Sunday, January 27, 2013

Chocolate and Peanut Butter Puddin' Pie




From the kitchen of One Perfect Bite...This is a wonderful family treat. We don't have it often because it is so rich and calorie laden, but my gang really enjoys it when I make it for them. I originally found the recipe for the pie in Saveur magazine. While I've made changes to it over time, the base recipe is still theirs. I no longer use the pie crust that was part of the original recipe because I found it to be tough. This sometimes happens   with an all-butter crust. Butter crusts tend to be crisper and less tender than ones made with a mixture of butter and shortening. Shortening is 100% fat, while butter consists of  20% water and 80% fat. The higher amount of fat in shortening results in a more tender crust because fat tenderizes by coating flour particles so that gluten can't form, and by trapping air between flour molecules to give the crust a layering or flakey effect. This really is not a difficult dessert to make, especially if you use  a commercially prepared crust as a starter. This dessert is so rich that you'll never miss the  butter crust.The filling is a peanut butter mousse that is topped with a chocolate pudding. It's probably best that we not speak of the whipped cream topping as it  could cost me my reputation for nutritional awareness. Obviously, the cream could be replaced with a whipped topping, but if you're going to make something so awfully wonderful it doesn't pay to stint. Have a small piece less often and enjoy it. If you love the chocolate and peanut butter you will really enjoy this pie. Here is how it is made. 

Chocolate and Peanut Butter Puddin' Pie
...from the kitchen of One Perfect Bite inspired by Saveur magazine

Ingredients:

Crust
1-1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
4 tablespoons chilled vegetable shortening
3 to 4 tablespoons ice water
Topping
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Filling
3/4 cup smooth peanut butter
8 ounces semisweet chocolate, chopped
1/2 teaspoon kosher salt
1 cup light brown sugar
1/4 cup cornstarch
4 egg yolks
2 cups milk
2 tablespoons butter
1 tablespoon vanilla

Directions:

1) Mix flour, salt and sugar in bowl of food processor fitted with steel blade. Scatter butter pieces over flour. Cut butter into flour with five 1-second pulses. Add shortening and continue pulsing until flour is pale yellow and resembles coarse corn meal, with butter bits no larger than small peas, about 4 more 1-second pulses. Turn mixture into medium bowl. Sprinkle 3 tablespoons ice water over mixture. With blade of a rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into ball with your hands, then flatten into a 4-inch-wide disk. Dust lightly with flour and wrap in plastic. Refrigerate 1 hour before rolling.
2) Preheat oven to 425 degrees F. Roll dough 1/8-inch thick on a floured surface. Transfer to a 9-inch pie plate, trim edges, prick with a fork. Cover with parchment; fill with dried beans. Bake for 20 minutes. Remove paper and beans and bake until golden brown, 10–12 minutes. Let cool.
3) To make topping: Whisk together cream, sugar, and 1 teaspoon vanilla to stiff peaks. Set aside.
4) Place peanut butter and chocolate in separate bowls. In a 4-quart saucepan, whisk together 1/2 teaspoon salt, brown sugar, cornstarch, yolks, and milk. Bring to a simmer over medium heat, cooking until custard thickens, about 2–3 minutes. Remove from heat and whisk in butter and vanilla. Mixture will be lumpy. Strain through a sieve, and divide custard evenly between peanut butter and chocolate, whisking each mixture until smooth. Fold half of whipped cream into peanut butter, then spread evenly in pie crust and chill for 20 minutes. Spread chocolate over top and chill until set, at least 45 minutes. Spread remaining whipped cream over pie. Yield: 8 to 10 servings.







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20 comments:

Karen June Miller said...

Oh yum!!!

Simona Mastantuono said...

this cake is so delicious I love peanut butter in the cake. Blessing simmy

Pondside said...

This looks like a great dessert to take to a potluck - I'll be there'd be not a single leftover bite.

Carol Z said...

I'm glad there are only virtual calories here. This looks so good and I enjoyed reading about pie crust.

My Little Space said...

Good day, Mary. This pie sounds pretty alluring. wish I can have some. Have been craving for sweet stuffs lately.
Hope you're having a lovely day.
Blessings, Kristy

Barbara said...

I'll pass this recipe on to my Reese's lovers. They're going to love this!
I've never cared much for peanut butter and chocolate. How odd of me!

Tanna at The Brick Street Bungalow said...

Oh, my!!! I'm closing my eyes right now. This does not bode well for trying to shed the holiday pounds. LOL! blessings ~ tanna

Kim G. said...

This is actually the perfect dessert fr kids, isn't it????

The Café Sucré Farine said...

This looks quite amazing, definitely a special occasion indulgence!

Debbie said...

One word - fantastic!!!!

Ginny said...

Oh YUM! Comfort food to the max!

Chatty Crone said...

That looks delicious!

Priya said...

Incredible and terrific pie,cant resist.

decocinasytacones said...

What a great pie!, chocolate and peanut butter...yummy!!!!
Thanks for sharing!!
Marialuisa

Janice Pattie said...

Goodness that looks sweet! Definitely one for a treat.

Tricia @ Saving room for dessert said...

I completely agree about an all butter crust. I have much better luck with a combination of butter and Crisco. Peanut Butter and Chocolate are MFEO - made for each other. I adore this flavor combination. Beautiful pie!

teresa said...

you just can't beat chocolate and peanut butter, what a delicious pie!

Joanne said...

My brother is going to LOVE this! Thanks for the recipe!

David said...

Mary, This is one beautiful pie! It's like a soft Reese's cup with a crust. Thanks for the recipe... Take Care, Big Daddy Dave

Bri Findley said...

Looks absolutely amazing!!

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