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1
To prepare the chocolate filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt.
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2
Whisk in the milk and egg yolks until they are well combined.
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3
Place the mixture over medium heat, constantly whisking and scraping the sides of the pan.
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4
When the cream begins to bubble and thicken, add the butter, 1 tablespoon at a time.
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5
When all of the butter is mixed in, add the vanilla.
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6
Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more.
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7
Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.
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8
To prepare the peanut butter cream, using an electric mixer on high speed, mix together the heavy cream and confectioners sugar until they create a stiff whipped cream.
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9
Fold in the peanut butter and mix until well combined.
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10
To assemble the pie, thoroughly cover the bottom of the pie shell with chopped peanut butter cups.
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11
Spread the peanut butter cream over the candy, and then pour the chocolate cream over the peanut butter cream.
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12
Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving.
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13
When ready to serve, remove the pie from the refrigerator and remove the plastic wrap.
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14
Evenly distribute the whipped cream across the top of the pie.
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15
If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to spread it to create a more finished look.
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16
Sprinkle the chocolate shavings over the whipped cream and either place the large peanut butter cup in the center of the pie or place 1 miniature peanut butter cup on each slice of pie.
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17
ChocolatePeanut Butter Dream Pie should be served cold.
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18
It can be stored in the refrigerator for up to 3 days.
