Chocolate Peanut Butter Cream Pie!

10/11/13

Layered chocolate pudding, peanut butter cream and whipped topping!

Place peanut butter cream on top of cooled chocolate pudding

We love chocolate and my grandchildren love peanut butter so today I am adapting two recipes. One was  in Taste of Home (love that magazine) and one I had bookmarked. Using a little bit from one recipe and a little from the other I was able to create the exact pie I was looking for.. Of course I had to make it in advance to check it out.. Make sure to leave some room for this pie and allow yourself to digest a bit before because this pie is delicious but also rich in taste.  Here is how I made it.  Enjoy!!!  We did!!

 Happy Baking from my kitchen to yours!

M.J

Chocolate Pudding Pie!

• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1/3 cup all-purpose flour
• 2 eggs
• 4 egg yolks
• 2 cups milk, divided

 Note:  You can use a short cut method for the pudding.. Use cook and serve chocolate pudding and make according to directions.. Cool completely.

Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.

Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding.  Poke a few holes throughout to allow the pudding to cool to room temperature.

Peanut Butter Cream:

• 4 ounces cream cheese, softened at room temperature
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup chilled heavy whipping cream (reserve 1/3 cup for extra whipped topping)

Beat the cream cheese and confectioner’s sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until smooth.. In a separate bowl, beat the heavy cream until stiff peaks .  Set 1/3 cup whipped cream aside (for top garnish).  Add the peanut butter cream a little at a time, taking care not to deflate the whipped cream.  Blend .

Place cooled pudding in prepared pie crust.. ( I used a Pillsbury refrigerated pie crust, which I baked according to directions). Layer peanut butter cream on top of chocolate pudding, carefully spreading.(I spoon dollops of pudding and then spread.  Chill in refrigerator for at least 3 hours or overnight. 

Note: After pie has set..top with reserved extra whipped cream!  and a little sifted cocoa powder!!

 Note: little extra to say:  It was even better the next day..We had some leftovers!!!!!!  Yummy!!!!



 11/14/12
 

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