Pie # 35: Peanut Butter Chocolate Cream Pie

Do you like chocolate and peanut butter combined? Yes; everyone does. In which case: you will love. this. pie. You probably already know that I'm a huge fan of fruit pies... Cream recipes aren't always on my priority list. But I happen to have a lot of friends and coworkers that loved this recipe so, if you're into cream pies, add this to your pinterest board and plan on making it soon.

Peanut Butter Chocolate Cream Pie
(Printable version)

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.