Chocolate Lover's Peanut Pie
Submitted by oliviasmom
Chocolate peanut pie with melted semi-sweet chocolate, corn syrup, and unsalted peanuts in a from-scratch butter crust. Like a pecan pie but with chocolate and peanuts.
YIELD
1 piePREP
40 minCOOK
60 minREADY
1 hrsThink of this as a pecan pie that went full chocolate and swapped the pecans for peanuts. Melted semi-sweet chocolate gets whisked into a corn syrup and egg filling, poured over a generous layer of unsalted peanuts, and baked until set in a homemade butter pastry shell.
The crust is a proper all-butter pastry. Cut cold butter into flour until it looks like coarse meal, add ice water a little at a time, and chill for at least an hour before rolling. That rest relaxes the gluten and keeps the crust tender and flaky rather than tough.
Melt the chocolate over a double boiler and let it cool to tepid before whisking it into the eggs. Hot chocolate will scramble them. The filling should be smooth and pourable when it goes into the shell.
Bake until a knife inserted halfway between the center and edge comes out clean. The center will still jiggle slightly but will set as the pie cools. Resist cutting into it before it’s completely cool or the filling will ooze.
Pro Tips
- Use ice-cold water and cold butter for the flakiest possible crust
- Let the melted chocolate cool at least 10 minutes before adding to the egg mixture
- Place the pie plate on a baking sheet to catch any drips and for easier oven handling
- The pie needs a full cool-down to set properly, at least 2 to 3 hours
Variations
- Use dark chocolate instead of semi-sweet for a more intense, bitter flavor
- Add a layer of peanut butter spread on the bottom of the crust before pouring in the filling
- Top with whipped cream and chocolate shavings for serving
Ingredients
Directions
Pastry: In a medium bowl, stir together flour and salt.
Using pastry blender, cut in butter until mixture resembles coarse meal.
Tossing with a fork, gradually sprinkle in ice water, mix just until dough is moist enough to hold together when pinched between the thumb and forefinger.
Gather dough into thick disk.
Wrap in wax paper and chill for 1 hour or overnight.
On lightly floured work surface, roll out pastry into a 11 to 12 inch circle about ⅛ inch thick.
Ease dough into 9 inch pie plate.
Roll excess dough over to form a rope.
Crimp dough decoratively.
Place pie plate on baking sheet.
Filling: Preheat oven to 350℉ (180℃) Position rack in center of oven. In top of double boiler over hot water, melt chocolate and cool until tepid, about 10 minutes. In a medium bowl, whisk eggs well. Add cooled chocolate, corn syrup, sugar, melted butter and vanilla and whisk well. Stir in peanuts and pour mixture into prepared pie shell. Bake until a knife inserted halfway between center and edge of pie comes out clean, 50 to 60 minutes. Cool pie completely on wire cake rack.
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