large bowl, beat the cream cheese until it is fluffy.
Add in the peanut butter, condensed milk, and vanilla. Beat for 2 minutes.
In a medium sized bowl, use your mixer to whip the heavy cream until if forms soft peaks.
Gently fold the whipped cream into the cream cheese and peanut butter mixture.
Pour on top of the crust.
Use a spoon to push the filling around to cover the crust.
Refrigerate for 2 hours.
Top with chips.
Here is what the smashed oreo and almond crust looked after shaping.
About The Author – Sandi Gaertner:
Sandi Gaertner is the owner of the blog, Fearless Dining. Her family began their gluten-free journey five years ago when first her husband and later the rest of the family discovered that they were gluten intolerant. She started her blog because she grew tired of getting sick or “glutened” when dining out. Cross contamination is a huge factor when dining out; and it is important to know how the restaurants handle gluten free orders in their kitchens. Fearless Dining has a database of 600 Bay Area restaurant’s safe gluten handling procedures. It also features restaurant interviews, features special recipes from chefs, and has gluten free product reviews. Sandi hopes to both expand her database to other cities, and to create an app out of her database in order to make the information easier to access via your phone.
Below the collage are links to all of the blogs that participated in our
This post is part of a blog swap where a group of bloggers exchange posts revolving around a topic. For more information, please see: http://www.ifyoucanread.com/food-blog-swap-meet/. The theme for February is Valentine’s Day, a theme that I’ve had lots of fun with!
I’m Anyonita from Anyonita Nibbles and I’m happy to be here on If You Can Read sharing a recipe with you all! Regular readers to my blog know that I’ve been churning out Valentine’s recipes since January. I love baking for Valentine’s Day. I’m a bit of a helpless romantic and the idea of winning someone over with food is right up my alley.
For this Food Blog Swap Meet, I wanted to share something really creative and fun! The fact that I got to give my oven a break was nice, too! When I was pregnant, I was a big milkshake drinker. I probably had two or three milkshakes a day most day. Since Valentine’s is all about love and since my son is one of the loves of my life (big awwwwwwww, right?) I thought it’d be nice to make a milkshake! But not any milkshake. A banana red velvet cake shake with whipped cream studded with heart sprinkles.
Have a recipe you'd like to share? Go to my guest post policy for more details and a form. All you need is your recipe and a photo of it. If I pick it for my upcoming cookbook, you will receive a free copy.