About
Decadence with a smidge of playfulness... that is what you get to experience with every bite of this Rich Peanut Butter Pie. A cocoa-infused crust holds all that creamy, peanut butter filling, with a topping of milk chocolate ganache crowned over a layer of fresh honey-roasted peanuts and flaky sea salt for pure pie perfection! Rich Peanut Butter Pie is an intriguing addition to your "pie chart" that every peanut butter-lover will go nuts for! Rich, decadent, playful, and yet oh-so elegant!
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 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, divided
- For the filling:
- 1/2 cup light brown sugar, packed
- 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
- For the ganache:
- 2 ounces milk chocolate, finely chopped
- 1/4 cup heavy cream
- 1/4 cup honey roasted peanut, roughly chopped
- 1/4 teaspoon flaky sea salt
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Line an 18x26-inch baking sheet with parchment paper.
Step 3 -In a large bowl, add the flour, the cocoa powder, the granulated sugar, 1 1/2 teaspoons of the cornstarch, and 1 1/2 teaspoons of the salt and whisk to combine.
Step 4 -In a microwave-safe bowl, add 1/2 cup plus 1 tablespoon of the butter and melt in the microwave on high power.
Step 5 -Add the melted butter to the flour mixture and stir until it forms into rough clumps.
Step 6 -Knead the crust mixture until no loose dry ingredients remain.
Step 7 -Spread the crust mixture onto the prepared baking sheet and bake, stirring after 10 minutes, until it is fragrant and dried out, about 20 minutes.
Step 8 -Transfer the baking sheet to a wire rack and let the crust cool completely.
Step 9 -In a food processor, add the cooled crust and pulse until it is finely ground.
Step 10 -In a second microwave-safe bowl, add the remaining butter and melt in the microwave on high power.
Step 11 -Add the remaining melted butter to the crumb mixture and pulse until the crumbs are evenly moistened.
Step 12 -Pour the crumb mixture into an ungreased 9-inch pie plate and evenly press it into the bottom and up the sides.
Step 13 -Bake the crust until it is set, about 12 minutes.
Step 14 -Transfer the pie plate to a wire rack and let the crust cool while making the filling.
Step 15 -In medium saucepan with the stovetop heat off, add the brown sugar, the remaining cornstarch, and the remaining salt and whisk to combine.
Step 16 -Add the egg yolks to the brown sugar mixture and whisk until a smooth, thick paste forms.
Step 17 -Turn the stovetop on medium heat. Add the milk to the filling mixture and cook, stirring constantly, until it bubbles and thickens into a pudding, about 8-10 minutes.
Step 18 -Transfer the saucepan to a wire rack. Add the peanut butter and the vanilla extract to the filling and whisk until it is smooth.
Step 19 -Immediately pour the filling into the cooled crust and smooth out the top.
Step 20 -In a third, large, microwave-safe bowl, add the chopped chocolate.
Step 21 -In a small saucepan over medium heat, bring the heavy cream to a simmer.
Step 22 -Immediately pour the hot cream over the chopped chocolate and let it stand, about 1 minute.
Step 23 -Using a spoon and starting in the center of the mixture, slowly stir the chocolate mixture until it emulsifies into a shiny sauce.
Step 24 -Pour the ganache mixture over pie, then pick it up and carefully tilt it so the ganache evenly coats the filling layer.
Step 25 -Sprinkle the ganache layer with the peanuts.
Step 26 -Place the pie in the refrigerator and let it chill until the filling and the ganache are set, for at least 2 hours and up to overnight.
Step 27 -Sprinkle the pie with the sea salt.
Step 28 -Slice and serve.
