Chocolate Peanutbutter Pudding Pie

Super super lekker, de pudding alleen al!!! Maar de pudding is ook wel heel zwaar, evt. minder pindakaas

For the crust

• Preheat the oven to 175 °C

• In the bowl of a food processor pulse the graham crackers

• and sugar until finely ground. You should have about

• 1 3/4 cups. Add the butter and pulse until moistened.

• Use the bottom of a measuring cup, glass, or ramekin to

• Press the crust mixture into the bottom and up the sides of a

• 9-inch pie plate or springform pan. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

For the pudding

• Agar agar in het koude water roeren en dan 2 min koken.

• In a medium saucepan whisk the sugar, cocoa, cornstarch

• and salt. Gradually add the milk, whisking until smooth.

• Set over medium heat and cook, whisking constantly, until

• the mixture thickens and comes to a boil, about 10 minutes.

• Remove from the heat. Add in the peanut butter and chocolate

• and stir until melted. Stir in the vanilla and reserved gelatin

• mixture (eerst beetje pudding in de pan met agar agar gieten want agar agar is te klonterig anders, dan de agar agar pudding in de grote pudding roeren). Pour the pudding into the pie crust.

• Garnisch with the peanuts. Ik heb ook nog een beetje grof zout overheen gestrooid.

• Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set. Slice and serve! Store in the fridge, covered, for up to 3 days.