Peanut Butter & Chocolate Fudge Cream Pie

Time for pie!  Every once in a while it’s nice to have a piece of pie, splurge, indulge, and enjoy!

                         

                         


Single Prebaked Pie Crust:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup butter flavor shortening
3 Tbl ice water

Stir together flour, sugar, and salt.  Cut in the shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together.  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool completely.

Peanut Butter Cream Pie Filling:
1/2 cup chopped honey roasted peanuts
4 cups milk (whole is best)
5 Tbl corn starch
1/4 tsp salt
3/4 cup sugar
4 egg yolks
1/2 cup peanut butter (creamy or crunchy)
2 tsp vanilla

Sprinkle chopped nuts over bottom of crust.  Combine milk, cornstarch, salt, and sugar in saucepan over medium heat.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly until thick and smooth.  Remove from heat and stir in peanut butter, and vanilla.  Beat several times while cooling.  Pour into crust over chopped peanuts while slightly warm.  Cool in refrigerator until set, approx. 4 hours.

Chocolate Fudge Layer:
1 cup chocolate chips (semi-sweet, or dark)
3/4 cup heavy whipping cream

Place chocolate chips in glass bowl.  Heat cream in small saucepan, bring to boil.  Pour hot cream over chocolate, let sit a minute, then stir until chocolate melts and mixture is combined and smooth.  Set aside 2 Tbl of ganache for garnish.  Let remaining ganache cool slightly, then pour over the peanut butter cream filling and refrigerate until firm.

Whipped Cream Layer & Garnish:
1 cup heavy whipping cream
2 Tbl powdered sugar
1/2 tsp vanilla
reserved 2 Tbl ganache, softened (in microwave, not too hot)
1/4 cup chopped honey roasted peanuts

Whip cream in medium bowl to stiff peaks.  Fold in powdered sugar and vanilla.  Spread or pipe whipped cream on top of cold pie, sprinkle with chopped peanuts and drizzle with ganache.

One Year Ago Today:  Chewy Coconut Oatmeal Cookies Chewy Coconut Oatmeal Cookies

If you are interested in Demarle bakeware & kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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