Chocolate Peanut Butter Pie (Printable Version)
A luscious pie featuring chocolate pudding and smooth peanut butter in a crispy graham crust.
# Ingredients Required:
→ Crust
01 -
230 grams whole graham crackers (approx. 15 crackers)
02 -
13 grams light brown sugar (1 tablespoon)
03 -
99 grams unsalted butter, melted (7 tablespoons)
→ Filling
04 -
1 tablespoon unflavored gelatin
05 -
80 milliliters boiling water (approx. 1/3 cup)
06 -
133 grams granulated sugar (2/3 cup)
07 -
26 grams unsweetened cocoa powder (1/3 cup)
08 -
32 grams cornstarch (1/4 cup)
09 -
1/8 teaspoon fine sea salt
10 -
720 milliliters milk (1%, 2%, or whole; 3 cups)
11 -
85 grams semisweet chocolate, chopped (3 ounces)
12 -
135 grams creamy peanut butter (1/2 cup)
13 -
2 teaspoons vanilla extract
→ Topping
14 -
Chopped unsalted dry-roasted peanuts
# Guide to Cooking:
01 -
Preheat the oven to 175°C (350°F).
02 -
Process graham crackers and brown sugar in a food processor until finely ground, about 1 3/4 cups. Add melted butter and pulse until mixture is moistened.
03 -
Press the crust mixture evenly into the bottom and up the sides of a 23 cm (9-inch) pie plate or springform pan using the bottom of a measuring cup or glass.
04 -
Bake the crust for approximately 12 minutes until golden brown and fragrant. Transfer to a wire rack and cool completely.
05 -
Sprinkle gelatin over boiling water in a small bowl and stir until completely dissolved. Set aside.
06 -
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and sea salt.
07 -
Gradually pour in milk while whisking continuously to ensure a smooth mixture.
08 -
Cook over medium heat, whisking constantly, until the mixture thickens and reaches a boil, approximately 10 minutes.
09 -
Remove from heat and stir in peanut butter and chopped semisweet chocolate until fully melted and combined.
10 -
Add vanilla extract and the dissolved gelatin mixture, stirring thoroughly to combine.
11 -
Pour the pudding filling into the cooled crust. Sprinkle chopped unsalted dry-roasted peanuts on top. Refrigerate for at least 3 hours, preferably overnight, until fully set.
12 -
Keep covered in the refrigerator for up to 3 days to maintain freshness.
# Extra Suggestions:
01 -
Use whole milk and dark chocolate for a richer flavor. Ensure the crust is completely cooled before adding the filling to prevent sogginess. Overnight chilling helps the pudding set uniformly.