Happy Christmas Eve. Or is it Merry Christmas Eve? Either way, you get the point. Me, wishing little ol’ you, a very Happy/Merry Almost Holidays. I’m excited for Christmas tomorrow, mainly because it will be a day when I am required to do absolutely nada. After a whirlwind month of parties, happy hours, cocktails, desserts, hockey games, and so many other things shoved into each and every day, I am ready for a day off. I’ve had fun, but now I’m ready to kick back in front of The Yule Log, open a few presents, eat some ham and “Squidgy Potatoes” for Christmas dinner, after eating an over-the-top decadent breakfast of Creme Brûlée French Toast. That’s right. I’m having Creme Brûlée French Toast for Christmas breakfast. My mom is making it as a belated Happy Birthday present. My mom is awesome. The only thing better than creme brûlée for breakfast is pie. Chocolate pie, with a hint of peanut butter, poured into a crust made out of crushed Chex Mix and melted butter. What a memorable Christmas morning would that be? Throw some bacon on the side and we’re talking perfection.
Ingredients:
Crust:
- 2 (8.75-oz)Bags Chex Mix Traditional Snack Mix
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Teaspoon Ground Cinnamon
- 1 1/4 Cups Unsalted Butter, Melted
- 2 (9-inch) Disposable Aluminum Pie Plates
Filling:
- 2 Cups Heavy Whipping Cream
- 1 Tablespoon Vanilla
- 1/8 Teaspoon Instant Espresso
- 1 (17.6-oz) Trader Joe’s Pound Plus Dark Chocolate Bar, Roughly Chopped
- 1 Cup Peanut Butter
- Powdered Sugar for Dusting
Directions:
- Preheat oven to 350 degrees.
- Pulverize the Chex Mix in a food processor. You may have to do this in several small batches. Dump the Chex Mix crumbs into a large mixing bowl.
- Add brown sugar and cinnamon to the mixture, and mix to combine with a fork.
- Pour in the melted butter, and mix well.
- Divide the mixture between the two aluminum pie plates and use your hands to press the crumbs into a crust.
- Bake each crust for 10 minutes, or until lightly browned.
- Place the chopped chocolate and peanut butter in a large heatproof bowl; set aside
- Over medium heat, combine the cream, vanilla, and instant espresso. Bring to a simmer and then pour the hot mixture over the bowl of chocolate and peanut butter. Mix until all of the chocolate is melted.
- Divide the filling between the two pie crusts.
- Refrigerate for at least 8 hours before serving.
- Dust with powdered sugar before serving.
Suggestions:
- Use a sifter or fine mesh strainer to sift the powdered sugar over the top of the pie before serving.
- Do not use natural peanut butter in this recipe, because of its higher oil content.
- Substitute Milk Chocolate or Semi-Sweet Chocolate for a richer and sweeter pie.
Improvements:
- Use chunky peanut butter in place of creamy peanut butter.
- Replace the Chex Mix Traditional Snack Mix with Chex Mix Bold Party Blend.
RECIPE ADAPTED FROM: Muddy Buddy Pie from The Crepes of Wrath
