Peanut Butter–Chocolate Pie recipe

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The peanut butter filling was crumbly and smooth at the same time, with a chocolate shell that was velvety and sensitive in the manner that only mass-produced milk chocolate can be.

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Ingredients

1. CRUST

1 cup all-purpose flour (about 4 1/4 ounces)
3/4 cup Dutch-process cocoa powder
3/4 cup granulated sugar

1 1/2 teaspoons cornstarch
1 1/2 teaspoons kosher salt
3/4 cup unsalted butter (6 ounces), divided

2. FILLING

1/2 cup packed light brown sugar
1/4 cup cornstarch
1 teaspoon kosher salt
5 large egg yolks
2 cups whole milk
1/2 cup smooth peanut butter
2 teaspoons vanilla extract

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3. GANACHE

2 ounces milk chocolate,
finely chopped
1/4 cup heavy cream

Directions

1. To make the crust, follow these instructions: Preheat oven to 325 degrees Fahrenheit. In a large mixing basin, whisk together flour, cocoa, granulated sugar, cornstarch, and kosher salt.

2. Using parchment paper, line a baking sheet with the flour mixture. Bake for 20 minutes, stirring once after 10 minutes, in a preheated oven until aromatic and dried out.

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3. In a food processor, pulse the cooled crumbs until they are finely crushed. In a heatproof basin, melt the remaining 3 tablespoons butter.

To make the filling, follow these steps: In a medium saucepan, mix together brown sugar, cornstarch, and kosher salt.

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