Prep Time: 1 hrs
Cook Time: 20 min
Makes: 8 servings
| • | 1 cup White Lily® Enriched Bleached All Purpose Flour |
| • | 1/4 cup packed brown sugar |
| • | 2 tablespoons unsweetened cocoa powder |
| • | 1/2 teaspoon salt |
| • | 1/3 cup Crisco® All-Vegetable Shortening |
| OR | 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening |
| • | 3 tablespoons cold water |
| • | |
| FILLING |
| • | 2 tablespoons White Lily® Enriched Bleached All Purpose Flour |
| • | 2/3 cup granulated sugar |
| • | 1 tablespoon cornstarch |
| • | 1/4 teaspoon salt |
| • | 2 1/2 cups milk |
| • | 3 egg yolks, lightly beaten |
| • | 1 cup Jif® Creamy Peanut Butter |
| • | 1 teaspoon vanilla extract |
| • | 1/2 cup semi-sweet baking chocolate, cut in small pieces |
| • | 1/2 cup heavy cream |
| • | 2 tablespoons powdered sugar |
| • | 1/4 cup chopped peanuts |
| 1. | HEAT oven to 450°F. |
| | CRUST |
| 1. | COMBINE flour, brown sugar, cocoa powder and salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse crumbs. Add water one tablespoon at a time. Toss with fork. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack.) Flatten ball; chill 30 minutes. |
| 2. | ROLL out dough on lightly floured surface to a 12-inch circle. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate. Trim excess pastry from edges, leaving a 3/4-inch overhang. Fold edge under. Pinch between thumb and forefinger to shape. Prick bottom and sides with a fork. |
| 3. | BAKE 8 to 10 minutes. |
| | FILLING |
| 1. | COMBINE flour, granulated sugar, cornstarch and salt in heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, 5 minutes, or until thickened. |
| 2. | STIR about one-fourth of hot mixture gradually into beaten egg yolks. Add egg yolk mixture back into the saucepan; cook, stirring constantly, until mixture thickens. Stir in peanut butter and vanilla until melted. Remove from heat. |
| 3. | STIR chocolate pieces into mixture, leaving some chunks unmelted. Pour hot mixture into baked crust. Let stand 1 minute; swirl melted chocolate chunks using knife. Cool completely. |
| 4. | WHIP heavy cream and powdered sugar until soft peaks form. Spread whipped cream over top of pie; garnish with chopped peanuts. |
Nutritional Information Per Serving:
Serving Size (1 slice, 1/18 of pie), Calories 620 (Calories from Fat 350), Total Fat 39g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 105mg, Sodium 420mg, Total Carbohydrate 60g (Dietary Fiber 4g, Sugars 38g), Protein 15g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 15%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.