Two adored flavors combine for an unforgettable summer dessert.
To make neat, round dollops of whipped cream, use an ice-cream or cookie scoop.
Ingredients
22peanut butter sandwich cookies (such as Nutter Butters, from 1 [16-oz.]
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
salted butter, melted
2Tbsp.
cornstarch
3large egg yolks
1(14-oz.)
can sweetened condensed
1cup whole milk
2tsp.
vanilla extract
34cup 60% cacao bittersweet chocolate chips (4 1/2 oz.)
2cups whipped cream (recipe, below)
Chopped chocolate-covered peanuts
Whipped Cream
2cups heavy whipping cream
1tsp.
vanilla bean paste
14cup plus 2 Tbsp.
powdered sugar
Directions
Preheat oven to 375F.
Lightly coat a 9-inch pie pan with cooking spray.
Place cookies in a food processor; process until finely ground, 45 seconds to 1 minute.
Measure 2 3/4 cups cookie crumbs into a medium bowl; discard any remaining crumbs.
Stir melted butter into crumbs in bowl until combined.
Press mixture into bottom and up sides of prepared pan.
Bake in preheated oven until lightly browned, 8 to 10 minutes.
Let cool completely on a wire rack, about 20 minutes.
During final 10 minutes cool time, whisk together cornstarch and egg yolks in a medium saucepan until smooth.
Gradually whisk in sweetened condensed milk, milk, and vanilla until combined.
Bring to a simmer over medium, whisking constantly.
Continue simmering, whisking constantly, until thickened to a pudding-like consistency, about 2 minutes.
Remove from heat; whisk in chocolate chips until melted and smooth, about 1 minute.
Pour through a fine mesh strainer into cooled crust; discard solids.
Refrigerate, uncovered, until set, at least 8 hours up to 2 days.
Decorate pie with whipped cream dollops around edge; garnish with chopped peanuts.
Increase speed to medium-high; continue beating until stiff peaks form, about 1 to 2 more minutes.
Use immediately, or chill in an airtight container (up to 4 hours).
