-NUTTY WAFER CRUST-
1 3/4 c Chocolate wafer crumbs;
-(about 35 wafers)
1/4 c Unsalted peanuts; chopped
6 tb Unsalted butter; such as
-Land O’ Lakes, melted
CHOCOLATE-PEANUT BUTTER
-CRUNCH FILLING:
1/2 c Granulated sugar
2 tb Cornstarch
2 c Milk
2 lg Egg yolks
1/2 c Crunchy peanut butter
1/3 c Semisweet chocolate chips
1 c Heavy cream
GARNISH
Sweetened whipped cream
1/4 c Chopped unsalted roasted
-peanuts
DIFFICULTY: *
PREPARATION: 1 hour plus chilling time.
Make the nutty wafer crust:
1.Position a rack in the center of the oven and preheat to 350F. In a
medium bowl, stir together the cookie crumbs, chopped peanuts and melted
butter, until well combined. Press the mixture evenly into the bottom and
up the side of a 9-inch pie plate.
2. Bake the crust for 8 to 10 minutes, until set. Cool on a wire rack.
Make the chocolate-peanut butter crunch filling:
3.In a medium saucepan, off the heat, combine the sugar with the
cornstarch. Gradually whisk in the milk and yolks until smooth. Place the
pan over medium heat and cook, whisking constantly until the mixture comes
to a boil and thickens, about 7 to 10 minutes. Whisk until smooth. Whisk in
the peanut butter.
4.In a small bowl, combine 1 cup of the hot peanut butter mixture with the
chocolate chips and stir until the chips are melted. Scrape the mixture
into the prepared crust. Cover the surface of the filling with plastic wrap
and chill for 1 hour, until set. Transfer the remaining peanut butter
mixture to a medium bowl, cover with plastic wrap, and chill 45 minutes,
until cool, but not set.
5.In a medium bowl, using a hand-held electric mixer, beat the heavy cream
to soft peaks. Using a rubber spatula, gently fold the cream into the
peanut butter mixture. Scrape the mixture on the chocolate filling and,
using a small offset metal spatula, smooth into an even layer. Chill 1
hour, or until set. 6.Garnish the top of the pie with sweetened whipped
cream and a sprinkling of chopped peanuts.
Morten’s Recipe Collection
Yields
8 Servings