Chocolate Peanut Butter Pie VI

A light cocoa-infused custard is cooked up on the stove and poured into a baked pastry shell layered with a yummy peanut butter and confectioners ' sugar crumble. Chilled and served with whipped cream.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 376 Calories

Ingredients

• 1 cup white sugar
• ¼ teaspoon salt
• ¼ cup unsweetened cocoa powder
• 1 tablespoon butter
• 2 cups milk
• ⅔ cup confectioners' sugar
• 4 egg yolks
• 1 (9 inch) pie crust, baked
• ⅓ cup peanut butter
• ⅓ cup cornstarch

Recipe Instructions

Step 1

In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.

Step 2

Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.

Step 3

In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.