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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
CRUST
1 1/2 cups graham cracker crumbs
1/2 cup salted roasted peanuts, finely ground
6 tablespoons unsalted butter, melted
2 tablespoons sugar
FILLING
2/3 cup sugar
2 tablespoons cornstarch
2 cups whole milk
3 egg yolks
2 oz. unsweetened chocolate, chopped
2 tablespoons unsalted butter
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
TOPPING
1 cup heavy whipping cream
4 teaspoons sugar
1/2 teaspoon vanilla extract
1. Heat oven to 350. Combine crust ingredients in medium bowl until moistened. Press into bottom and up sides of 9-inch pie pan, taking care not to make edges too thick. Bake 8 to 10 minutes or until set and edges are lightly browned. Cool on wire rack.
2. Whisk 2/3 cup sugar and cornstarch in medium saucepan; whisk in milk until smooth. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes or until thickened, whisking constantly; remove from heat.
3. Whisk in chocolate and 2 tablespoons butter until melted. Whisk in peanut butter and 1 teaspoon vanilla until smooth. Cool 20 minutes, stirring occasionally; pour into crust. Refrigerate 3 hours or until set.
4. Beat topping ingredients in medium bowl at medium-high speed until firm but not stiff peaks form; spread over filling. Refrigerate up to 2 hours before serving. Store in refrigerator.
8 servings
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Chocolate-Peanut Butter Cream Pie
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
CRUST
1 1/2 cups graham cracker crumbs
1/2 cup salted roasted peanuts, finely ground
6 tablespoons unsalted butter, melted
2 tablespoons sugar
FILLING
2/3 cup sugar
2 tablespoons cornstarch
2 cups whole milk
3 egg yolks
2 oz. unsweetened chocolate, chopped
2 tablespoons unsalted butter
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
TOPPING
1 cup heavy whipping cream
4 teaspoons sugar
1/2 teaspoon vanilla extract
1. Heat oven to 350. Combine crust ingredients in medium bowl until moistened. Press into bottom and up sides of 9-inch pie pan, taking care not to make edges too thick. Bake 8 to 10 minutes or until set and edges are lightly browned. Cool on wire rack.
2. Whisk 2/3 cup sugar and cornstarch in medium saucepan; whisk in milk until smooth. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes or until thickened, whisking constantly; remove from heat.
3. Whisk in chocolate and 2 tablespoons butter until melted. Whisk in peanut butter and 1 teaspoon vanilla until smooth. Cool 20 minutes, stirring occasionally; pour into crust. Refrigerate 3 hours or until set.
4. Beat topping ingredients in medium bowl at medium-high speed until firm but not stiff peaks form; spread over filling. Refrigerate up to 2 hours before serving. Store in refrigerator.
8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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