Chocolate Peanut Butter Pie (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
Directions:
1. 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. 2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
3. 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. 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.
5. Calories: 800
6. Total Fat: 61 grams
7. Saturated Fat: 27 grams
8. Total Carbohydrate: 57 grams
9. Protein: 16 grams
10. Sodium: 380 milligrams
11. Cholesterol: 150 milligrams
12. Fiber: 5 grams
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