Milk Chocolate Pudding Pie with Salted Peanut Crust

 

CRUST

1/4 cup roasted salted peanuts

2 tablespoons sugar 

3/4 cup graham cracker crumbs 

1/4 cup unsalted butter, melted

2 oz. milk chocolate, finely chopped

 

FILLING

3 tablespoons sugar

3 tablespoons unsweetened cocoa

2 tablespoons plus 2 teaspoons cornstarch

1/8 teaspoon salt

2 cups whole milk

7 oz. milk chocolate, finely chopped

 

TOPPING

3/4 cup heavy whipping cream 

3/4 cup crème fraîche or additional whipping cream

1 1/2 tablespoons sugar

2 teaspoons vanilla extract

2 tablespoons roasted salted peanuts 

 

1 Heat oven to 350ºF. Pulse 1/4 cup peanuts and 2 tablespoons sugar in food processor until peanuts are finely ground. Add graham cracker crumbs; pulse to combine. Add butter; pulse until crumbs are moistened. Place in 9-inch pie pan. Using bottom of custard or measuring cup, press crumb mixture firmly over bottom and up sides of pan. 

 

2 Bake 12 to 15 minutes or until crust is set and lightly browned. If crust has puffed up, press down gently with fork. Place on wire rack; immediately sprinkle with 2 ounces chocolate. Let stand 1 to 2 minutes or until chocolate melts. Carefully spread chocolate over bottom and up sides of crust. Refrigerate 30 minutes or until chocolate is set. 

 

3 Whisk 3 tablespoons sugar, cocoa, cornstarch and salt in medium saucepan. Whisk in 3 tablespoons of the milk or enough to form a smooth paste. Whisk in remaining milk. Cook over medium heat 5 minutes or until filling is thickened and begins to bubble on the edge, stirring constantly. Cook an additional 30 seconds. Add 7 ounces chocolate; cook and stir 30 seconds or until chocolate is melted and smooth. (Do not overcook.) 

 

4 Pour filling into crust. Cool 1 to 2 hours or until room temperature. Cover and refrigerate 4 hours or overnight, until set. 

 

5 Beat cream, crème fraîche, 1 1/2 tablespoons sugar and vanilla in large bowl at medium-high speed until slightly firm peaks form. Swirl over top of pie; sprinkle with 2 tablespoons peanuts. Store in refrigerator.