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1
For the crust, melt butter and mix with almond meal.
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2
You need enough to cover the bottom of your pan.
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3
This is gorgeous in a spring form.
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4
I add melted butter and almond meal back and forth until I have enough to cover it.
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5
You want the meal to stick together easily and press into shape, without being overly wet.
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6
Bake at 350 until it begins to brown, about 20 minutes in Colorado.
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7
Please let me know if it's a lot faster at sea level!
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8
Let cool completely.
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9
For the peanut butter layer, soften the butter to room temperature.
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10
Beat all ingredients together.
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11
Pour over the crust and spread even.
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12
Refrigerate until solid, about 1 hour.
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13
For the chocolate, finely chop the chocolate and set aside.
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14
I usually use Green & Black's brand, one bar of 60% and one bar of 85%.
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15
Heat the cream on medium low until almost boiling.
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16
While the cream heats, separate the eggs and beat the yolks together in a small bowl let come to room temperature.
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17
If you set it on the stove to warm, be careful the eggs do not cook at all.
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18
Once the cream is steaming, pour 2 T of it into eggs to temper.
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19
Beat together and pour egg mix into the cream, stirring constantly.
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20
Cook until it is back to a simmer.
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21
Add the chocolate and stir until it is fully melted.
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22
Set aside to cool.
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23
Once cool enough to touch, pour over the peanut butter layer.
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24
Place plastic wrap against the chocolate to prevent a crust.
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25
Refrigerate until solid.
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26
Takes about 4 hours.
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27
I usually let it sit overnight.
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28
Remove plastic wrap.
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29
With a plastic blade or spatula, separate the edge of the pie from the pan and remove, if using a spring form.
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30
Whip the cream until it forms stiff peaks.
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31
Dollop onto the pie.
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32
Sprinkle cacao nibs over the peaks of whipped cream.
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33
You can sweeten the cream if you like, but this is so rich I think a sweetened cream takes away from the flavor and decadence.
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34
As an alternative, you can put them in mini muffin tins and serve as peanut butter cups.
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35
If you do this, do not use egg yolks, and use equal volume of chocolate and cream (so less cream).
