Milk Chocolate Pudding Pie w/ Salted Peanut Crust

Kimmi Knippel (Sweet_Memories) Recipe

By Kimmi Knippel (Sweet_Memories) KimmiK

A great combo of sweet & salty!


Recipe Rating:
 1 Rating
Serves:
8
Cook Time:

Ingredients

CRUST:
1/4 c
roasted salted peanuts
2 Tbsp
sugar
3/4 c
graham cracker crumbs
1/4 c
butter, unsalted, melted
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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
Janet Tharpe

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Directions Step-By-Step

1
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.
2
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.
3
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!)
4
Pour filling into crust. Cool 1 - 2 hours or until room temperature. Cover & refrigerate 4 hours or overnight, until set.
5
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.