Chocolate Pudding Pie With Salted Peanut Crust Recipe

Name: Chocolate Pudding Pie With Salted Peanut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 1/4 cup (1 oz) salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin); 2 tablespoons sugar; 3/4 cup (2.5 oz) graham cracker crumbs (finely ground in a food processor); 4 tablespoons (2 oz) unsalted butter, melted; 1.5 ounces bittersweet chocolate, finely chopped; For the filling; 1/3 cup (2.33 oz) sugar; 1/3 cup (1 oz) unsweetened cocoa powder, preferably natural; 2 tablespoons cornstarch; 1/8 teaspoon salt; 1 3/4 cups whole milk; 3 ounces bittersweet or semisweet chocolate, finely chopped; 1 teaspoon pure vanilla extract; 2 tablespoons salted, roasted peanuts, optional

Servings: persons

For the crust
1/4 cup (1 oz) salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin)
2 tablespoons sugar
3/4 cup (2.5 oz) graham cracker crumbs (finely ground in a food processor)
4 tablespoons (2 oz) unsalted butter, melted
1.5 ounces bittersweet chocolate, finely chopped
For the filling
1/3 cup (2.33 oz) sugar
1/3 cup (1 oz) unsweetened cocoa powder, preferably natural
2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
3 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
2 tablespoons salted, roasted peanuts, optional

1
Position rack in lower third of the oven; preheat to 350u00b0F.
2
To make the crust: Blend peanuts, sugar, graham cracker crumbs, and butter in mixing bowl until moistened. Spread in a 9-inch pie plate, using the bottom of a glass to press evenly over the bottom and up the sides. Bake until crust begins to set and colors slightly (12-14 minutes). If it puffs up while baking, press gently with the back of a fork.
3
Remove from oven, sprinkle chopped chocolate over bottom, and let soften for 1-2 minutes. With a pastry brush or back of a spoon, spread chocolate evenly all over. Cool, then chill until chocolate sets (about 30 minutes).
4
To make the filling: Whisk sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Add 3 TBSP of milk; whisk into a smooth paste. Whisk in remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or spatula, scraping sides, until it thickens and bubbles at edges (about 5-8 minutes). Continue to cook and stir for 1 minute; add chocolate and stir briskly until melted and pudding is smooth (30 seconds more). Remove from heat; stir in vanilla. Scrape into crust and level it with a spatula. Let cool for 1 hour, then refrigerate. Once filling is cool, cover and chill for several hours, or overnight. Top with Classic Whipped Cream; sprinkle with peanuts, if desired.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the crust, 1/4 cup (1 oz) salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin), 2 tablespoons sugar, 3/4 cup (2.5 oz) graham cracker crumbs (finely ground in a food processor), and more.

Yes, Chocolate Pudding Pie With Salted Peanut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pudding Pie With Salted Peanut Crust

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