Peanutbutter Chocolate Pie

Actually, I am not that much into peanuts, but this pie really rocks! To be honest, it looks a bit... squished? But it is such a melt-in-your-mouth-indulgence, created by Hummingbird Bakery. 

 

 

What you need for the shell is:

200g cookies of your choice
175 g melted butter

 

Use a food processor to turn your cookies into fine crumbles. Add to the melted butter and mix until well combined. Put the mixture into a quiche pan and press down and to the sides to get a shell.

Put the pan into the fridge until needed.

Next comes the peanut butter filling.
What you need is:

3 tbsp. corn starch
160 g sugar
500 ml milk
3 egg yolks
180 g peanut butter (smooth or crunchy)
80 g dark chocolate, chopped
250 g single cream

 

Mix sugar and corn starch in a pot that is large enough to hold all the ingredients needed for the filling. In a bowl mix the milk and the egg yolks, then slowly pour it onto the sugar and starch mixture, whisking continuously, to prevent lumps. Continue whisking and slowly heat the mixture until it starts to thicken. Then remove from the heat and stir under the peanut butter.

 

Pour one third of the mixture over the chopped chocolate and stir until the chocolate is melted. Pour into the prepared shell. Give the pan a little shake, so that the mixture fills the shell evenly.

Cover with cling foil and put into the fridge to set.

Cover the remaining peanut butter cream with cling foil as well and let it cool down. When it reaches room temperature, beat the single cream until stiff and fold under the peanut butter cream. Spread onto the pie.

 

As you can see in the pictures, that's where I finished because for my liking this was more than enough cream on the pie ;) And it was yummie!

 

Nevertheless, according to the recipe there is one more step:

 

Beat 250 g single cream and 50 g icing sugar to stiff peaks, spread onto the pie and scatter with 50 g unsalted, chopped peanuts.

Maybe I'll try the complete thing next time :)