Peanut Butter Chocolate Pie (Print-Friendly Version)
A creamy peanut butter and chocolate pudding pie with a crunchy graham crust.
# Ingredients List:
→ Base
01 -
Melted unsalted butter, 99 grams (about 7 tablespoons)
02 -
Whole graham crackers, crushed, 230 grams (around 15 crackers)
03 -
Light brown sugar, 13 grams (1 tablespoon)
→ Filling
04 -
Vanilla extract, 2 teaspoons
05 -
Gelatin, unflavored, 1 tablespoon
06 -
Unsweetened cocoa powder, 26 grams (1/3 cup)
07 -
Granulated sugar, 133 grams (2/3 cup)
08 -
Milk (whole, 1%, or 2%), 720 milliliters (3 cups)
09 -
Cornstarch, 32 grams (1/4 cup)
10 -
Semisweet chocolate, chopped, 85 grams (3 ounces)
11 -
Peanut butter, creamy, 135 grams (1/2 cup)
12 -
Boiling water, 80 milliliters (about 1/3 cup)
13 -
Fine sea salt, 1/8 teaspoon
→ Top
14 -
Dry-roasted peanuts, unsalted and chopped
# Detailed Cooking Steps:
01 -
Set your oven to 175°C (350°F) and let it get warm.
02 -
Grind graham crackers with brown sugar until you have about 1 3/4 cups of fine crumbs. Pour in the melted butter and pulse until it’s all damp.
03 -
Use the bottom of a glass or measuring cup to press the crust mix down evenly in a 23 cm (9-inch) pie or springform pan, making sure to push it up the sides too.
04 -
Bake crust for about 12 minutes till it smells nutty and turns golden. Then set it aside on a wire rack to cool down completely.
05 -
Sprinkle gelatin over hot water in a small bowl and stir until it’s all dissolved. Keep it aside for now.
06 -
Whisk sugar, cocoa powder, cornstarch, and salt together in a medium pot.
07 -
While whisking, slowly pour in the milk so the mix stays smooth.
08 -
Turn heat to medium and keep whisking for about 10 minutes till it thickens and just starts boiling.
09 -
Take the pot off the heat, then mix in peanut butter and chopped chocolate till melted and smooth.
10 -
Pour in vanilla and the dissolved gelatin. Give it a good stir to mix everything well.
11 -
Put the pudding into your cooled crust. Sprinkle chopped dry-roasted peanuts on top. Pop it in the fridge for at least 3 hours, but overnight is best to set.
12 -
Cover and store it in the fridge for up to 3 days to keep it tasting fresh.
# Helpful Hints:
01 -
For a richer taste, try whole milk and dark chocolate. Make sure your crust is fully cool before adding filling to stop it getting soggy. Letting it chill overnight helps it set nicely.