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White Lily

Chocolate-Peanut Butter Cream Pie with Chocolate Crust

PREP TIME:

1 hrs

COOK TIME:

20 min

YIELD:

8 servings

INGREDIENTS:

1 cup White Lily® Enriched Bleached All Purpose Flour 1 tbsp. cornstarch
1/4 cup packed brown sugar 1/4 tsp. salt
2 tbsps. unsweetened cocoa powder 2 1/2 cups milk
1/2 tsp. salt 3 egg yolks lightly beaten
1/3 cup Crisco® All-Vegetable Shortening 1 cup Jif® Creamy Peanut Butter
OR 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening 1 tsp. vanilla extract
3 tbsps. cold water 1/2 cup semi-sweet baking chocolate, cut in small pieces
FILLING 1/2 cup heavy cream
2 tbsps. White Lily® Enriched Bleached All Purpose Flour 2 tbsps. powdered sugar
2/3 cup granulated sugar 1/4 cup chopped peanuts

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 450°F.

  2.  
    CRUST

  3. 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.

  4. 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.

  5. 3.
    BAKE 8 to 10 minutes.

  6.  
    FILLING

  7. 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.

  8. 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.

  9. 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.

  10. 4.
    WHIP heavy cream and powdered sugar until soft peaks form. Spread whipped cream over top of pie; garnish with chopped peanuts.