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!
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
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.
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.
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!
Printer Friendly: Chocolate-Peanut Butter Pie
Peace and Literature Rocks,
Recipe also on Linky Party below: