Chocolate-Peanut Butter Pie

Name: Chocolate-Peanut Butter Pie
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 1 ⁄ 2 cups flour; 8 tbsp. unsalted butter, cubed; 1 tsp. kosher salt; 2 cups heavy cream; 2 tbsp. sugar; 4 tsp. vanilla extract; 3 ⁄ 4 cup smooth peanut butter; 8 oz. semisweet chocolate, chopped; 1 cup light brown sugar; 1 ⁄ 4 cup cornstarch; 4 egg yolks; 2 cups milk

Serves
serves 8

TODD COLEMAN

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.

Ingredients

1 ¹⁄₂ cups flour
8 tbsp. unsalted butter, cubed
1 tsp. kosher salt
2 cups heavy cream
2 tbsp. sugar
4 tsp. vanilla extract
³⁄₄ cup smooth peanut butter
8 oz. semisweet chocolate, chopped
1 cup light brown sugar
¹⁄₄ cup cornstarch
4 egg yolks
2 cups milk

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Instructions

Step 1

Heat oven to 425°. Pulse flour, 6 tbsp. butter, and 1⁄2 tsp. salt in a food processor into pea-size crumbles. Add 1⁄4 cup ice-cold water; pulse into a dough. Form into a disk; wrap in plastic wrap; chill for 1 hour. Roll dough 1⁄8" 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.

Step 2

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.

Heat oven to 425°. Pulse flour, 6 tbsp. butter, and 1⁄2 tsp. salt in a food processor into pea-size crumbles. Add 1⁄4 cup ice-cold water; pulse into a dough. Form into a disk; wrap in plastic wrap; chill for 1 hour. Roll dough 1⁄8" 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.