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Chocolate-Peanut Butter Pie

January 10, 2013

SERVES 8

INGREDIENTS1? cups flour
8 tbsp. unsalted butter, cubed
1 tsp. kosher salt
2 cups heavy cream
2 tbsp. sugar
4 tsp. vanilla extract
? cup smooth peanut butter
8 oz. semisweet chocolate, chopped
1 cup light brown sugar
? cup cornstarch
4 egg yolks
2 cups milk

INSTRUCTIONS1. Heat oven to 425°. Pulse flour, 6 tbsp. butter, and ? tsp. salt in a food processor into pea-size crumbles. Add ? cup ice-cold water; pulse into a dough. Form into a disk; wrap in plastic wrap; chill for 1 hour. Roll dough ?" thick on a floured surface. Transfer to a 9" pie plate, trim edges, prick with a fork. Cover with parchment; fill with dried beans. Bake for 20 minutes. Remove paper and beans; bake until golden brown, 10-12 minutes. Let cool.

2. Whisk together cream, sugar, and 1 tsp. vanilla to stiff peaks; set aside. Place peanut butter and chocolate in separate bowls. In a 4-qt. saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and milk. Bring to a simmer over medium heat; cook until custard thickens, 2-3 minutes. Remove from heat; whisk in... Get the recipe >>



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