CHOCOLATE PEANUT BUTTER CREAM PIE

By gaster16

Ingredients

• Crust:
• 1-1/2 cups graham cracker crumbs
• 1/2 cup finely ground salted roasted peanuts
• 6 tablespoons unsalted butter melted
• 2 tablespoons sugar
• Filling:
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 2 cups whole milk
• 3 egg yolks
• 2 tablespoons unsalted butter
• 2 oz. unsweetened chocolate coarsely chopped
• 1/2 cup smooth peanut butter
• 1 teaspoons vanilla extract
• Topping:
• 1 cup whipping cream
• 4 teaspoons sugar
• 1/2 teaspoons vanilla extract

Preparation

Step 1

Heat oven to 350 degrees. In medium bowl, stir together all crust ingredients unti crumbs are evenly moistened. Press into bottom and up sides of 9” pie pan, taking care not to make edges too thick. Bake 8-10 minutes or until set and edges are lightly browned. Cool on wire rack.

In medium saucepan, whisk together 12/3 cup sugar and cornstarch. Whisk in milk unti 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. Stir in 2 tablespoons butter and chocolate until smooth. Stir in peanut butter and 1 teaspoons vanilla until smooth. Cool 20 minutes, stirring occasionally.

Pour filling into crust, refrigerate until set, at least 3 hours.

In medium bowl beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spread topping over pie. Refrigerate up to 2 hours before serving. Store in refrigerator.