Ingredients: |
Ingredients: 2½ cups whole milk
½ cup heavy cream
4-oz. unsweetened chocolate, finely chopped
1 cup granulated sugar
⅓ cup cornstarch
1 tsp. instant espresso powder, optional
5 large eggs yolks
2 T. butter, at room temperature
2 tsp. vanilla extract
Whipped Peanut Butter Cream:
½ cup smooth peanut butter
2 T. granulated sugar
½ cup heavy cream
½ tsp. vanilla extract
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Directions: |
Directions:Make a 9-inch Graham Cracker Crust or a Chocolate Cookie Pie Crust.
Make the Filling: In a medium saucepan heat the milk, cream and chocolate over the medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gentle simmer. Meanwhile, whisk the sugar, cornstarch and espresso powder, if using together in a medium heatproof bowl. Whisk in the egg yolks until well combined. When the chocolate mixture has come to a simmer pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, whisking constantly, until it gets very thick and comes to a first boil (a single large bubble comes up to the surface in the center of the pudding), 3-4 minutes. Remove the pan from the heat. Stir in the butter and vanilla until well combined with a silicone spatula. Strain the warm pudding into the cooled pie crust and cover with plastic wrap pressed directly against the surface of the pudding.
Peanut Butter Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy 2-3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Add the vanilla and mix to combine.
Dollop the peanut butter cream on top of the cooled pie and swirl it around. |
This recipe for Chocolate Cream Pie with Whipped Peanut Butter Cream is from