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.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 2 cups milk
- 1 tablespoon butter
- 1/4 teaspoon salt
- 4 egg yolks
- 1/4 cup unsweetened cocoa powder
- 1 cup white sugar
- 1/3 cup cornstarch
- 2/3 cup confectioners' sugar
- 1/3 cup peanut butter
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.
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.
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.