Milk Chocolate Pudding Pie w/ Salted Peanut Crust
|1/4 c||roasted salted peanuts|
|3/4 c||graham cracker crumbs|
|1/4 c||butter, unsalted, melted|
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|2 oz||milk chocolate, finely chopped|
|3 Tbsp||unsweetened cocoa|
|2 c||whole milk|
|7 oz||milk chocolate, finely chopped|
|3/4 c||heavy whipping cream|
|3/4 c||creme fraiche|
|1 1/2 Tbsp||sugar|
|2 tsp||pure vanilla extract|
|2 Tbsp||roasted salted peanuts|
Pinched by Jennybean101, and 37 more.
Kimmi Knippel (Sweet_Memories)
Cooked to Perfection
Cullowhee, NC (pop. 6,258)
Member Since Apr 2011
Preheat oven to 350 degrees F. Pulse 1/4 C peanuts & 2 Tbsp sugar in food processor until peanuts are finely ground. Add graham cracker crumbs; puls to combine. Add butter; pulse until crumbs are moistened. Place in 9" pie pan. Using bottom of measuring cup, press crumb mixture firmly over bottom & up sides of pan.
Bake 12 - 15 minutes or until crust is set & lightly browned. If crust has puffed up, press down gently with fork. Place on wire rack; immediately sprinkle with 2 oz. chocolate. Let stand 1 - 2 minutes or until chocolate melts. Carfully spread chocolate over bottom & up sides of crust. Refrigerate 30 minutes or until chocolate is set.
Whisk 3 Tbsp sugar, cocoa, all cornstarch & salt in medium saucepan. Whisk in 3 Tbsp of the milk or enough to form a smooth paste. Whisk in remaining milk. Cook over medium heat 5 minutes or until filling is thickened & begins to bubble on the edge, stirring constantly. Cook an additionsal 30 seconds. Add 7 oz. chocolate; cook & stir 30 seconds or until chocolate is melted & smooth. (DO NOT OVERCOOK!)
Pour filling into crust. Cool 1 - 2 hours or until room temperature. Cover & refrigerate 4 hours or overnight, until set.
Beat cream, creme fraiche, 1 1/2 Tbsp sugar & vanilla in large bowl at medium high speed until slightly firm peaks form. Swirl over top of pie; sprinkle with 2 Tbsp peanuts. Store in refrigerator.
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