Home‎ > ‎

Peanut Butter Chocolate Cream Pie

Crust:

Graham Cracker Crust


Filling:

3/4 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 1/4 cups whole milk

4 large eggs yolks

2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips

2 tablespoons butter, cut into 1/2-inch pieces

1/2 cup peanut butter chips


Prepare crust and allow to cool completely.


Combine sugar, cornstarch, and salt in medium saucepan. Whisk in milk and egg yolks. Place over medium heat; stir non-stop until mixture starts to thicken and boil. Keep on heat for 1 minute longer. Whisk in vanilla and remove from heat.


Immediately pour half of mixture into small bowl. Stir in chocolate chips and half of butter.


Using a clean whisk, stir the peanut butter chips and rest of butter into remaining custard. Whisk both mixtures (separately) until they are well-combined.


Scrape the chocolate custard into the pie shell and smooth with a spoon. Carefully, pour the peanut butter custard over the chocolate custard. Be careful not to mix the custards. Smooth with a spoon and cover (with no air pockets or gaps) using plastic wrap. Chill in fridge or overnight.


Serve with whipped cream.