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Chocolate-Peanut Butter Pie

Source of Recipe

Saveur


Recipe Introduction

"Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley’s Corner Cafe in Topeka, Kansas. This recipe first appeared in our Jan/Feb 2013 issue along with Kerri Conan’s article Bradley’s Corner Cafe."

Recipe Link: https://tinyurl.com/yf892d62

List of Ingredients

â—¦ 1 ½ cups flour
â—¦ 8 tablespoons unsalted butter, cubed
â—¦ 1 teaspoon kosher salt
â—¦ 2 cups heavy cream
â—¦ 2 tablespoons sugar
â—¦ 4 teaspoons vanilla extract
â—¦ ¾ cup smooth peanut butter
â—¦ 8 ounces semisweet chocolate, chopped
â—¦ 1 cup light brown sugar
â—¦ ¼ cup cornstarch
â—¦ 4 egg yolks
â—¦ 2 cups milk


Recipe

Heat oven to 425° F.

Pulse flour, 6 tablespoons butter, and ½ teaspoon salt in a food processor into pea-size crumbles. Add ¼ cup ice-cold water; pulse into a dough. Form into a disk; wrap in plastic wrap; chill for 1 hour. Roll dough â…›-inch thick on a floured surface. Transfer to a 9-inch pie plate, trim edges, prick with a fork. Cover with parchment; fill with dried beans. Bake for 20 minutes. Remove paper and beans; bake until golden brown, 10 to 12 minutes. Let cool.

Whisk together cream, sugar, and 1 teaspoon vanilla to stiff peaks; set aside. Place peanut butter and chocolate in separate bowls. In a 4-quart saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and milk. Bring to a simmer over medium heat; cook until custard thickens, 2 to 3 minutes.

Remove from heat; whisk in remaining butter and vanilla. Strain through a sieve, and divide custard evenly between peanut butter and chocolate; whisk until smooth. Fold half of the whipped cream into the peanut butter, and spread evenly in pie crust; chill 20 minutes.

Spread chocolate over top; chill until set, at least 45 minutes. Spread remaining whipped cream over pie.


Serves 8