-
1
Preheat oven to 400F.
-
2
Transfer crust to 9-inch-diameter pie dish.
-
3
Trim edges of crust and pierce all over with fork.
-
4
Bake pie crust until golden brown, about 15 minutes.
-
5
Cool crust completely on rack.
-
6
Place yolks in medium bowl.
-
7
Combine sugar and cornstarch in heavy medium saucepan.
-
8
Whisk in half and half.
-
9
Bring mixture to boil over medium-high heat, whisking constantly.
-
10
Boil 1 minute.
-
11
Whisk half of mixture into yolks.
-
12
Return yolk mixture to saucepan.
-
13
Boil 1 minute, whisking constantly.
-
14
Remove from heat.
-
15
Stir in butter and vanilla.
-
16
Place chocolate chips in medium bowl.
-
17
Add 1 cup hot custard and stir until chocolate chips melt and mixture is smooth.
-
18
Add peanut butter chips to remaining custard in saucepan and stir until peanut butter chips melt and mixture is smooth.
-
19
Spread chocolate mixture evenly into prepared crust.
-
20
Gently spoon peanut butter mixture over chocolate, spreading to edge of crust.
-
21
Place plastic wrap atop pie to prevent skin from forming.
-
22
Cool pie on rack 1 hour.
-
23
Refrigerate until set, about 2 hours.
-
24
(Can be prepared 1 day ahead.)
-
25
Using electric mixer, beat whipping cream in medium bowl to soft peaks.
-
26
Add sugar and beat until stiff peaks form.
-
27
Spoon topping into pastry bag fitted with large star tip.
-
28
Pipe cream decoratively atop pie.
-
29
Sprinkle with grated semisweet chocolate.
