If you′ve learned anything about me reading this blog, you know I have an addiction to chocolate and peanut butter. So much so that when I was pregnant with Chiara, Stephen knew to serve me scoops of chocolate-peanut butter ice cream, especially during those hot summer months before she was born. I had a scoop nearly every night (which likely contributed to my 85-pound pregnancy gain!) and now Chiara has a serious aversion towards anything peanut butter. She can smell it from miles away.
So, before this pie was fully assembled, Chiara asked for the chocolate pudding, straight up. Smart girl.
I developed this recipe for my friends at Chex (check out those layers!). I′ll be demoing this pie along with my Scampi-Stuffed Roasted Shrimp, and Double-Decker Toasted Cornbread and Spicy Green Stack recipes from my book, Cooking for Isaiah at Diane′s Market Kitchen this Saturday from 4 p.m. to 6 p.m. And, if you′re in the Seattle area, come check me out riding on Molly Moon′s ice cream truck earlier in the day from 11 a.m. on! We′ll be handing out free Strawberry-Marshmallow Crisp Ice Cream Sandwiches made with Chex cereal to the first 100 people…see you in Seattle!
3 cups Chocolate Chex cereal, finely crushed
5 tablespoons melted butter
12 ounces semisweet chocolate, chopped, plus more for shaving
1½ tablespoons unsweetened cocoa powder, sifted
2 cups half-and-half
1/3 cup sugar
1 egg plus 2 egg yolks, at room temperature
1 cup plus 6 tablespoons heavy cream, 1 cup whipped
½ cup white chocolate chips
¼ cup creamy peanut butter
- Preheat the oven to 350 °. In a small bowl, stir together the cereal and butter. Press the mixture onto the bottom and up the sides of an ungreased 9-inch pie pan; refrigerate until set, about 30 minutes. Bake for 15 minutes. Remove from the oven and scatter one-third of the chopped chocolate evenly on top.
- Meanwhile, in a large heatproof bowl, mix the cocoa powder and the remaining chopped chocolate. In a small, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling. In a medium heatproof bowl, whisk together the sugar and eggs until pale yellow. Slowly whisk in half of the hot half-and-half, then pour the egg mixture into the saucepan and bring just to a boil over medium heat. Cook, whisking, until thickened, about 1 minute. Pour through a sieve into the reserved cocoa mixture and whisk until smooth. Pour the filling into the crust and refrigerate for about 30 minutes.
- Wipe out the saucepan, add 6 tablespoons heavy cream and bring to a boil over medium-high heat. Place the white chocolate chips and peanut butter in a medium heatproof bowl. Pour the hot cream on top and let stand until the chocolate is melted, about 2 minutes; whisk until smooth. Spread evenly over the chilled pie and refrigerate until firm, about 1 ½ hours. To serve, top with the whipped cream and chocolate shavings.