Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Pie

Name: Chocolate Peanut Butter Pie
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT9H0M0.000S
Yield: 8 servings
Ingredients: 11/4 cups dry-roasted, salted peanuts; 1/2 cup granulated sugar; Pinch ground cloves; 1/4 cup unsalted butter, melted; 6 ounces bittersweet chocolate; 1/4 cup heavy cream; 1 1/2 cups milk; 2 large eggs; 1 cup confectioner's sugar; 2 tablespoons cornstarch; Pinch fine salt; 4 ounces cream cheese, cut into pieces; 1/2 cup creamy peanut butter; 1 teaspoon pure vanilla extract; 2 ounces bittersweet chocolate; 11/4 cups heavy cream, chilled; 1 tablespoon confectioner's sugar

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Level: Intermediate

Total: 9 hr
Active: 1 hr

Yield: 8 servings

Nutrition Info

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Ingredients

Crust:

11/4 cups dry-roasted, salted peanuts

1/2 cup granulated sugar

Pinch ground cloves

1/4 cup unsalted butter, melted

6 ounces bittersweet chocolate

1/4 cup heavy cream

Filling:

1 1/2 cups milk

2 large eggs

1 cup confectioner's sugar

2 tablespoons cornstarch

Pinch fine salt

4 ounces cream cheese, cut into pieces

1/2 cup creamy peanut butter

1 teaspoon pure vanilla extract

Topping:

2 ounces bittersweet chocolate

11/4 cups heavy cream, chilled

1 tablespoon confectioner's sugar

Directions

1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.
2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.
4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.