Chocolate Peanut Butter Pudding Pie

1. 1

   Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.

2. 2

   Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling.

3. 3

   Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk.

4. 4

   Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes.

5. 5

   Remove from the heat and whisk in the peanut butter until melted.

6. 6

   Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming.

7. 7

   Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust.

8. 8

   Press plastic wrap directly onto the surface and chill until set, at least 4 hours.

9. 9

   When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.

10. 10

    To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

11. 11

    From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

* Per serving · 4 servings · Values may vary.