CHOCOLATE PEANUT BUTTER SWIRL PIE

By gaster16

Ingredients

• Chocolate Pastry:
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2-1/2 cups milk
• 3 egg yolks
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 1/2 cup semi-sweet chocolate morsels
• Chocolate pastry shell
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• 2 tablespoons dry-roasted peanuts, coarsely chopped
• 1 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 2 tablespoons cocoa
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3-4 tablespoons cold water

Preparation

Step 1

Combine first 4 ingredient in a heavy saucepan. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Beat egg yolks. Gradually stir 1/4 of hot mixture into yolks, add to remaining hot mixture, stirring constantly. Cook, stirring constantly until mixture thickens. Remove from heat, and add peanut butter and vanilla, stir until peanut butter melts. Stir in semi-sweet chocolate morsels until distributed but not melted. Pour mixture into chocolate pastry shell, Let stand 3 minutes gently swirl with a knife. Beat whipping cream until foamy, gradually add powdered sugar, beating until soft peaks form. Pipe whipping cream around edge of pie, sprinkle with peanuts.

Chocolate Pastry Shell:

Combine first 4 ingredients, cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface, stir with a fork until all dry ingredients are moistened. Shape into a ball, chill 30 minutes. Roll our pastry to 1/8" thickness on a lightly floured surface. Place in a 9" pie plate, trim off excess pastry from edges and flute. Prick bottom and sides of pastry with a fork, bake at 450 degrees for 8 minutes or until browned. Set aside to cool.