Makes 1-9″ Peanut Butter Pie
Make the Crispy Brown Rice Crust:
1.)In a medium saucepan combine the agave syrup, cane sugar, and water. Bring to a light-colored caramel. Take off heat then add the butter. Mix the caramel mixture into the Crispy Brown Rice. Move fast so the caramel does not set up.
2.)Press into a 9″ Pie Pan and set aside. Watch a video of how I made this crust.
Make the Milk Chocolate Ganache Layer:
3.)Melt the Milk Chocolate over a double boiler then add the peanut butter.Spread on top of the rice crispy crust and sprinkle with salted peanuts.Set aside for 20 minutes to harden or put in the refrigerator.
Make the Dark Chocolate Ganache Layer:
4.)In a medium sauce pan combine the heavy cream,agave syrup and bring to a boil. Pour on top of the dark chocolate and mix until combined.Add the butter and vanilla.Mix until smooth.Let harden for 30 minutes.
Make the Meringue Top:
5.)In a medium pot combine the sugar and water and cook until 234F. Brushing the sides often with water to prevent crystallization. Whip up the whites until medium peak. Add the sugar syrup in the whites.
6.)Spread on top of the dark ganache with a spoon then torch to get some color. Sprinkle with peanuts. Yummy. It’s ready to eat. :)