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Chocolate-Peanut Butter Cream Pie




Source of Recipe


Corner Sweet Shoppe


Recipe Introduction


Prep Time: 1 hrs
Cook Time: 20 min
Makes: 8 servings



List of Ingredients




• 1 cup White Lily® All Purpose Flour
• 1/4 cup packed brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/3 cup Crisco® All-Vegetable Shortening
• 3 tablespoons cold water
Filling
• 2 tablespoons White Lily® All Purpose Flour
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 3 egg yolks, lightly beaten
• 1 cup Jif® Creamy Peanut Butter
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet baking chocolate cut in small pieces
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 cup chopped dry roasted peanuts


Recipe



1. Heat oven to 450 degrees.
2. To make the crust: Combine flour, brown sugar, cocoa, and salt.
Work all-vegetable shortening into flour mixture with a pastry
cutter, two knives, or your fingertips until mixture resembles coarse
crumbs. Add water one tablespoon at a time. Toss with fork. Repeat
just until mixture is moistened and you can form it into a ball. The
dough should hold together when picked up and pressed, and should not
crack. Flatten ball and chill 30 minutes.
3. Roll dough out on lightly floured surface to a 12 inch diameter
circle. Place in 9 inch pie plate. Trim excess pastry from edges.
Fold edges under. Pinch between thumb and forefinger to shape. Prick
bottom and sides with a fork. Bake 8 to 10 minutes.
4. To make the filling: Combine the flour, sugar, cornstarch, and
salt in a heavy saucepan. Gradually stir in milk. Cook over medium
heat, stirring constantly, for 5 minutes, or until thickened.
5. Gradually stir about one-fourth of hot mixture into beaten egg
yolks. Add the egg yolk mixture back into the saucepan and cook
stirring constantly, until mixture thickens. Stir in peanut butter
and vanilla until melted. Remove from heat.
6. Stir in chocolate pieces into mixture, leaving some chunks
unmelted. Pour hot mixture into baked Chocolate Crust. Let stand for
1 minute, then swirl melted chocolate chunks using knife. Cool
completely.
7. Whip heavy cream and powdered sugar until it forms soft peaks.
Spread whipped cream over the top of pie, and garnish with chopped
peanuts. Store in refrigerator.