Milk Chocolate Pudding Pie w/ Salted Peanut Crust

Recipe Rating:	1 Rating5
Categories:	Pies, Puddings, Chocolate, Other Desserts, Quick & Easy, For Kids, Vegetarian
Keywords:	peanut, butter, Creme, Cream, roasted, peanuts, cocoa, sugar, Vanilla, milk, whole, salt, heavy, crumbs, crust, graham, cracker, extract, cornstarch, Salted, unsweetened, whipping, pure, fraiche
Serves:	8
Cook Time:	15 Min

Ingredients

CRUST:
1/4 c	roasted salted peanuts
2 Tbsp	sugar
3/4 c	graham cracker crumbs
1/4 c	butter, unsalted, melted
2 oz	milk chocolate, finely chopped
FILLING:
3 Tbsp	sugar
3 Tbsp	unsweetened cocoa
2 Tbsp	cornstarch
2 tsp	cornstarch
1/8 tsp	salt
2 c	whole milk
7 oz	milk chocolate, finely chopped
TOPPING:
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 hellchell1, and 34 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

A great combo of sweet & salty!

Directions

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.