milk chocolate pudding pie w/ salted peanut crust

Name: Milk Chocolate Pudding Pie w/ Salted Peanut Crust
Cook time: 15 min
Yield: 8
Ingredients: CRUST:; 1/4 cup(s) roasted salted peanuts; 2 tablespoon(s) sugar; 3/4 cup(s) graham cracker crumbs; 1/4 cup(s) butter, unsalted, melted; 2 ounce(s) milk chocolate, finely chopped; FILLING:; 3 tablespoon(s) sugar; 3 tablespoon(s) unsweetened cocoa; 2 tablespoon(s) cornstarch; 2 teaspoon(s) cornstarch; 1/8 teaspoon(s) salt; 2 cup(s) whole milk; 7 ounce(s) milk chocolate, finely chopped; TOPPING:; 3/4 cup(s) heavy whipping cream; 3/4 cup(s) creme fraiche; 1 1/2 tablespoon(s) sugar; 2 teaspoon(s) pure vanilla extract; 2 tablespoon(s) roasted salted peanuts

(1 rating)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

A great combo of sweet & salty!

(1 rating)

yield 8 serving(s)

cook time 15 Min

Ingredients For milk chocolate pudding pie w/ salted peanut crust

CRUST:
1/4 c

roasted salted peanuts
2 Tbsp

sugar
3/4 c

graham cracker crumbs
1/4 c

butter, unsalted, melted
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

How To Make milk chocolate pudding pie w/ salted peanut crust

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.
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