Chocolate-Peanut Butter Pie

Chocolate-Peanut Butter Pie

Chocolate-Peanut Butter Pie

You make one pretty pie and suddenly you think you are ready to open your own pie shop.  Maybe, this is a hyperbole, yes…hyperbole, meaning: an extravagant exaggeration and over statement…can you tell I was hanging out in 7th grade Language class!  I think I was more interested in the subject than the kids in the classroom.  The teacher was talking and I was staring at her like she was the second coming.  (that’s a simile)

Alright, enough about the language lesson….We all know I really should just concentrate on the pie…especially since my last attempt, although pretty, was more a soup than a pie.  I haven’t given up, I want it pretty AND tasty.

I found this lovely recipe in one of my favorite issues of Saveur Magazine.  No. 153.  Their recipe was inspired from Bradley’s Corner Café in Topeka, Kansas.  Chocolate-Peanut Butter Pie sounded like a win-win situation in my book!

can you tell madness is happening???? OMG

can you tell madness is happening???? OMG

Ingredients:

1 ½ cups flour

8 tablespoons unsalted butter, cubed

1 teaspoon kosher salt

2 cups heavy cream

2 tablespoons sugar

4 teaspoons vanilla

¾ cup smooth peanut butter

8 –ounces semisweet chocolate, chopped

1 cup light brown sugar

¼ cup cornstarch

4 egg yolks

2 cups milk

How to:

Heat oven to 425 degrees F.  Pulse flour, 6 tbsp. butter, and ½ tsp. 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 ⅛” thick on a floured surface.  Transfer to a 9″ 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, 10–12 minutes.  Let cool.

Pie dough, try to contain your excitement!

pie dough, try to contain your excitement!

trying to keep it pretty

trying to keep it pretty

I like to use my pie weight but beans work just fine

I like to use my pie weight but dry beans work just fine

Whisk together cream, sugar, and 1 tsp. vanilla to stiff peaks; set aside.  Place peanut butter and chocolate in separate bowls.  In a 4-qt. saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and milk.  Bring to a simmer over medium heat; cook until custard thickens, 2–3 minutes.  Remove from heat; whisk in remaining butter and vanilla.  Strain through a sieve, and divide custard evenly between peanut butter and chocolate; whisk each until smooth.  Fold half 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.

nice thick custard

nice thick custard

the peanut butter layer

the peanut butter layer

then the chocolate layer

then the chocolate layer

and finally the whipped cream...and of course a little more chocolate for decorations!

and finally the whipped cream…and of course a little more chocolate for decoration!

This is a very very dangerous pie.  It tastes out of this world!  If you like chocolate and peanut butter you are in for a treat.  I love how the chocolate layer gets a thick and rich texture once it sets.  OH MY WORD!  This is a pie you want to bring to a dinner party and look like a super baker!  I recommend sharing unless you have plans on spending the next 3 days on your treadmill!

go ahead dig in...you deserve it!

go ahead dig in…you deserve it!

Printer Friendly: Chocolate-Peanut Butter Pie

Peace and Literature Rocks,

Isabelle

Recipe also on Linky Party below:

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